Prepare the Chicken:
In a bowl, beat eggs with mayonnaise and parsley. Gradually whisk in flour to form a smooth batter.
Season chicken filets with salt, black pepper, and oregano. Let marinate for 10 minutes.
Prepare the Potatoes:
In a bowl, toss diced potatoes with salt, black pepper, rosemary, garlic powder, sweet paprika, and olive oil. Let sit for 7-10 minutes to absorb flavors.
Prepare the Vegetables:
Sprinkle zucchini slices with salt and let sit for 7-10 minutes to release moisture. Pat dry with a paper towel. Toss with olive oil.
Heat olive oil in a skillet and sauté onion until soft. Add minced garlic and sliced mushrooms, cooking until tender. Season with salt.
Assemble the Bake:
Preheat the oven to 190°C (375°F).
In a greased baking dish, layer potatoes, zucchini, and the sautéed onion-mushroom mixture.
Dip marinated chicken filets into the batter, ensuring they are well coated, and place on top of the vegetables.
Bake:
Bake in the preheated oven for 25 minutes, or until the chicken is golden and cooked through, and the vegetables are tender.
Serve:
Garnish with fresh parsley and serve warm.
Serving Suggestions
Pair with a fresh green salad or a side of garlic bread.
Serve with a creamy dipping sauce or a dollop of sour cream.
Enjoy as a stand-alone dish for a wholesome, hearty meal.
Cooking Tips
Ensure chicken filets are of even thickness for uniform cooking.
Use fresh herbs like thyme or dill for added flavor.
Add grated Parmesan to the batter for a cheesy twist.
Nutritional Benefits
Chicken: High in protein and low in fat.
Potatoes: Provide complex carbohydrates and potassium.
Zucchini: Rich in vitamins and low in calories.
Dietary Information
Gluten-free if flour is substituted with gluten-free flour.
Dairy-free if mayonnaise is replaced with a plant-based alternative.
Nutritional Facts (Per Serving, Approx.)
Calories: 320
Protein: 25 g
Carbohydrates: 28 g
Fat: 12 g
Fiber: 4 g
Sodium: 300 mg
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave before serving.
Not suitable for freezing due to the zucchini’s high water content.
Why You’ll Love This Recipe
One-pan convenience makes cleanup a breeze.
Balanced and flavorful with protein, carbs, and veggies.
Customizable with your favorite herbs and vegetables.
Perfect for a family meal or entertaining guests.
Conclusion
This Chicken and Vegetable Bake with Herb-Infused Potatoes is a delicious and nutritious dish that’s sure to please. With its tender chicken, roasted vegetables, and perfectly seasoned potatoes, it’s a satisfying meal that’s both simple and elegant. Whether for a weeknight dinner or a special occasion, this recipe will quickly become a favorite in your kitchen!
Frequently Asked Questions
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes are a great alternative and add a natural sweetness.
Can I replace the zucchini with another vegetable?
Absolutely! Eggplant, bell peppers, or carrots work well.
How do I know the chicken is fully cooked?
Use a meat thermometer; the internal temperature should reach 165°F (74°C).
Can I prepare this dish ahead of time?
Yes, assemble the bake and refrigerate for up to 12 hours before cooking.
What can I use instead of mayonnaise?
Substitute with Greek yogurt or sour cream for a lighter option.
Can I use other meats?
Yes, turkey or thinly sliced pork can be used instead of chicken.
What if I don’t have fresh rosemary?
Use dried rosemary or other dried herbs like thyme or oregano.
Can I bake this in a glass dish?
Yes, a glass baking dish works perfectly for this recipe.
How can I make the dish spicier?
Add chili flakes or cayenne pepper to the seasoning.
Can I add cheese to this recipe?
Sprinkle grated mozzarella, cheddar, or Parmesan over the top before baking for a cheesy crust.
