Roasted Chicken and Vegetables

There’s something truly comforting about a hearty meal that brings everyone together, and that’s exactly what Roasted Chicken and Vegetables does. I still remember the first time I prepared this dish for my family; the aroma of the roasting chicken filled our home, creating an atmosphere of warmth and anticipation. As I watched my loved ones gather around the table, their faces lighting up at the sight of golden chicken and vibrant veggies, I knew I had found a winner. This is not just a recipe; it’s an experience, a way to take a moment and savor the flavors of home-cooked goodness.

What to Buy for Roasted Chicken and Vegetables

Choosing fresh, quality ingredients is crucial for a delicious Roasted Chicken and Vegetables dish. Each component plays a vital role in enhancing the flavor and overall experience. You want to look for vibrant vegetables that are in season and juicy chicken that’s free from additives. Together, these ingredients create a symphony of flavors that will satisfy any palate.

• 1 pound boneless, skinless chicken breasts: The main protein in this dish, chicken is lean and flavorful. It cooks beautifully in the oven, becoming tender and juicy.
• 1 tablespoon dried parsley: A must-have herb that adds a fresh, earthy flavor, enhancing the other ingredients.
• 2 teaspoons dried oregano: Known for its robust taste, oregano complements the chicken perfectly.
• 1/2 teaspoon garlic powder: This adds a subtle garlic flavor without overpowering the dish.
• 1/2 teaspoon onion powder: A great way to introduce a hint of sweetness and depth to the meal.
• 1 teaspoon paprika: Adds a beautiful color and a mild, sweet flavor.
• 1/2 teaspoon seasoned salt: A blend of spices that enhances all the flavors.
• 1/4 teaspoon pepper: For that little kick to balance the dish.
• 1 large lemon: The zest and juice brighten up the dish, adding a zingy flavor.
• 5 tablespoons olive oil, divided: A healthy fat that helps the chicken and vegetables roast beautifully.
• 1 heaping cup baby carrots, sliced in half (5 ounces): Sweet and crunchy, they hold up well during roasting.
• 1-1/2 heaping cups baby red potatoes, sliced (1/2 pound): These small potatoes are creamy and flavorful, perfect for roasting.
• 1 large yellow onion, coarsely chopped: Adds sweetness and depth of flavor to the dish.
• 1 head broccoli, chopped (1 heaping cup): This provides crunch and is packed with nutrients.
• 1/2 tablespoon minced garlic: Fresh garlic elevates the dish with its bold flavor.
• Freshly grated Parmesan cheese: A delicious finishing touch that adds creaminess and richness.
• 1 cup quinoa or rice (for meal prep, optional): A great side that can be prepared ahead of time.
• 1/4 teaspoon red pepper flakes (optional): For those who like a bit of heat!

Making Roasted Chicken and Vegetables

Getting started with the Roasted Chicken and Vegetables is a breeze. Follow along as we bring this delicious dish to life in just a few simple steps. You’ll be amazed at how easy it is to create a meal that tastes like you spent hours in the kitchen!

1. Dab the chicken breasts with a paper towel to dry them thoroughly. This step is crucial as it helps the chicken brown nicely in the oven. Remove any excess fat and chop the chicken into 1/2-inch pieces. Place the pieces in a medium bowl.
2. In a small bowl, combine the parsley, oregano, garlic powder, onion powder, paprika, seasoned salt, and pepper. If you’re feeling adventurous, mix in the red pepper flakes for a bit of heat. Stir everything together until well combined.
3. Add half of the seasoning mix to the bowl with the chicken along with 2 tablespoons of olive oil and the zest and juice of 1 lemon. With your fingers, toss everything together until the chicken is nicely coated. Cover and place in the fridge for about 30 minutes while you prepare the vegetables.
4. Preheat your oven to 425°F. Line a very large sheet pan with parchment paper for easy clean-up later on. This not only helps with the clean-up but also ensures the vegetables roast evenly.
5. Halve the baby carrots lengthwise and cut the baby red potatoes in half or quarters if they’re large. Coarsely chop the onion into sizeable pieces, about 2-3 sections for each half.
6. Spread the carrots, red potatoes, and onion evenly on the prepared sheet pan. Drizzle with another 2 tablespoons of olive oil and sprinkle the remaining seasoning mix over the top. Toss everything together with your hands until well coated.
7. Place the sheet pan in the preheated oven and roast for 20 minutes. The vegetables should start to become tender during this time.
8. Meanwhile, chop the broccoli into bite-sized pieces. Once the 20 minutes are up, carefully remove the pan from the oven. Toss the vegetables to ensure even cooking and create space on one side of the pan for the broccoli.
9. Add the chopped broccoli and minced garlic to the other half of the sheet pan. Toss them with the last tablespoon of olive oil and the last teaspoon of seasoning mix. Make sure everything is well coated.
10. Now it’s time to incorporate the chicken. Remove it from the fridge and drain off any liquid. Add the chicken to the sheet pan, ensuring it’s spread out and not piled on top of itself.
11. Return the pan to the oven and roast for another 15 to 20 minutes. You’ll know it’s done when the chicken registers 165°F and the vegetables are at your desired tenderness. For an extra touch, switch the oven to a high broil for the last 1 to 2 minutes—watch closely to avoid burning!
12. Once out of the oven, top the dish with freshly grated Parmesan cheese. Serve immediately or store for meal prep by dividing into containers with cooked quinoa or rice.

Recipe Variations about Roasted Chicken and Vegetables

One of the best parts of making Roasted Chicken and Vegetables is the ability to switch things up based on your preferences or what you have on hand. Here are some delicious variations to consider:

• Herb Variations: Consider using fresh herbs like thyme or rosemary for a different flavor profile.
• Vegetable Swaps: You can swap out the broccoli for green beans or use zucchini, which roasts beautifully.
• Spice Level: If you enjoy a bit of heat, add more red pepper flakes or even some sliced jalapeños.
• Different Proteins: While chicken is a classic, you could also use turkey or even firm tofu for a vegetarian option.
• Meal Prep: This dish is perfect for meal prep. Store in airtight containers for quick meals throughout the week.
• Side Dish Pairings: Serve with a side salad or some crusty bread to round out the meal.

Serve This Roasted Chicken and Vegetables With

When it comes to serving Roasted Chicken and Vegetables, there are plenty of delicious options to consider. Here are some ideas:

• Side Salads: A fresh green salad with a light vinaigrette pairs wonderfully, balancing the hearty meal.
• Crusty Bread: A loaf of crusty bread is perfect for soaking up any juices from the chicken and vegetables.
• Seasonal Vegetables: Consider serving with seasonal greens like kale or spinach that can be sautéed with garlic.
• Rice or Quinoa: Serve alongside a fluffy bed of quinoa or brown rice for a complete meal.
• Occasions: This meal is perfect for family gatherings, Sunday dinners, or even a cozy weeknight meal.
• Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3-4 days or frozen for up to 3 months.

FAQ

Conclusion

The Roasted Chicken and Vegetables is a delightful dish that stands out for its simplicity and flavor. It’s a perfect meal for gatherings or a cozy family dinner. I encourage you to try it and experience the joy it brings to your table. With its golden chicken and vibrant vegetables, it’s sure to become a family favorite!

Roasted Chicken and Vegetables

The ultimate comfort food, Roasted Chicken and Vegetables brings together succulent chicken and a medley of vibrant veggies for an easy weeknight dinner the whole family will love. With its crispy edges and tender textures, it’s a dish you’ll want to make tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon dried parsley
• 2 teaspoons dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 1 large lemon
• 5 tablespoons olive oil divided
• 1 heaping cup baby carrots sliced in half, 5 ounces
• 1-1/2 heaping cups baby red potatoes sliced, 1/2 pound
• 1 large yellow onion coarsely chopped
• 1 head broccoli chopped, 1 heaping cup
• 1/2 tablespoon minced garlic
• 1 cup quinoa or rice for meal prep, optional
• 1/4 teaspoon red pepper flakes optional

Equipment

• Large sheet pan (15" x 21")
• Parchment Paper

Method

 

1. Dab the chicken breasts with a paper towel to dry. Remove any fat and chop the chicken into 1/2-inch pieces. Place in a medium bowl.
2. In a small bowl, combine the parsley, oregano, garlic powder, onion powder, paprika, seasoned salt, and pepper. If desired, mix in the red pepper flakes for a bit of heat. Stir everything together until well combined.
3. Add half of the seasoning mix to the bowl with the chicken along with 2 tablespoons of olive oil and the zest and juice of 1 lemon. With your fingers, toss everything together until the chicken is nicely coated. Cover and place in the fridge for about 30 minutes while you prepare the vegetables.
4. Preheat your oven to 425°F. Line a very large sheet pan with parchment paper for easy clean-up later on. This not only helps with the clean-up but also ensures the vegetables roast evenly.
5. Halve the baby carrots lengthwise and cut the baby red potatoes in half or quarters if they’re large. Coarsely chop the onion into sizeable pieces, about 2-3 sections for each half.
6. Spread the carrots, red potatoes, and onion evenly on the prepared sheet pan. Drizzle with another 2 tablespoons of olive oil and sprinkle the remaining seasoning mix over the top. Toss everything together with your hands until well coated.
7. Place the sheet pan in the preheated oven and roast for 20 minutes. The vegetables should start to become tender during this time.
8. Meanwhile, chop the broccoli into bite-sized pieces. Once the 20 minutes are up, carefully remove the pan from the oven. Toss the vegetables to ensure even cooking and create space on one side of the pan for the broccoli.
9. Add the chopped broccoli and minced garlic to the other half of the sheet pan. Toss them with the last tablespoon of olive oil and the last teaspoon of seasoning mix. Make sure everything is well coated.
10. Now it’s time to incorporate the chicken. Remove it from the fridge and drain off any liquid. Add the chicken to the sheet pan, ensuring it’s spread out and not piled on top of itself.
11. Return the pan to the oven and roast for another 15 to 20 minutes. You’ll know it’s done when the chicken registers 165°F and the vegetables are at your desired tenderness. For an extra touch, switch the oven to a high broil for the last 1 to 2 minutes—watch closely to avoid burning!
12. Once out of the oven, top the dish with freshly grated Parmesan cheese. Serve immediately or store for meal prep by dividing into containers with cooked quinoa or rice.

Notes

• Nutrition Note: Nutrition label does not include Parmesan cheese (depends on how much you add) or the optional quinoa/rice.
• Storage: To store leftovers, keep the chicken and vegetables in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze them in a freezer-safe container for up to 3 months. Reheat in the microwave or oven.

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Meet Zara Knight

I founded Zest Home Recipes because I believe home cooking should never be boring. My mission is to wake up your palate with recipes that are vibrant, easy, and full of life. I personally cook, photograph, and approve every dish on this site to ensure it brings a spark of joy and a burst of flavor to your kitchen table.