20-Minute Easy Roasted Chicken and Vegetables

This 20-minute easy roasted chicken and vegetables recipe is my go-to when I need a quick, wholesome meal without sacrificing flavor. It’s all done in one pan, packed with juicy chicken pieces and crisp-tender vegetables roasted to golden perfection. With simple seasonings and minimal prep, it’s the kind of meal I can throw together on a busy weeknight and still feel good about serving.

Why You’ll Love This Recipe

I love this recipe because it’s fast, flavorful, and flexible. Everything roasts together, which means fewer dishes and more convenience. It’s seasoned simply with olive oil, garlic, and herbs—letting the natural flavors shine. Plus, I can easily swap in whatever vegetables I have on hand, making it a perfect clean-out-the-fridge kind of dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs, cut into chunks

• Bell peppers, sliced

• Zucchini or yellow squash, chopped

• Red onion, chopped

• Carrots, sliced thin

• Olive oil

• Garlic, minced

• Dried Italian seasoning

• Salt

• Black pepper

• Fresh parsley or lemon wedges for garnish (optional)

Directions

1. I preheat the oven to 450°F (230°C) and line a large baking sheet with parchment paper or foil.

2. I toss the chicken and vegetables with olive oil, garlic, Italian seasoning, salt, and pepper in a large bowl until everything is evenly coated.

3. I spread the mixture out on the baking sheet in a single layer for even roasting.

4. I roast for 15–20 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender and lightly browned.

5. I garnish with fresh parsley or a squeeze of lemon before serving if I want a fresh finish.

Servings and timing

This recipe serves 4. It takes just 10 minutes to prep and 15–20 minutes to roast, making it a complete meal in about 30 minutes total.

Variations

Sometimes I use sweet potatoes or baby potatoes for a heartier version, or toss in broccoli or green beans for more green. I’ve also tried it with smoked paprika or cumin for a flavor twist. For a spicier take, I add red pepper flakes or a splash of hot sauce before roasting.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or a skillet to bring back a bit of crispness, or microwave it for convenience. It also makes a great meal prep option—I pack it into containers with a scoop of rice or quinoa.

FAQs

Can I use bone-in chicken?

Yes, but I slice the veggies thicker and increase the roasting time to 35–40 minutes to ensure everything cooks evenly.

What vegetables work best for this?

I like using firm vegetables that roast well, like carrots, bell peppers, zucchini, and red onion. Potatoes, squash, and mushrooms are also great options.

How do I keep the chicken from drying out?

I use chicken thighs for juicier results or make sure not to overcook the breast pieces. I check doneness with a meat thermometer at 165°F (74°C).

Can I make this on one sheet pan?

Yes, I spread everything out on a single sheet pan in an even layer. If it’s too crowded, I use two pans to avoid steaming the ingredients.

Is this recipe good for meal prep?

Definitely. I portion it into containers for lunches or dinners throughout the week. It reheats beautifully and stays flavorful.

Conclusion

This 20-minute easy roasted chicken and vegetables recipe is the perfect answer to “What’s for dinner?” on a busy day. With its one-pan simplicity, customizable ingredients, and fast cook time, it’s a recipe I keep coming back to. Whether I’m feeding my family or prepping meals for the week, this dish always hits the mark for easy, healthy, and delicious.