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Oven chicken and vegetables (budget week)
Published August 20, 2026
Prep15 min
Cook40 min
Total55 min
Servings4
When chicken and produce are on special in the flyer, this one-pan dinner feeds the household with little cleanup.
In this week's flyerpouletpommes de terrecarottesoignon
Ingredients
Number of servings4
| Ingredient | Amount | Metric |
|---|---|---|
| Chicken thighs or breasts | 4 | 4 pieces |
| Medium potatoes | 4 | 600 g |
| Carrots | 2 | 2 pieces |
| Onion | 1 | 1 piece |
| Oil | 2 tbsp | 30 ml |
| Salt, pepper, paprika or Italian herbs | to taste | — |
Directions
- Preheat the oven to 200 °C (400 °F).
- Cut vegetables into even pieces and place in a baking dish.
- Add chicken, oil, and seasoning. Toss to coat.
- Bake 35–45 minutes until the chicken is cooked through.
- Serve with a side salad or bread if you have leftover flyer staples.
Nutrition facts (per serving)
- Calories
- 380 kcal
- Protein
- 28 g
- Carbs
- 32 g
- Fat
- 15 g
Equipment
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