This Baked Chicken and Vegetables recipe is a healthy, easy, one-pan dinner perfect for busy weeknights. Juicy roasted chicken paired with tender, flavorful vegetables makes a balanced meal with minimal prep and cleanup.
Why You’ll Love This Recipe
- One-pan meal – easy cleanup
- Healthy & balanced – protein + veggies
- Quick & easy – perfect for weeknights
- Family-friendly and customizable
- Great for meal prep
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 2 cups broccoli florets
- 2 cups baby potatoes, halved
- 1 cup carrots, sliced
- 1 red bell pepper, chopped
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried Italian seasoning
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional garnish)
Step-by-Step Instructions
- Preheat oven: Preheat oven to 400°F (200°C).
- Prep the pan: Line a large baking sheet with parchment paper or lightly grease it.
- Season chicken: Pat chicken dry and season with salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning.
- Prepare vegetables: Toss vegetables with olive oil, salt, and pepper.
- Assemble: Arrange chicken and vegetables evenly on the baking sheet.
- Bake: Roast for 25–30 minutes, flipping vegetables halfway, until chicken reaches 165°F (74°C).
- Serve: Rest the chicken for 5 minutes. Garnish with fresh parsley and serve.
Equipment
- Large baking sheet
- Parchment paper or foil
- Knife and cutting board
- Measuring spoons
- Meat thermometer
Tips & Variations
- Swap veggies: Use zucchini, green beans, Brussels sprouts, or asparagus.
- Extra flavor: Add lemon slices or balsamic glaze before baking.
- Crispier veggies: Spread everything in a single layer, don’t overcrowd the pan.
- Storage: Store leftovers in an airtight container for up to 4 days.
Serving Suggestions
- Serve as-is for a complete meal.
- Pair with rice, quinoa, or crusty bread.
- Slice chicken and use leftovers in wraps or salads.
Nutrition Facts (Approximate per serving)
- Calories: 380
- Protein: 35g
- Fat: 14g
- Carbohydrates: 28g
Conclusion
This Baked Chicken and Vegetables recipe is a simple, healthy dinner that fits any schedule. With minimal prep and endless customization, it’s a go-to one-pan meal you’ll want on repeat. Save, print, or share this recipe.
FAQ
Can I use chicken thighs instead of breasts?
Yes, thighs work great and stay extra juicy.
Can I prep this ahead of time?
Yes, prep and refrigerate up to 24 hours before baking.
Can I make this dairy-free or gluten free?
It already is both.
Can I freeze leftovers?
Yes, freeze for up to 2 months in airtight containers.