Chicken And Vegetables In One Pan
A hearty one-pan dish featuring tender chicken legs coated in a flavorful yogurt and curry mixture, roasted alongside sweet squash, potatoes, and onions. The crispy coating and aromatic spices make it a satisfying meal perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Grate 1 tablespoon of onion and chop the remaining onion.
- Mix grated onion, yogurt, curry powder, and 1/2 teaspoon of salt in a bowl.
- Mix cereal and chopped parsley in another bowl.
- Remove skin from chicken legs.
- Coat the large roasting pan with salad oil.
- Dip chicken legs in the yogurt mixture, coating only the rounded side.
- Then coat the yogurt-covered side with the cereal mixture.
- Arrange the chicken legs at one end of the pan, coating side up.
- Preheat oven to 450°F (232°C).
- Cut the acorn squash in half and remove seeds.
- Cut the squash and potatoes into large chunks and chop the onion.
- Place the squash, potatoes, onion, and sprinkle with salt in the pan.
- Arrange the vegetables around the chicken in the pan.
- Bake for 40 to 45 minutes until the coating is crisp and brown, stirring the vegetables during cooking but not turning the chicken.
Tips & Substitutions
To enhance the flavor, consider marinating the chicken legs in the yogurt mixture for a few hours or overnight. If you don't have whole wheat flakes cereal, crushed cornflakes or breadcrumbs can be great substitutes for a different texture. For a spicier kick, add a pinch of cayenne pepper to the yogurt mixture. This dish pairs beautifully with American recipes like Ranch Chicken Salad.
Serving Suggestions
Serve the chicken legs with the roasted vegetables on the side for a complete meal. A fresh green salad or steamed broccoli can complement this dish well. You could also serve it with a side of rice or quinoa to soak up the flavors. This recipe is perfect for a family dinner or a casual gathering.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and vegetables in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) until heated through, about 20-25 minutes. This helps maintain the crispiness of the coating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Vegetables In One Pan contains roughly 464 calories, with 37g protein, 77g carbohydrates, and 12g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (187% of the Daily Value), and vitamin C (179% of the Daily Value). Note that it is relatively high in sodium, at 2505mg per serving (109% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken instead of legs?
Yes, you can use boneless chicken thighs or breasts instead. Just reduce the cooking time to about 25-30 minutes, ensuring the internal temperature reaches 165°F (74°C) for safe consumption. Boneless chicken will have a shorter cooking time, so keep an eye on it.
What if I don't have acorn squash?
If acorn squash isn't available, you can substitute it with butternut squash or even carrots for a similar texture and sweetness. Just cut them into similar-sized chunks to ensure even cooking. Both alternatives will work well with the seasoning in this dish.
Can I prepare this dish ahead of time?
Certainly! You can marinate the chicken and prep the vegetables the night before. Store them separately in the refrigerator and assemble in the roasting pan just before baking. This makes it a convenient option for busy weeknights or meal prep.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).