Easy Chicken & Veggie One-Pan Bake

INGREDIENTS

• 2 skinless chicken thighs or breasts (bone in or boneless)
• 3 medium potatoes, peeled and cubed
• 2 carrots, sliced
• 1 small onion, sliced
• 1 green pepper, chopped
• 2 Tbsp. oil (canola or olive)
• 1 tsp. dried mixed herbs 
• Salt and pepper to taste
• 1 tsp. garlic, crushed or chopped (optional)
• ½ cup frozen peas or green beans, added in the last 10 min (optional)

METHOD

1. Preheat oven to 200°C (or use an air fryer if you prefer – just reduce the time).
2. Prepare your baking tray or oven dish: grease it lightly with a little oil or cooking spray.
3. Place the chopped veggies (potatoes, carrots, onion, pepper) in the tray.
4. Add the chicken on top or in between the veggies.
5. Drizzle with oil, sprinkle herbs, salt, pepper, and garlic, if using. Toss everything gently so it’s coated well.
6. Cover with foil (or a lid if your dish has one) and bake for 25 minutes.
7. Remove foil and bake for another 10 – 15 minutes until the chicken is cooked through and slightly browned and veggies are soft.
8. Serve hot as is, or with a small green salad or pap on the side if you like.