Description
A simple one-pan meal featuring juicy roasted chicken and colorful vegetables, perfect for busy weeknights and healthy family dinners.
Ingredients
4 boneless skinless chicken breasts (about 680 g / 1½ pounds)
2 cups broccoli florets (about 180 g)
2 medium carrots, sliced (about 150 g)
1 red bell pepper, sliced (about 120 g)
1 yellow bell pepper, sliced (about 120 g)
1 medium zucchini, sliced (about 180 g)
1 small red onion, cut into wedges (about 120 g)
3 tablespoons olive oil (45 ml)
1 teaspoon garlic powder (5 g)
1 teaspoon paprika (5 g)
1 teaspoon dried oregano (5 g)
1 teaspoon salt (6 g)
½ teaspoon black pepper (2 g)
1 tablespoon lemon juice (15 ml)
1 tablespoon chopped fresh parsley (4 g)
Instructions
Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with oil.
Place broccoli, carrots, bell peppers, zucchini, and red onion in a large bowl. Drizzle with 1½ tablespoons olive oil (22 ml), then add ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon paprika. Toss to coat evenly.
Spread the seasoned vegetables across one side of the sheet pan.
In a small bowl, combine remaining olive oil, garlic powder, oregano, remaining paprika, remaining salt, black pepper, and lemon juice.
Rub the seasoning mixture over the chicken breasts until evenly coated.
Place the chicken on the empty side of the sheet pan next to the vegetables.
Roast in the oven for 20–25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove from oven, sprinkle with chopped parsley, and serve warm.
Notes
Cut vegetables into similar sizes for even roasting.
Do not overcrowd the sheet pan to ensure proper caramelization.
You can substitute chicken thighs for chicken breasts if preferred.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes