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+ servings

One-pan chicken and vegetable dinner

by

Derek Farwagi

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Prep Time 10 minutes
Cook Time 35 minutes
Course Main Course
Cuisine International
Servings 4
Calories

Ingredients
  

  • 1 Japanese aubergine (or a large zucchini).
  • 1 carrot 
  • 4 Yukon Gold potatoes
  • 1 Red onion
  • ½ A head of cauliflower
  • 4 Bone-in and skin-on chicken thighs
  • 2 tbsp Olive oil
  • Salt and pepper
  • ¼ cup Parmesan cheese

Instructions
 

  • Set oven to 400F (200C)
  • Slice Japanese aubergine in 1" thick slices.
  • Slice the carrot in 1/2" thick slices.
  • Separate cauliflower florets.
  • Quarter the potatoes.
  • Pat dry the chicken thighs, place parchment paper in a sheet pan and add all ingredients. (If you are using eggplant or zucchini, add these 20 minutes after you have started cooking the other ingredients).
  • Drizzle oil on ingredients and mix to incorporate.
  • Salt and pepper to taste.
  • Bake for 35 minutes.
  • Sprinkle with grated Parmesan before serving.
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Keyword chicken