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Baked One-Pot Chicken & Vegetables

Updated Jun 3, 2020Published Dec 4, 2018 By Julia 7 CommentsThis post may contain affiliate links.

Summary:
This is a one-pot recipe for marinated and roasted chicken with zucchini, tomatoes, and onions. The marinade is re-purposed to form a flavorful sauce, drizzled over the tender chicken. It's a Mediterranean / Greek inspired dinner that's low carb and keto friendly.
close up view of baked chicken with vegetables

One-Pot Chicken & Vegetables

4.5 from 2 votes
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Prep: 15 mins
Cook: 50 mins
Marinate: 30 mins
Yield: 2 servings
Calories: 540
Net Carbs: 9g

INGREDIENTS

  • 1 to 1.5 pounds chicken breasts, thighs, or other cuts (Note 1)
  • 1 cup cherry or grape tomatoes, halved (Note 2)
  • 1 small zucchini, unpeeled, sliced into coins
  • 1 small or 1/2 large onion, sliced
  • 2 tablespoons chopped fresh parsley

Chicken Marinade:

  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice (Note 3)
  • 5 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground thyme
  • 1/2 teaspoon table salt
  • 1/2 teaspoon ground black pepper

INSTRUCTIONS

  • Prep Chicken: If moist, pat chicken dry with paper towels to avoid diluting marinade. Optionally, use fork to pierce chicken on all sides to increase marinade coverage. Place chicken in sealable bag or shallow dish (Note 4).
  • Marinate Chicken: Stir all marinade ingredients in bowl until well-mixed. Pour marinade over chicken in sealable bag or shallow dish, arranging chicken so it's coated with marinade on all sides. Seal bag (squeezing out air) or cover dish, and marinate in refrigerator for at least 30 minutes and up to 24 hours (Note 5).
  • Bake Chicken: Preheat oven to 400 F. Add tomatoes, zucchini, and onions to oven-safe pot (Note 6), briefly stirring to mix them. Add marinated chicken in single layer on top of vegetables, and pour remaining marinade over them. Bake uncovered at 400 F until chicken is cooked through (Note 7), about 45 minutes for whole chicken breasts.
  • Make Sauce: Use slotted spoon to transfer chicken and vegetables to serving plates, leaving liquid behind in pot. Let chicken rest and don't slice yet (Note 8). Place pot over medium heat. Stirring frequently, simmer until liquid reduces in volume by half (1-2 tablespoons remaining) with sauce-like consistency, a few minutes.
  • Serve: Pour reduced sauce over chicken. Scatter chopped parsley on top, and serve (Note 9).

NUTRITION

Makes 2 Servings
Amount Per Serving:
Calories 540 (52% from fat)  
Total Fat 31g 48%
   Saturated Fat 5g 23%
Cholesterol 132mg 44%
Sodium 740mg 31%
Net Carb 9g  
Total Carb 11.5g 4%
   Dietary Fiber 2.5g 10%
   Sugars 5.5g  
Protein 54g  
Vitamin A 15% · Vitamin C 46% · Calcium 7% · Iron 13%

PHOTOS

close up view of baked chicken with vegetables
marinated chicken in resealable bag
chopped raw vegetables in black pot
marinated chicken and vegetables in black pot
baked chicken and vegetables in white bowl

NOTES & TIPS

(1) Chicken. I use fresh whole chicken breasts that are boneless and skinless, but thighs or other chicken cuts will also work well. You can also use pre-cut chicken like chicken breast halves, chicken tenders, or chicken cutlets — with the added benefit that they will cook faster. Since chicken types differ in size and thickness, the cooking time varies substantially depending on the cut.
(2) Cherry/Grape Tomatoes. One cup is about 5 ounces weight; you can use single-color or multi-color varieties. They’re typically found in the produce section of U.S. grocery stores, available in 5 or 10 ounce packages.
(3) Lemon Juice. This can be substituted with your favorite vinegar, such as balsamic vinegar or red wine vinegar.
(4) Resealable Bag vs. Dish. I prefer using a resealable bag instead of a dish for holding the chicken and marinade. A bag can easily mold to the shape of the chicken and provide better marinade coverage, whereas a dish often means that one side of the chicken isn’t fully exposed to the marinade. A resealable bag also means less cleanup.
(5) Marinating Time. Avoid marinating longer than 24 hours. This marinade’s acidic component (lemon juice) can break down the meat’s muscle fibers such that the meat’s texture becomes mushy.
(6) Pot. I use a nonstick pot safe for oven use, measuring 9.5 inches in diameter and 4 inches tall, so that I can conveniently use the pot for both baking and stovetop cooking. You can use a differently sized pot as long as it can comfortably hold all of the ingredients, with the chicken in a single layer. If you don’t have an oven-safe pot, you can use a baking dish and transfer the leftover liquid to a saucepan when it’s time to make the sauce.
(7) Baking Chicken. The baking time will vary depending on the thickness of your chicken and the cut. To shorten the baking time, you can cut your chicken into smaller pieces. To determine when the chicken is cooked through, I use a probe thermometer, which stays inside the chicken while it’s baking in the oven, and I have its alarm set to 155 F. Once it beeps, I let the chicken bake for another minute before taking it out (pasteurization takes 1 minute at 155 F and is instantaneous at 165 F). If you don’t have a probe thermometer, you can use an instant-read thermometer.
(8) Resting Chicken. It’s important to let the chicken rest after baking, which means letting it sit at room temperature without cutting into it. If you slice into it right away, plenty of liquid will pool out. But if you let it rest for 5 to 10 minutes, the liquid will be re-absorbed and the chicken will be juicier and tender. While the chicken rests, you can prepare the sauce by reducing it on the stovetop. If you’re worried about the chicken cooling too much during its rest, you can construct a foil tent around it.
(9) Serving. This baked chicken dish pairs well with a refreshing Mediterranean chopped salad, artichokes, or tomato basil soup.

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Filed Under: Mains: Poultry, One Pan Meals, Per Serving: 5-10g Net Carbs Tagged With: chicken breasts, garlic, gluten free, lemon, more10ingredients, more60min, onion, oregano, paleo, thyme, tomatoes, whole30, zucchini

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. She shares simple recipes and guides for keto and low carb diets. Learn more.

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newest oldest most voted
Arica

Have you tried to grill instead of bake?

Vote Up0Vote Down  Reply
2 months ago
Maura Lacelle

Made this last night and it was delicious. The flavours in the marinade make this dish.

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1 year ago
James Shaw

Can I use a 3.3in deep cast iron?

Vote Up0Vote Down  Reply
1 year ago
Julia

Hi James — that should be fine.

Vote Up0Vote Down  Reply
1 year ago
Darlene

Looks great! Trying this recipe for dinner tonight. Thank you.

Vote Up0Vote Down  Reply
1 year ago
Darlene

I doubled the recipe and also added a small amount of fresh basil to the marinade 🙂

Vote Up0Vote Down  Reply
1 year ago
Joan

Just trying this for dinner. Looks good so far, very easy and simple.

Vote Up0Vote Down  Reply
1 year ago

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