Baked Perfection Dish (Print)
Tender chicken with roasted vegetables and creamy potatoes baked to golden perfection.
# What You Need:
→ Proteins
01 - 4 boneless, skinless chicken thighs
→ Vegetables
02 - 2 large carrots, peeled and sliced
03 - 1 red bell pepper, chopped
04 - 1 zucchini, sliced
05 - 1 small red onion, cut into wedges
→ Potatoes
06 - 1 1/3 lbs baby potatoes, halved
→ Dairy
07 - 1 cup shredded mozzarella cheese
→ Seasonings & Others
08 - 3 tablespoons olive oil
09 - 2 cloves garlic, minced
10 - 1 teaspoon dried oregano
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 2 tablespoons fresh parsley, chopped (for garnish)
# How to Make:
01 - Set the oven temperature to 400°F.
02 - Place chicken thighs in the center of a large baking dish.
03 - Distribute carrots, bell pepper, zucchini, onion, and baby potatoes evenly around the chicken.
04 - Combine olive oil, minced garlic, oregano, smoked paprika, salt, and black pepper in a small bowl. Drizzle evenly over chicken and vegetables, then toss vegetables gently to coat.
05 - Cover the dish with foil and bake in the oven for 25 minutes.
06 - Remove foil, sprinkle shredded mozzarella over all ingredients, and bake uncovered for an additional 15 minutes, or until chicken is fully cooked and cheese is golden.
07 - Sprinkle with chopped fresh parsley before serving.
# Expert Advice:
01 -
- One baking dish means one cleanup afterward—a secret every busy cook celebrates
- The chicken thighs stay impossibly moist and tender while the vegetables caramelize into golden perfection
- That moment when you pull it from the oven and the cheese is bubbly and golden never gets old, no matter how many times you make it
02 -
- Don't overcrowd the baking dish—if your vegetables are piled on top of each other, they'll steam instead of roast. Spread them out in a single layer as much as possible.
- Chicken thighs truly are forgiving, but check for doneness anyway. Pierce the thickest part; the juices should run clear, never pink.
03 -
- Pat your chicken thighs dry with paper towels before arranging them. Any moisture on the surface prevents browning and crisping.
- Cut your vegetables roughly the same size as the potatoes—this ensures everything finishes cooking at the same moment, a lesson I learned through trial and error