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Grilled Chicken with Vegetables

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This vibrant and flavorful dish features tender chicken, infused with a rich, aromatic marinara, baked alongside a medley of colorful vegetables.
It's a one-pan wonder that's perfect for a cozy family lunch or dinner, offering a harmonious blend of savory chicken and sweet, caramelized vegetables with a distinctly Mediterranean flair.
Why You'll Love This Dish:
One-Pan Convenience: Everything cooks together in one pan, minimizing cleanup.
Nutritious & Balanced: A complete meal with protein and a variety of vegetables.
Robust Marinara Flavor: The marinade adds a distinct Mediterranean flair, making it a unique and satisfying dish.
Flavorful & Aromatic: The marinade and roasted vegetables create a truly irresistible aroma.
Perfect for Family Meals: A hearty and satisfying dish that everyone will enjoy.
This recipe is your canvas! Choose the vegetables that make you happy. Don't be afraid to experiment! Use your favorite veggies in this dish.
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Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 50 minutes
Servings: 10 Servings
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 Kg Chicken Breast
Vegetables Mix (your vegetables of choice):
  • 2 Carrots Slices
  • 4 Medium Potatoes Chunks
  • 2 Medium Onion Chunks
  • 8 Garlic Cloves
  • 1 Medium Medium Zucchini Chunks
  • 100 G Fresh Mushroom
  • 100 G Brussel Sprout Boiled
  • 2 Corn Cobs Boiled and sliced. You can also use canned sweet corn.
  • 1 Cup Cherry Tomatoes
For the chicken marinara:
  • 3 Tbsp Vegetable Oil
  • 1 Tbsp Tomato Sauce or Tomato Paste
  • 1 Tsp Paprika
  • 1 Tsp Ground Coriander
  • 1 Tsp Oregano
  • 1 Tsp Dried Basil
  • 1 Tsp Chicken Spices
  • ½ Tsp Ginger
  • ½ Tsp Cinnamon
  • ½ Tsp Salt
  • ½ Tsp 7 Spices
  • ¼ Tsp White Pepper
  • ¼ Cup Lemon Juice

Equipment

  • 1 Oven Tray

Instructions
 

Prepare the Marinade:
  1. In a bowl, combine the vegetable oil, tomato sauce (or paste), paprika, ground coriander, oregano, dried basil, chicken spices, ginger, cinnamon, salt, seven spices, white pepper, and lemon juice.
    3 Tbsp Vegetable Oil, 1 Tbsp Tomato Sauce or Tomato Paste, 1 Tsp Paprika, 1 Tsp Ground Coriander, 1 Tsp Oregano, 1 Tsp Dried Basil, 1 Tsp Chicken Spices, ½ Tsp Ginger, ½ Tsp Cinnamon, ½ Tsp Salt, ½ Tsp 7 Spices, ¼ Tsp White Pepper, ¼ Cup Lemon Juice
  2. Mix well to create a flavorful marinade.
Marinate the Chicken:
  1. Coat the chicken pieces thoroughly with the marinade.
  2. Marinate the chicken for at least 30 minutes, or longer for deeper flavor.
    1 Kg Chicken Breast
Prepare the Vegetables:
  1. Wash and chop the carrots, potatoes, onions, zucchini, and mushrooms as described in the ingredients or as desired.
    2 Carrots, 4 Medium Potatoes, 2 Medium Onion, 1 Medium Medium Zucchini, 100 G Fresh Mushroom
  2. Pre-boil the brussel sprouts and corn on the cob until slightly tender, then slice the corn cobs. You can always use frozen or parboiled corn cobs.
    100 G Brussel Sprout, 2 Corn Cobs
Assemble the Dish:
  1. Preheat your oven to 400°F (200°C).
  2. In a large baking dish or roasting pan, arrange the chopped vegetables and cherry tomatoes and garlic cloves in an even layer.
    1 Cup Cherry Tomatoes, 8 Garlic Cloves
  3. Place the marinated chicken pieces on top of the vegetables.
  4. Drizzle any remaining marinade over the entire dish.
Bake:
  1. Cover the baking dish with baking paper and aluminum foil and bake for 45 minutes.
  2. Remove the baking paper and aluminum cover and bake for another 20 minutes.
  3. Let the dish rest for a few minutes before serving.

Nutrition

Calories: 250kcalCarbohydrates: 29gProtein: 21gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 51mgSodium: 1178mgPotassium: 1028mgFiber: 4gSugar: 6gVitamin A: 2381IUVitamin C: 39mgCalcium: 55mgIron: 2mg

Notes

Tips for Success:

  • Use a large baking dish to ensure even cooking.
  • It is always optional to toss the vegetables with a little olive oil and seasoning before adding them to the pan.

Serving suggestions: 

Serve hot, spooning the roasted vegetables and juices over the chicken along with some garlic paste, garlic mayo sauce, or simply some mayonnaise, mustard, or ketchup.

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