Oven Roasted Chicken and Veggies is a one pan meal that is full of flavor! It’s loaded with crispy veggies and seasoned chicken that’s not only healthy but delicious!
I’m sure you’re either sick of reading about our “Hawaii Diet” or intrigued to know what we’ve been eating to get in swimsuit shape, so I thought I’d share one of our tried and true healthy and delicious meals we’ve been enjoying lately!
First up is this AMAZING Oven Roasted Chicken and Veggies meal. I can’t say enough good things about this meal-in-one. I love it for lots of reasons. Most importantly it tastes SO good.
This is loaded with all my favorite veggies. Broccoli, bell pepper, zucchini, tomatoes and red onion. Pieces of seasoned chicken are mixed in for some added protein. Yum! The hardest part about this dish is chopping up the veggies (if that’s considered hard) lol Other than that there is really nothing to it. 🙂
Let me just say that the oven temperature is correct. The high heat is what helps everything get really roasted with the char spots on them, and makes it cook really fast.You can always adjust the seasonings to your liking but the way I have the recipe here is exactly how I do it. This easy 30-minute one pan meal has become one of our most favorites!
Oven Roasted Chicken and Veggies
- 2 large boneless skinless chicken breasts (about 1/2 pound)
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- ½ small red onion
- 1 medium zucchini
- 1 cup broccoli florets
- ½ cup grape tomatoes sliced in half
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
- 2 teaspoons Mrs. Dash Original Blend seasoning
- Preheat oven to 475° F. Spray a large baking sheet with cooking spray.
- Chop all the veggies into large (around one inch) pieces. On a separate plate or cutting board chop all the chicken in large cubes.
- Place the chicken and veggies on the prepared baking sheet. Add the olive oil, salt, pepper, Italian seasoning and Mrs. Dash seasoning. Toss to combine.
- Bake for 20 to 25 minutes or until the veggies are charred and chicken is cooked through. Internal chicken temperature should be at least 165 degrees F.
- Serve immediately and enjoy!
29 thoughts on “Oven Roasted Chicken and Veggies”
Looks delicious! Simple yet filling. Will try this week!
I made this today for lunch. Very delicious and satisfying! Thanks for another great recipe.
Try this combo too–my family love it!
2 sweet potatoes
1 red onion
6 red potatoes
4 garlic cloves
Salt and pepper
Herbes de Provence
Wash and chop all veggies to same size chunks. In bowl mix veggies olive oil salt and pepper and herbes de Provence. Divide between 2 sheet trays bake at 425 for about 40-45 minutes or until soft. Yum!
This sounds good too!! Do you put chicken in this variation? Wondering if the cook time and temperature works if not
Cooking it right now! I added pineapple to it. The smell in the house is fantastic!! Will be serving on tortillas.
I CANNOT WAIT TO EAT!!
Yum! I love the addition of pineapple! Will definitely try 🙂
How many calories and nutritional info
I don’t post the calories or nutritional value of my recipes. But I know Google has calorie calculators you can find online. You can just enter the ingredients and it will calculate it for you. 🙂
I LOVE one pot/pan meals, especially in the oven! Can’t wait to try this.
I also checked out your other recipes and discovered Crock Pot Chicken Fajitas.
Yummly has the nutrition listed for this recipe on it’s site. It’s at the bottom of the page. 180 Calories; 9g fat; 11g carbs (5g are sugar). I reduce the fat by not using the Olive Oil and lightly spraying with PAM and a little McButter. I have a 3g fat limit and I’m diabetic; so gotta watch it. Hope this helps. Blowing Wishes for a Wonderful Day Your Way.
Love your recipes. Wish you also would give the potassium/phosphate content for those of us who are not only diabetic but have kidney disease. It is such a hassle to try and complete the info. that I sometimes just don’t use the recipe
OMG…Absolutely amazing! Who knew chicken and veggies could taste so good. Even the hubby likes it and is requesting it for lunch!
This dish looks so delicious and I can’t wait to enjoy it for dinner tonight.
Cannot wait to try! One question, how do you think it is warmed back up? I’m trying to meal plan and not sure how the veggies will be. Thanks!
Having a party for 50. Can this be made for a large group? Can it be made ahead of time and reheated to serve later?
Can I use large foil containers to bake this? Or should I use cookie sheets? Do the ingredients need to all be flat on the bottom of the cooking pan?
I added some garlic powder as well. Very easy and yummy!
How many is this meant to serve. Trying to figure out nutrition. 🙂
Serena, I would say it would serve 4 🙂
This is so good. i make it often!!
Please add the nutritional value for the recipes. It’s helpful for people like me that log every calorie, fat, carb, protein, etc. Please
I always love chichen bake foods it’s so good for you that’s all I eat and lose wait and ilook so good. Thank you.
That looks like a great and delicious dinner recipe!
Made this for dinner tonight and followed the recipe exactly and it was delicious. It was so easy to make and I will be making it again. I even took our friend over some and she called and said how delicious it was. I appreciate you sharing all your recipes with us.
Absolutely delicious possibly a new weekly dish. Who knew dieting can be this delicious
I tried this last night…so yummy! I used more onion & omitted the tomatoes. Also put a tablespoon of balsamic vinegar with the olive oil. Added some really nice flavor. Will definitely make this again!
Do you use both the Italian Seasoning and Mrs. Dash seasoning? The directions only mention the Italian. I made it with both and it was delicious.
Yes you definitely use both. I’ll fix that in the recipe card. Thank you for letting me know and so glad you enjoyed it! 🙂