Oven-Roasted Chicken & Veggies

One of my favorite easy dinners is this Oven-Roasted Chicken & Veggies. It’s great for a busy weeknight, but it’s also good enough for when you have guests over.

What I really like is how easy it is to make. Everything cooks on just one baking sheet. This makes the food taste great, and it’s super easy to clean up!

Recipe Overview

This meal has juicy, seasoned chicken cooked with a bunch of colorful veggies. Everything gets covered in a simple mix of herbs that makes a really tasty meal.

It’s a whole meal in one pan, which saves you time and work.

This roasted chicken and vegetables is good by itself. You can also serve it with quinoa or rice to make it more filling.

It’s also great for making meals ahead of time. Make a big batch on Sunday, and you have healthy lunches or dinners ready for the week!

Ingredients for Oven-Roasted Chicken & Veggies

Here’s what you need:

• Chicken: You need about 1.5 pounds of chicken breasts or thighs. These should be the kind without bones or skin. Cut them into pieces about 1 inch big. If you use chicken with bones, you might need to cook it longer.
• Vegetables: I like to use bell peppers (any color!), red onion, broccoli, and carrots. But you can use any veggies you like. Zucchini, sweet potatoes, or Brussels sprouts would also be yummy. You should have about 4 cups of chopped veggies.
• Olive Oil: You need a couple of big spoons of olive oil. This helps everything cook well and stops it from sticking.
• Herbs & Spices: Use a simple mix of Italian seasoning, garlic powder, onion powder, salt, and black pepper. You can also try other herbs you like. Dried thyme or rosemary would taste great! About one small spoon of each is usually good.

Step-by-Step Instructions

1. Preheat & Prep: First, turn your oven on to 400°F (200°C). While it’s getting hot, get a big baking sheet. You can put parchment paper on it to make cleanup even easier, but you don’t have to.
2. Chop Everything Up: Cut your chicken into small pieces, about 1 inch. Do the same with your vegetables. You want all the pieces to be about the same size so they cook evenly.
3. Season the Chicken and Veggies: Put the chicken and vegetables in a big bowl. Pour the olive oil over them. Then, add your Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix everything together until the chicken and veggies are all covered with the seasonings.
4. Spread on the Baking Sheet: Put the seasoned chicken and vegetables on your baking sheet. Make sure they’re in a single layer. Don’t put too much on the pan, or the veggies might get soggy instead of crispy. Use two baking sheets if you need to.
5. Roast to Perfection: Put the baking sheet in the oven. Cook for 25-30 minutes. Keep an eye on it. The chicken should be cooked all the way through (no pink inside!). The vegetables should be soft and a little brown on the edges. You can stir everything halfway through so it cooks evenly.
6. Check for Doneness: To be sure the chicken is cooked, use a meat thermometer. It should read 165°F (74°C). When everything is cooked, take the pan out of the oven.
7. Serve it up: Let your family serve themselves or put in on plates for serving.

Variations & Tips

• Spice it up: Add a little bit of red pepper flakes if you want it to be spicy.
• Change up the veggies: Use any vegetables you like! Asparagus, cauliflower, or green beans would all be good.
• Make-Ahead: You can cut the chicken and veggies ahead of time. Keep them in different containers in the fridge. When you’re ready to cook, just mix them with the oil and seasonings and bake.
• Storage: You can keep leftovers in a container with a lid in the fridge for up to 4 days.
• Reheating: Warm it up in the microwave or in the oven until it’s hot.
• Serving suggestion: Add a big spoon of sour cream.

Key Details for Oven-Roasted Chicken & Veggies

• Prep time: 15 minutes
• Cook time: 25-30 minutes
• Total time: 40-45 minutes
• Servings: 4-6 people
• Equipment you’ll need: Big baking sheet, big bowl, knife, cutting board.

FAQ

Can I use different types of chicken?

Yes! You can use chicken thighs instead of breasts. These should also be without bones and skin. Chicken pieces with bones will also work, but you’ll need to cook them longer. Make sure the inside temperature is 165°F (74°C).

What other vegetables can I use?

You can use lots of different veggies! Try zucchini, yellow squash, sweet potatoes, Brussels sprouts, parsnips, or even small tomatoes. Cut them into pieces about the same size so they cook evenly.

Can I make this recipe ahead of time?

Yes, you can get the ingredients ready early. Chop the chicken and vegetables and keep them in the fridge. When you’re ready to cook, mix them with the oil and seasonings.

How do I know when the chicken is done?

The best way is to use a meat thermometer. Put it in the thickest part of the chicken. It should be 165°F (74°C). If you don’t have a thermometer, make sure the chicken isn’t pink inside. The juices should be clear when you poke it with a fork.

How do I store leftovers?

Keep any leftover chicken and veggies in a container with a lid in the fridge for up to 4 days.

Can I freeze the Roasted Chicken and Veggies?

Yes, you can. Put the cooked chicken and veggies in a freezer bag and keep in the freezer for up to 2 months.