Oven, Baking dish, Colander
Preheat the oven to 400°F.
Peel & cut the shallot into quarters.
Peel & slice the carrot into rounds.
Chop off the ends of the leek, keeping only the white & light green section. Cut the leek into rings & rinse thoroughly in a colander.
Add a drizzle of olive oil to a baking dish. Add the chicken, carrots, leek & shallots.
Top with dabs of butter & a sprinkle of thyme. Pour in the stock. Season with salt & pepper. Bake for 15 min at 400°F.
After 15 min, remove the dish from the oven. Stir the veggies. Baste the chicken with the pan juices. Return the pan to the oven for another 10-15 min, or until the chicken is cooked through. Serve & enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "1-Pan Chicken & Veggies" contains 395 Energy, 27 g of Fat, 11 g of Carbohydrates, 27 g of Protein, 4 g of Fiber.
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