Oven Roasted Chicken and Vegetables Recipe
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5 from 1 vote

One Pan Roasted Chicken and Vegetables

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Healthy, quick and easy, roasted or baked chicken and vegetables recipe, homemade with simple ingredients in sheet pan/ one pan in 30 minutes. Loaded with Italian flavors! 

Servings: 4 People
Course: Main Course
Cuisine: Italian
Keyword: 30 minute meal, baked, chicken and veggies, sheet pan meal
Calories: 267 kcal
Author: Abeer

Ingredients

  • 2 Chicken breasts Boneless, Cut into cubes
  • 1 cup Peppers Green, red, yellow, orange or combination of all
  • 1 cup Zucchini Sliced into circles
  • 1 cup Broccoli Sliced into circles
  • 1/2 cup Onions Cut into 2 inch pieces
  • 1/2 cup Carrots Sliced into circles
  • 1/2 cup Green beans
  • 1 cup Potatoes Cut into small 1 inch cubes
  • 2-3 cloves Garlic Finely minced
  • 2 tbsp Butter Melted, Unsalted
  • 3 tbsp Olive oil
  • 2 tbsp Italian seasoning
  • Salt To taste
  • Pepper To taste
  • 1/2 tsp Paprika
  • 1-2 tsp Lemon juice
  • 1-2 tbsp Parmesan cheese Shredded, For topping

Instructions

  1. Line a large sheet pan with foil paper (Dimensions: 18 x13).

  2. Place chicken, peppers, zucchini, broccoli, onions, carrots, green beans, potatoes, garlic on the baking tray.

  3. Drizzle butter and olive oil all over the chicken and veggies.

  4. Sprinkle Italian seasoning, salt, pepper, paprika.

  5. Drizzle lemon juice.

  6. Toss everything until vegetables are fully coated.

  7. Bake at 475 degrees F for 15-20 minutes, making sure to toss everything, halfway through for even cooking.

  8. Remove from oven and sprinkle parmesan cheese. Enjoy!

Recipe Notes

Nutrition Facts
One Pan Roasted Chicken and Vegetables
Amount Per Serving
Calories 267 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g20%
Cholesterol 88mg29%
Sodium 322mg13%
Potassium 912mg26%
Carbohydrates 16g5%
Fiber 5g20%
Sugar 3g3%
Protein 27g54%
Vitamin A 3465IU69%
Vitamin C 62.6mg76%
Calcium 111mg11%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.