There’s something timeless about a simple dinner that brings everyone to the table with zero fuss. This Baked Chicken and Vegetables recipe is the ultimate weeknight savior: juicy chicken, caramelized vegetables, and bold seasoning—all made on one sheet pan. It’s a healthy, versatile, and family-approved meal that feels like comfort food but fits seamlessly into a balanced lifestyle.
Whether you’re meal prepping for the week or feeding a hungry family, this recipe delivers on every front: quick prep, minimal cleanup, and reliable flavor every single time.
⭐ Why You’ll Love This Recipe
- One-Pan Wonder – Less mess, fewer dishes, maximum flavor.
- Healthy & Balanced – Lean protein, colorful vegetables, heart-healthy olive oil.
- Customizable – Swap veggies based on the season or your pantry.
- Meal Prep Friendly – Makes 4 servings that reheat beautifully.
- Foolproof – With the right oven temperature and timing, you’ll never end up with dry chicken again.
🥘 Ingredients You’ll Need
Here’s the base recipe for 4 servings, with flexibility to customize:
For the Chicken
- 4 boneless, skinless chicken breasts (1.5–2 lbs total) – uniform thickness preferred.
- 2 Tbsp olive oil (or avocado oil for higher-heat roasting).
- 1 tsp paprika (smoked or sweet).
- 1 tsp garlic powder.
- ½ tsp onion powder.
- 1 tsp salt (kosher or sea salt).
- ½ tsp black pepper, freshly ground.
- 1 ½ tsp dried herbs (oregano, thyme, rosemary, or Italian seasoning).
For the Vegetables
- 4 cups broccoli florets.
- 2–3 carrots, sliced ½-inch thick.
- 2 bell peppers (red, yellow, or orange), cut into 1-inch pieces.
- 1 medium red onion, cut into wedges.
- 1 lb small potatoes, cut into 1-inch cubes (Yukon Gold or red potatoes work best).
- 3 Tbsp olive oil.
- ½ tsp salt + ¼ tsp black pepper, for seasoning.
Optional Additions & Variations
- Lemon wedges (to serve).
- Cherry tomatoes (add in last 10 minutes).
- Zucchini or squash (add halfway through baking).
- Fresh parsley, basil, or dill (garnish).
- Parmesan or feta cheese (finish with a sprinkle before serving).
🔪 Step-by-Step Instructions
- Preheat Oven – 400°F (200°C). Line a large rimmed sheet pan with parchment paper.
- Prepare Vegetables – Wash, pat dry, and cut vegetables into uniform pieces. Toss with olive oil, salt, and pepper. Spread evenly on the pan (don’t overcrowd).
- Season Chicken – Pat dry with paper towels. Coat with olive oil, then rub with the spice blend.
- Arrange on Pan – Nestle chicken breasts among vegetables, leaving space between for airflow.
- Bake – 25–35 minutes, until chicken reaches 165°F (74°C) internal temperature and veggies are tender with golden edges.
- Rest Chicken – Remove from oven and let chicken rest for 5–10 minutes under foil.
- Serve – Slice chicken, drizzle with lemon juice, garnish with fresh herbs, and enjoy with the roasted vegetables.
🧑🍳 Pro Tips for Perfect Results
- Dry Chicken Before Seasoning – Ensures golden sear and avoids steaming.
- Cut Vegetables Evenly – Helps them cook at the same rate.
- Don’t Overcrowd the Pan – Use two sheet pans if necessary for proper roasting.
- Use a Meat Thermometer – For juicy chicken, remove at 165°F (74°C).
- Add Veggies in Stages – Quick-cooking vegetables (zucchini, asparagus) should be added midway.
🥗 Serving Suggestions
- With Grains – Serve over quinoa, brown rice, or couscous.
- Mediterranean Style – Add olives, feta, and a drizzle of tzatziki.
- Mexican Style – Season with cumin & chili powder, finish with lime and cilantro.
- Low-Carb Option – Swap potatoes with cauliflower or serve over zucchini noodles.
- Meal Prep Bowls – Portion chicken and veggies into airtight containers with a grain for 4 balanced lunches.
📊 Nutrition Facts (Estimated per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 42 g |
| Carbohydrates | 34 g |
| Fiber | 6 g |
| Fat | 18 g |
| Sodium | 650 mg |
💡 Nutrition values vary based on vegetables used and exact portion sizes.
🥦 Substitution & Variation Guide
| Ingredient | Swap Options |
|---|---|
| Chicken Breast | Chicken thighs, turkey tenderloin, salmon, tofu |
| Potatoes | Sweet potatoes, butternut squash, cauliflower |
| Olive Oil | Avocado oil, grapeseed oil, ghee |
| Herbs | Fresh thyme, basil, cilantro |
| Broccoli | Cauliflower, Brussels sprouts, green beans |
❄️ Storage & Meal Prep Tips
- Refrigerate – Store in an airtight container for up to 4 days.
- Freeze – Freeze chicken and vegetables separately for best texture, up to 3 months.
- Reheat – Warm in oven at 350°F (175°C) for 10–15 minutes, or microwave for quick meals.
❓ FAQ
Q: Can I use frozen vegetables?
Yes—but thaw and pat dry first to prevent sogginess.
Q: Can I marinate the chicken overnight?
Absolutely. Marinating in olive oil, lemon, and herbs deepens flavor.
Q: What’s the best pan to use?
A rimmed baking sheet ensures juices don’t spill. Cast iron skillets also work for smaller portions.
Q: Is this recipe healthy?
Yes—lean protein, fiber-rich vegetables, and heart-healthy olive oil make it nutrient-dense and balanced.
📌 Final Thoughts
This Baked Chicken and Vegetables recipe proves that healthy eating doesn’t need to be complicated. With one pan, a handful of ingredients, and less than an hour, you can serve a meal that’s comforting, nourishing, and endlessly versatile. Perfect for busy weeknights, meal prepping, or family dinners, it’s a recipe worth keeping on repeat.