Description
One Pan Herb Roasted Vegetables & Chicken is a simple and healthy meal that combines juicy chicken with a variety of roasted vegetables, all cooked on a single sheet pan for easy cleanup.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 medium potatoes, diced
- 2 carrots, peeled and sliced
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow onion, chopped
- 3 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the olive oil, rosemary, thyme, garlic powder, salt, and pepper. Add the chicken breasts and vegetables to the bowl and toss to coat them evenly with the seasoning mixture.
- Spread the chicken breasts and vegetables in a single layer on the prepared baking sheet, making sure they are evenly distributed.
- Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the vegetables are tender and lightly browned.
- Remove from the oven and let rest for a few minutes before serving. Garnish with fresh parsley.
Notes
- You can substitute the vegetables with your favorite seasonal veggies like sweet potatoes or broccoli.
- If you prefer crispy chicken skin, you can use skin-on chicken breasts or thighs.
- For extra flavor, squeeze a bit of lemon juice over the chicken and veggies before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: one pan chicken, roasted vegetables, sheet pan dinner, herb roasted chicken, healthy dinner