Master Chef
easy sunday night meals 15 Minute Prep Time One-pan roasted chicken and vegetables often serve as a transition point from the weekend’s leisure to the week ahead. It’s a time to unwind and enjoy a comforting meal before diving back into the hustle and bustle of the workweek. If you’re looking for simple yet delicious dinner ideas to end your weekend on a high note, we’ve got you covered.
Easy Sunday Night Meals: Best Dinner One-pan roasted chicken and vegetables
Sunday night dinner significance easy sunday night meals hold a special place in many households as families gather for a final meal together before the start of a new week. This tradition often calls for a meal that is both satisfying and stress-free.
Importance of easy sunday night meals
After a weekend filled with activities, the last thing you want is to spend hours in the kitchen preparing dinner. Easy meal ideas allow you to enjoy quality time with loved ones without sacrificing flavor or nutrition.
One-pan roasted chicken and vegetables Quick and Delicious Sunday Dinner Ideas
One-pan roasted chicken and vegetables
Simplify your Sunday dinner with a one-pan meal featuring juicy roasted chicken alongside an assortment of seasonal vegetables, all seasoned to perfection and roasted to golden perfection.
Sunday dinner with this delicious one-pan roasted chicken and vegetables recipe. It’s the perfect meal to end your weekend on a high note without spending hours in the kitchen. Juicy roasted chicken pairs perfectly with a colorful assortment of seasonal vegetables, all seasoned to perfection and roasted to golden perfection in just one pan.
One-pan roasted chicken and vegetables Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 2 cups baby carrots
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions:
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare the Chicken: Pat the chicken thighs dry with paper towels and season both sides generously with salt, pepper, dried thyme, dried rosemary, and paprika.
- Prepare the Vegetables: In a large bowl, toss the halved baby potatoes, baby carrots, sliced bell peppers, sliced red onion, and minced garlic with olive oil, salt, and pepper until evenly coated.
- Assemble on the Pan: Arrange the seasoned chicken thighs and prepared vegetables in a single layer on the prepared baking sheet, ensuring that they are not overcrowded to allow for even cooking.
- Roast in the Oven: Transfer the baking sheet to the preheated oven and roast for 35-40 minutes, or until the chicken is golden brown and cooked through with an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized, stirring halfway through cooking.
- Serve: Once the chicken and vegetables are cooked to perfection, remove them from the oven and let them rest for a few minutes. Garnish with fresh parsley before serving.
- Enjoy: Serve the one-pan roasted chicken and vegetables hot, straight from the oven, and enjoy the delicious flavors and aromas of this easy and satisfying Sunday night dinner.
Tips:
- Feel free to customize the vegetables based on your preferences or what you have on hand. Broccoli, zucchini, or cherry tomatoes are great additions.
- For extra flavor, you can add lemon wedges and fresh herbs such as thyme or rosemary to the pan before roasting.
- Make sure to check the internal temperature of the chicken using a meat thermometer to ensure it’s fully cooked.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated for a quick and convenient meal.
With this simple yet flavorful one-pan roasted chicken and vegetables recipe, you can enjoy a delicious and satisfying Sunday dinner with minimal effort and maximum flavor.
