Easy Chicken and Vegetables
Perfect for busy weeknights, this Easy Chicken and Vegetables recipe delivers a wholesome, flavor-packed meal that’s ready in just 50 minutes. Juicy, oven-roasted chicken breasts seasoned with garlic, paprika, and Italian herbs pair beautifully with a medley of tender baby potatoes, sweet carrots, and vibrant broccoli florets. This one-pan meal is as convenient as it is delicious, requiring minimal prep and cleanup thanks to a single baking sheet. Ideal for family dinners, it effortlessly combines lean protein and nutrient-rich vegetables into a satisfying, balanced dish. Whether you’re meal prepping or planning a quick dinner, this healthy chicken and roasted vegetables recipe will become a go-to favorite in your kitchen!
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 pound baby potatoes
- 3 medium carrots, peeled and sliced
- 2 cups broccoli florets
Directions
Step 1
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Step 2
In a small bowl, mix together the garlic powder, paprika, Italian seasoning, kosher salt, and black pepper to create the seasoning blend.
Step 3
Place the chicken breasts on one side of the prepared baking sheet. Drizzle 1 tablespoon of olive oil over the chicken, then sprinkle half of the seasoning blend evenly across all sides of the chicken.
Step 4
Cut the baby potatoes in half, and place them along with the sliced carrots and broccoli florets in a large mixing bowl.
Step 5
Add the remaining 2 tablespoons of olive oil to the vegetables, then sprinkle the rest of the seasoning blend over them. Toss everything together until the vegetables are evenly coated.
Step 6
Spread the vegetables in a single layer on the other side of the baking sheet, next to the chicken.
Step 7
Bake in the preheated oven for 30-35 minutes, flipping the vegetables halfway through cooking, until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.
Step 8
Let the chicken rest for 5 minutes before serving. Serve the chicken and roasted vegetables together for a balanced and healthy meal.
Nutrition Facts
| Serving size | (1532.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1990.7 |
| Total Fat 67.8g | 0% |
| Saturated Fat 13.6g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 591.6mg | 0% |
| Sodium 1290.7mg | 0% |
| Total Carbohydrate 107.3g | 0% |
| Dietary Fiber 16.4g | 0% |
| Total Sugars 12.6g | |
| Protein 233.8g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 304.8mg | 0% |
| Iron 13.5mg | 0% |
| Potassium 4254.8mg | 0% |
Source of Calories