Bake Chicken With Vegetables! The easiest, most delicious meal you will ever make. My favorite recipe is the simplest of all time. I have tried dozens of bake chicken and vegetables recipes, but none of them worked as well as this. So definitely try this one. It’s really just that good, and it can be made in a jiffy!
SHEET PAN BAKED CHICKEN BREAST WITH VEGGIES
This Sheet pan Baked Chicken and Veggies recipe is ideal for a quick and simple dinner recipe to serve the family. They are hassle-free because everything is cooked in one pan and so healthy and good for you.
Our favorite way to cook chicken breast is to roast or bake it in the oven with loads of veggies. You get tender, juicy, and flavorful chicken with each bite. Add more colorful veggies to your diet by incorporating them with your meals. The roasted veggies are tender and so tasty you would wish you baked more! Make this sheet pan chicken and veggies any day of the week and we are certain that everyone will love it. Serve with either spaghetti or rice or enjoy as-is for a light healthy dinner. They are also great for meal prepping if you like to cook and prep ahead. For a healthy carb option, toss in some sweet potato cubes to be baked in with those veggies. What a great way to enjoy a healthy, low-carb meal.
WHY YOU WILL LOVE THIS CHICKEN AND VEGGIES RECIPE
- Light and healthy: No crazy and heavy on the calories ingredients used in making this sheet pan chicken recipe. Perfectly healthy and delcious to every single day if you like.
- Easy and simple: There arent going to be 20 steps to follow. Its truly simple to make this baked chicken and veggies recipe. Hassle-free meal.
- Great for meal prepping: If you meal prep, then this sheet pan chicken breast recipe is for you. No need to convince you futher.
INGREDIENTS YOU WILL NEED FOR THE ROASTED CHICKEN BREAST AND VEGGIES
- Chicken Breast: Use boneless, skinless chicken breasts (about 2 medium-large breasts). If you prefer chicken thigh you may use chicken thighs.
- Seasonings: paprika, garlic powder, dried oregano, onion powder, salt, and pepper.
- Oil: we used olive oil, but you may use any other oil of choice.
- Broccoli: usee fresh broccoli, or you may use frozen.
- Red bell peppers: if you have any of the other colors, you can use them instead.
- Onion: we used red/purple onion. Use any onion of choice
- Minced parsley
HOW TO MAKE THIS CHICKEN SHEET PAN DINNER
Preheat your oven to 400F and line a large baking sheet with parchment paper.
Lay the chicken breast on the prepared pan and rub with the seasonings and half a tablespoon of olive oil.
In a large bowl, combine all the prepped veggies. Drizzle with the remaining tablespoon of oil. Season with salt and pepper and thoroughly toss to coat.
Arrange the vegetables around the chicken in the sheet pan.
Bake for 20-25 minutes, or until the chicken is no longer pink on the inside, and veggies are tender with a slight crunch. Allow the chicken to sit for a few minutes before slicing it.
Garnish with chopped parsley.
FREQUENTLY ASKED QUESTIONS
What temperature should you bake chicken at?
It all depends on what you are baking? The temperature will vary based on what you are using like thighs or breasts, bone-in or boneless. Ideally, chicken is baked anywhere between 350F-450F for a period of at least 20 minutes and up to 45 minutes. The best way to check if the chicken is done and cooked through is to check the internal temperature until it reaches 165F.
How long do I cook Chicken breast at 350F?
A 4-oz piece of chicken baked at 350°F (177˚C) will need 25-30 minutes.
Do you cover chicken breasts when baking?
No. We prefer not to cover the chicken breast as it bakes. You want it to be browned and have that roasted look as opposed to boiled or steamed chicken. Leave it uncovered.
How do you make chicken not taste dry?
Do not overcook it! Simple as that. If you cook the chicken for too long over the recommended time, the heat will remove the moisture from the chicken and thus drying it out.
Oven Baked Chicken And Vegetables Recipe
Ingredients
- 1 (3 to 4 pound) chicken, cut up and skin removed, if desired
- 3 potatoes, peeled and cut into large pieces
- 1 onion, coarsely chopped
- 2 stalks of celery, chopped into 1″ chunks
- 2 cups baby or regular carrots
- 1 cup chicken broth
- salt and pepper to taste
- paprika
Container:9 x 13-inch baking dish, coat with non stick cooking spray
Directions
PREP
15 mins
COOK
1.5 hrs
READY IN
2 hrs
- Preheat oven to 350º F.
- Place all vegetables in prepared baking dish and season to taste. Place cut up chicken parts on top of vegetables and pour broth over the top. Sprinkle chicken with paprika.
- Cover tightly with aluminum foil and bake 1½ hours. Remove foil during the last 3 minutes of baking.
- Serve hot.
Any of your favorite vegetables in any amount will work with this recipe.
ROASTED CHICKEN AND VEGETABLES IN THE OVEN
Sheet pan oven roasted chicken and vegetables make an easy, healthy dinner in just 35 minutes! These roasted boneless chicken thighs and vegetables in the oven are delicious, flavorful, and super simple.
You’re going to love this oven roasted chicken and vegetables recipe! I don’t know about you, but I’m always on the lookout for healthy chicken and vegetable recipes that don’t require a ton of prep or clean-up. And this sheet pan chicken and vegetables in the oven? It’s just that meal. Only 10 minutes to prep, and then the roasted boneless chicken thighs and vegetables just need to bake, which requires no work from you.
Quick and easy chicken dinners are a staple for us, I love how easy it is to cook and turn it into a healthy meal.
Chicken thighs are a blend of light and dark meat with tons of flavor, and if you like them as much as I do, you’ll want to also try out my balsamic chicken thighs, creamy garlic chicken thighs, and crispy oven baked chicken thighs. And pairing them with roasted vegetables? Even better.
HOW TO MAKE CHICKEN AND VEGETABLES IN THE OVEN
This is just about as easy as it gets! Here is how to roast chicken and vegetables in the oven (quickly!):
- Season chicken. Place chicken in a single layer on a prepared baking sheet and brush with olive oil. Sprinkle with Italian seasoning, paprika, garlic powder, salt, and pepper.
- Season vegetables. Combine the vegetables with more oil and seasonings. Toss to coat.
- Combine on the baking sheet. Place the vegetables in a single layer around the chicken.
TIP: Making sure the chicken and vegetables are in a single layer will ensure that they cook evenly and can roast properly, instead of steaming. Don’t place the veggies on top of the chicken or layer them too much.
- Roast chicken and vegetables in the oven. After roasting for some time, flip over the vegetables part way through, so that a different side is touching the pan, and continue roasting until vegetables are golden brown and chicken is cooked through.
TIP: Use a meat thermometer to check that the chicken is done. It’s ready when it reaches 165 degrees. But for extra juicy chicken, you can take it out a couple degrees sooner if you let it rest for 5 minutes afterward, as it will rise a few degrees during this time.
OVEN ROASTED CHICKEN AND VEGETABLES FAQS
CAN YOU ROAST CHICKEN AND VEGETABLES TOGETHER?
As you can see, absolutely! The key is to pair cuts of chicken and types of vegetables that will take a similar amount of time to cook. I did that work for you in this roasted chicken and vegetable recipe. 😉
CAN I USE DIFFERENT VEGETABLES?
Yes, healthy chicken and vegetable recipes like this one are pretty flexible.
However, make sure to consider cooking time. I chose veggies that will be done at the same time as the chicken: broccoli, cauliflower, zucchini, peppers and onions, shown below. But, feel free to choose other low carb vegetables if you like.
TIP: Need some guidance on which vegetables will cook faster or slower? I have some comparison as part of my all-purpose roasted vegetables guide.
CAN YOU USE CHICKEN BREAST?
Yes, you can. The baking time will take less time, though, so your veggies may brown a bit less.
CAN YOU USE BONE-IN CHICKEN THIGHS?
Yes, you can. The baking time will take longer, so cut your veggies into larger pieces to ensure they don’t overcook by the time the chicken thighs are done.
CAN YOU USE A WHOLE CHICKEN?
No, sorry – at least not together with these veggies. The chicken will take too long to roast, so the veggies will be overcooked. If you want to cook a whole chicken, try slow cooker whole chicken instead (I have an oven roasted chicken recipe coming soon), and make separate oven roasted vegetables.
CAN YOU MEAL PREP SHEET PAN CHICKEN AND VEGETABLES?
Yes, healthy baked chicken and vegetables recipes are perfect for meal prep. They reheat well, so it’s a great option to make ahead. (See notes below on prep and storage.)
ROASTED BONELESS CHICKEN THIGHS AND VEGETABLES STORAGE INSTRUCTIONS
CAN YOU MAKE IT AHEAD?
Yes, you can definitely make this dish ahead. It stores and reheats very well.
HOW TO STORE ROASTED CHICKEN THIGHS AND VEGETABLES:
Store them in the refrigerator for 3-5 days.
CAN YOU FREEZE THEM?
Yes, you can also freeze the roasted boneless skinless chicken thighs and vegetables for 2-3 months. However, they are so quick to make, I usually prefer to make them fresh.
HOW TO REHEAT BAKED CHICKEN AND VEGETABLES:
Reheat the chicken and vegetables in a 350 degree F oven, or in the microwave, until heated through.