By Tiffany Williams –
Some of the best meals are also the simplest. When life gets busy, you don’t need a long list of ingredients or hours in the kitchen to prepare a delicious dinner. An easy baked chicken and vegetable meal delivers plenty of flavor, requires minimal cleanup, and can be customized with whatever vegetables you already have in your refrigerator.
Everything cooks together on one sheet pan, making this recipe perfect for busy weeknights, meal prep, or anyone looking for a healthy homemade dinner without a lot of fuss.
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
For the Vegetables
- 2 cups broccoli florets
- 2 carrots, sliced
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 small red onion, cut into wedges
- 2 tablespoons olive oil
- Salt and black pepper
- ½ teaspoon garlic powder
Optional Garnishes
- Fresh parsley, chopped
- Grated Parmesan cheese
- Lemon wedges
Directions
Preheat your oven to 400 degrees.
Line a large sheet pan or baking tray with parchment paper or lightly coat it with cooking spray.
Pat the chicken dry with paper towels. Rub both sides with olive oil, then season with the garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper.
Place the prepared chicken on one side of the baking sheet.
In a large bowl, toss the broccoli, carrots, zucchini, bell pepper, and onion with olive oil, garlic powder, salt, and pepper until evenly coated. Spread the vegetables around the chicken in a single layer.
Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165 degrees and the vegetables are tender with lightly browned edges. If you prefer crispier vegetables, switch the oven to broil for the final two to three minutes while watching carefully to prevent burning.
Remove from the oven and allow the chicken to rest for five minutes before serving. Garnish with fresh parsley, grated Parmesan cheese, or a squeeze of fresh lemon juice if desired.
Easy Variations
This recipe works well with almost any vegetables you have available, including:
- Brussels sprouts
- Green beans
- Cauliflower
- Sweet potatoes
- Baby potatoes
- Asparagus
- Mushrooms
- Cherry tomatoes
You can also change the flavor profile by using Cajun seasoning, lemon pepper, taco seasoning, barbecue seasoning, or your favorite herb blend instead of the Italian seasoning.
Cooking With Tiffany Tip
Cut your vegetables into similar-sized pieces so they cook evenly. If you’re using denser vegetables like potatoes or carrots, slice them a little smaller than softer vegetables like zucchini or peppers. This helps everything finish cooking at the same time while keeping the chicken juicy and the vegetables perfectly roasted.
Final Thoughts
Easy Baked Chicken and Veggies proves that homemade meals don’t have to be complicated to be delicious. With one pan, simple ingredients, and about 30 minutes in the oven, you’ll have a balanced meal that’s packed with lean protein, colorful vegetables, and plenty of flavor.
It’s a recipe that’s easy enough for a busy weeknight, healthy enough for meal prep, and versatile enough to make again and again using whatever fresh vegetables you have on hand.
When dinner is simple, cleanup is quick, and the food is satisfying, it’s a recipe worth keeping in your regular rotation.