Toss-Everything Chicken & Veggie Bake
🫕 Single Pan Supper
Chicken thighs and vegetables tossed with olive oil and herbs on one baking sheet — simply roast.
Ingredients
- 2 chicken thighs (bone-in or boneless)
- 240 ml (1 cup) potato cubes and cherry tomatoes
- 1 tbsp olive oil
- 1 tsp dried rosemary and garlic powder
- Salt and pepper
Instructions
- Preheat oven to 200°C (180°C fan).
- Toss chicken and vegetables with olive oil, herbs and seasoning.
- Spread on a baking sheet in a single layer.
- Roast 35–40 minutes until chicken is golden and vegetables caramelised.
Estimated Nutrients
Tip: Slide a lemon slice under each chicken piece — it perfumes the meat gently from below.
