Roasted Chicken and Veggies

This roasted chicken and veggies recipe is an effortless, healthy dinner the whole family will love! Tender chicken breasts and hearty vegetables are seasoned with herbs and roasted to perfection in the oven. It's quick and easy to make, and everything comes together in just one pan!

The Best Roasted Chicken and Veggies

I think I speak for everyone when I say nothing beats a one-pan meal, especially on busy weeknights. Well, this roasted chicken and veggies recipe is just that. It's perfect when you're short on time and want to make a healthy dinner. 

It has seasoned, juicy chicken breast, lightly charred broccoli, zucchini, sweet bell peppers, and cherry tomatoes. Every bite is absolutely packed with flavor, and you don't even need a dipping sauce!

Plus, it takes barely any effort to make. All you have to do is toss the chicken and vegetables with some oil and seasonings, then bake 'em all together in a baking dish.

Yup, it's that simple!

By the way, if you're looking for some healthy side dishes to make with this recipe I highly recommend checking out this sauteed potatoes recipe, this roasted eggplant recipe, or this roasted broccolini recipe.

Why This Recipe Works

One pan meal. The chicken and vegetables cook in the same baking dish and finish cooking at the same time, making this recipe so convenient to make.

Crowd favorite. This recipe makes the perfect amount for a family dinner, and kids actually love it! Serve it with your family's favorite sides, and you'll have a dinner that will satisfy everyone.

It's healthy. This baked chicken and veggies is all protein and nutrients. So you'll have a healthy meal that actually tastes good! 

Ingredients

This sheet pan chicken with veggies is made with a few basic ingredients, adding to the list of reasons to love this recipe.

Anyway, here's what you'll need to make it:

• 1 lb. chicken breasts, cut into bite-size pieces
• 1 green bell pepper, seeded, chopped
• 1 yellow bell pepper, seeded, chopped
• 2 cups broccoli florets
• 2 small zucchinis, chopped
• 1 cup cherry tomatoes, halved
• 4 tablespoon olive oil
• Salt and pepper, to taste
• 2 teaspoon Italian seasoning

By the way, if you're picking up some chicken breasts at the grocery store, you might want to grab some extras so you can make these sauteed chicken breasts next.

How To Make Roasted Chicken and Veggies

1. Prep work: First, you'll want to preheat your oven to 450°F and grease a baking dish or roasting pan with nonstick cooking spray. Then, add your chicken breasts, chopped vegetables, olive oil, and seasonings to a large bowl. Finally, gently toss everything until well coated and combined.

2. Bake the chicken and veggies: Transfer the chicken and vegetables to a prepared baking dish and evenly spread them out. Put 'em in the oven and bake 'em for 15-20 minutes - or until the chicken is cooked through and the vegetables are slightly charred.

3. Serve: Take the roasted chicken and veggies out of the oven and transfer them to plates. Serve with your choice of sides, and enjoy!

Tips To Make the Best Recipe

• Use boneless skinless chicken thighs for extra juicy bites of chicken. You'll want to add another 5 minutes or so to ensure they fully cook.
• Try adding other veggies like sweet potatoes, carrots, cauliflower, or asparagus. This delicious sheet pan chicken recipe is a convenient way to use up any leftover vegetables you have.
• Roast chicken and vegetables in a big enough dish or pan so they can spread out for even cooking.
• Experiment with adding spices like garlic powder, lemon pepper, or bbq seasoning for a different flavor.
• Double or triple the recipe because it makes for awesome leftovers!

How To Store Roasted Chicken and Veggies

In the fridge: Store any leftovers in an airtight container in the fridge for up to 4 days.

In the freezer: Transfer the leftover chicken and vegetables to a freezer-safe bag - or airtight container - and freeze for up to 4 months.

Reheating: Lightly grease a baking sheet and arrange the leftover chicken and vegetables in a single layer on it. Heat everything in an oven preheated to 350°F for about 10 minutes - just until everything is warmed through fully. Just keep in mind, if you're starting from frozen, thaw them overnight in the fridge first, or increase the reheating time.

FAQs About This Roasted Chicken and Veggies Recipe

Is it safe to roast chicken with vegetables?

Yes! In addition to being perfectly safe, roasting chicken with vegetables is also a fantastic way to make an easy and delicious sheet pan dinner. 

What vegetables are best for chicken?

Really any vegetables go great with chicken. Hearty vegetables like sweet potatoes, white potatoes, and kohlrabi are all super tasty with chicken. However, carrots, broccoli, bok choy, and asparagus also go really well with it.

How long does it take to roast chicken at 400°F?

It will take around 30 minutes to roast chicken at 400°F. The amount of time may vary depending on how thick the chicken is.

More Chicken Recipes

• Chicken and peppers
• Baked bone in chicken breast
• Grilled chicken legs
• How to cook chicken tenderloins
• Grilled boneless skinless chicken thighs
• How to cook chicken thighs in the oven
• Cheese stuffed chicken breasts
• Baked chicken legs and thighs