One Pan Chicken and Vegetables Recipe (2024)

FAQs

Can you cook chicken in same pan as vegetables? ›

Cooking raw chicken and vegetables in the same pan is generally safe as long as proper food safety practices are followed.

Arrange frozen vegetables around chicken. Drizzle oil over chicken. Bake 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve immediately.

Add the garlic and seasonings, and toss to combine, making sure the chicken and vegetables are completely coated. Air fry for 23-25 minutes, flipping the chicken and vegetables over halfway through. Serve warm over rice or cauliflower rice. Store in an airtight container in the fridge for up to 3 days.

Use multiple cooking pots: If you need to cook a large amount of chicken, you may need multiple pots, like multiple slow cookers or roasting pans. You'll want to avoid overstuffing a single pot so the chicken can cook evenly and thoroughly.

Chicken generally takes longer to cook than vegetables, so starting the stir-frying process by frying off your chicken first is the way to go. To prevent it from getting dry, remove it from the pan once it's brown before cooking the vegetables.

That's not to say you have to whip out an entirely different pan — in fact, it's completely okay to cook your meat and veggies in the same skillet, you'll just need to do so in batches. Cook the meat first to get that caramelization, then take it out and add in your veggies.

Cross-contamination occurs when juices from uncooked foods come in contact with safely cooked foods, or with other raw foods that don't need to be cooked, like fruits and vegetables. The juices from some raw foods, like meats and seafood, can contain harmful bacteria that could make you and your family sick.

If you cook the veggies and the meat together, some bacteria will transfer to the veggies, but they're all going to cook and kill the bacteria before it has any chance to do anything, so you're fine.

Chicken is sliced into thin, even-sized pieces and then marinated briefly in a mix of baking soda, cornstarch, wine, and seasoning. This seals in moisture and tenderizes the chicken. The high heat and constant tossing of a wok or skillet cook the chicken fast to keep it tender and juicy.

It's important to eat your veggies, and while there are many ways to cook them—the air fryer isn't a good choice for leafy green vegetables, such as spinach, bok choy, Swiss chard, and kale. This is because the speed of the air causes them to heat unevenly.

Do I need to clean Airfryer after cooking raw chicken? ›

We recommend cleaning the basket of your air fryer after every use, so that dirt and grime doesn't become baked on. Small crumbs can also burn if not cleaned out, which may taint the flavour of whatever you're air-frying. Give your air fryer a deeper clean (inside the unit and the coil) every few uses.

Air frying or oven baking are both good ways to cook healthy foods such as fish, chicken without a coating, vegetables and baking potatoes.

Aside from classics like salt, pepper, basil and garlic, you could try using chilli powder, ginger, cumin, cayenne, paprika, oregano, sage, rosemary and thyme.

Unlike chicken breasts, chicken thighs and drumsticks actually become more tender the longer they cook. That's because of their makeup. Dark meat has an abundant amount of connective tissue, which dissolves into gelatin as the meat cooks, rendering it juicy and tender.

Marinating is good for flavouring and tenderising your chicken at the same time. It's best to marinate your chicken overnight to give the flavours plenty of time to infuse. A faster way to add flavour is to simply brine your chicken in salty water prior to cooking.

Vegetables should be cooked separately and then combined to allow for different cooking times. Acid vegetables (like tomatoes) added to green vegetables will discolor them. Combine just before service.