Ingredients
Chicken
- 4 boneless, skinless chicken breasts or thighs
Vegetables
- 2 cups baby potatoes, halved
- 1 cup carrots, sliced
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, cut into wedges
Seasoning and Oil
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish
- Fresh parsley or thyme, for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Toss Vegetables: Place the baby potatoes, carrots, red bell pepper, zucchini, and red onion on the baking sheet. Toss them with 2 tablespoons of olive oil, half of the garlic powder, paprika, Italian seasoning, salt, and black pepper to evenly coat.
- Roast Vegetables: Roast the vegetables in the preheated oven for about 15 minutes to start softening them.
- Season Chicken: While vegetables roast, rub the chicken breasts or thighs with the remaining 1 tablespoon olive oil and the rest of the seasoning mixture (garlic powder, paprika, Italian seasoning, salt, and pepper).
- Add Chicken to Pan: Remove the baking sheet from the oven. Push the roasted vegetables to the sides to create space in the center. Place the seasoned chicken pieces in the center of the pan.
- Roast Everything: Return the pan to the oven and roast for an additional 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- Optional Broil: For extra color and slight crispiness, broil the pan for 2 to 3 minutes at the end of cooking.
- Garnish and Serve: Sprinkle fresh parsley or thyme on top before serving. Serve the chicken and roasted vegetables warm.
Notes
- Using chicken thighs keeps the meat juicier, but chicken breasts are fine if preferred.
- Cut vegetables evenly to ensure uniform roasting and cooking times.
- Feel free to swap veggies depending on the season, such as broccoli, green beans, or Brussels sprouts.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
