Go Back
chicken and vegetable bake

Chicken and Vegetable Bake

A healthy, one pan recipe for roasted chicken and vegetables.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 4


  • 2 large chicken breasts (cut into 1-inch cubes)
  • 1 zucchini (cut into 1/2-inch half slices)
  • 1 sweet yellow onion (roughly chopped)
  • 5 small Yukon Gold potatoes (diced)
  • 2 vine-ripened tomatoes (roughly chopped)
  • 5 large basil leaves (chiffonade)
  • few splashes of balsamic vinegar
  • extra-virgin olive oil
  • shake of rubbed sage (dried thyme, garlic powder)
  • Generous amount of kosher salt and freshly ground pepper


  • Preheat oven to 400 degrees F.
  • Combine all ingredients except tomatoes in a large bowl and mix well.
  • Transfer mixture to a 13x9 baking dish and top with tomatoes. Sprinkle with salt and pepper.
  • Cover and bake for 30 minutes, or longer if necessary to cook the potatoes through. Stir half-way through to ensure even cooking.


Source: Adapted from The Hungry Housewife
You're Gonna Bake It After All
Keyword chicken, gluten free, main dish, potatoes