chicken and vegetable bake

This chicken and vegetable bake was a favorite childhood dish that my mom used to make for us all the time.
Even now, it remains one of my favorites—juicy, tender, and full of flavor.

Hands down, this is the best juicy chicken you will ever try—full of flavor, tender, and juicy, falling off the bone.

This one-pan chicken and vegetable bake can be prepared ahead of time and popped in the oven when you want.
Just make a side salad or rice, and dinner is ready to be served.

• 1 kg chicken (I used chicken thighs, but you can use any kind you like)
• 3 potatoes
• 2 carrots
• 1 onion

Seasoning:

• 1/3 cup lemon juice
• 1/4 cup olive oil
• 4 garlic cloves
• 1 tbsp paprika
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp rosemary
• 1/4 cup water

1: Wash the chicken and then pat it dry.

2: Add salt, black pepper, paprika, rosemary, lemon juice, olive oil, and garlic to the chicken.

3: Cut and wash potatoes and carrots , then add them on top of the chicken with one onion cut into pieces. Mix everything together.

4: Place the chicken and vegetables in a baking tray. Add the remaining sauce on top. In the same bowl, mix 1/4 cup of water, then pour it over the chicken and vegetables.

5: Cover with foil and bake in a preheated oven at 380°F for 30 minutes. Then, uncover and continue cooking for another 30 minutes until the chicken is golden and crispy from the outside.

6: Serve alone or with a side of vermicelli rice or salad.

✨Tips✨

• You can use any kind of chicken you like, but bone-in chicken works best.
• If using boneless chicken or chicken breast,reduce the cooking time.
• This dish can be marinated and prepared ahead of time or the day before.
• For a more lemony and garlicky flavor, add a mix of minced garlic and lemon juice in the last 5 minutes before taking it out of the oven.