Description
This 20-minute easy roasted chicken and vegetables recipe is a fast, wholesome, one-pan dinner featuring juicy chicken and crisp-tender vegetables, seasoned simply and roasted to perfection.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks
- 2 bell peppers, sliced
- 1 zucchini or yellow squash, chopped
- 1 red onion, chopped
- 2 carrots, sliced thin
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried Italian seasoning
- Salt, to taste
- Black pepper, to taste
- Fresh parsley or lemon wedges, for garnish (optional)
Instructions
- Preheat oven to 450°F (230°C). Line a large baking sheet with parchment paper or foil.
- In a large bowl, toss chicken and vegetables with olive oil, garlic, Italian seasoning, salt, and pepper until evenly coated.
- Spread mixture in a single layer on the prepared baking sheet.
- Roast for 15–20 minutes, stirring halfway, until chicken is cooked through and vegetables are lightly browned and tender.
- Garnish with parsley or lemon wedges before serving, if desired.
Notes
- Use chicken thighs for juicier results.
- For a spicier version, add red pepper flakes or hot sauce.
- Don’t overcrowd the baking sheet to ensure proper roasting.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 95mg
