Roasted Chicken and Vegetables – the iconic sheet pan comfort meal! An incredibly hearty, rustic, flavorful dinner loaded with all the essential healthy ingredients. This is an easy Roast Chicken recipe because it’s made with simple pantry spices which are tossed together to make a restaurant quality dinner.
I am obsessed with Roasted Chicken.
My culinary school teachers will disown me for saying this, but I am pretty sure that this Tray Bake would be my Last Meal.
They will also be able to attest to my obsession with effortless dinners. Because approximately once a week, I search wide and far as required to get my Sheet Pan fix. I have been known to rush home just to throw everything on a pan like a frantic chef which I think produces one the best meals in my kitchen
Let me put that another way. I wait 45 minutes for a tray of chicken that takes 15 minutes to consume and I’m booted out of my seat the minute I finish mopping up the juices. This meal is in hot demand!
Ingredients in Roasted Chicken And Vegetables
This ingredient setup stays familiar and flexible for weeknight cooking.
How to make Roasted Chicken And Vegetables
This method keeps everything steady and simple from start to finish.
1. Heat the oven
Set the oven to 400°F and allow it to fully preheat so roasting starts right away.
2. Prep the vegetables
Add potatoes, bell peppers, and onion to a large bowl. Drizzle with olive oil and toss until coated.
3. Season the vegetables
Sprinkle salt, black pepper, Italian seasoning, paprika, and garlic powder over the vegetables. Toss again for even coverage.
4. Prepare the chicken
Pat the chicken breasts dry. Rub with olive oil, salt, black pepper, and minced garlic on all sides.
5. Arrange the tray
Spread vegetables across a large baking tray. Place chicken breasts on top with space between each piece.
6. Roast evenly
Slide the tray into the oven and roast for about 35 minutes, turning vegetables once halfway through.
7. Check doneness
Look for tender vegetables and chicken that cooks through with clear juices.
8. Rest and finish
Remove from the oven, rest five minutes, then sprinkle parsley on top before serving.
How to serve Roasted Chicken And Vegetables
Roasted Chicken And Vegetables lands on the table ready to go without extras. Serve it straight from the tray for a relaxed dinner feel. The potatoes already handle the hearty side, while peppers and onion add balance.
Leftovers reheat well and keep their texture. They work nicely packed into containers for next day meals and still taste full and satisfying without added sauces.
Recipe Tips
- Cut vegetables evenly so they roast at the same pace.
- Leave space on the tray for better browning.
- Dry the chicken well before seasoning.
- Turn vegetables halfway for even color.
- Let the tray rest before serving.
Roasted Chicken And Vegetables
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes35
minutesIngredients
4 chicken breasts
2 tablespoons olive oil
Salt and black pepper
2½ cups diced potatoes
1 red bell pepper diced
1 orange bell pepper diced
1 green bell pepper diced
1 small onion diced
5 garlic cloves minced
1 tablespoon Italian seasoning
½ teaspoon paprika
½ teaspoon garlic powder
Fresh parsley chopped
Directions
- Heat the oven:
Set the oven to 400°F and allow it to fully preheat so roasting starts right away. - Prep the vegetables:
Add potatoes, bell peppers, and onion to a large bowl. Drizzle with olive oil and toss until coated. - Season the vegetables:
Sprinkle salt, black pepper, Italian seasoning, paprika, and garlic powder over the vegetables. Toss again for even coverage. - Prepare the chicken:
Pat the chicken breasts dry. Rub with olive oil, salt, black pepper, and minced garlic on all sides. - Arrange the tray:
Spread vegetables across a large baking tray. Place chicken breasts on top with space between each piece. - Roast evenly:
Slide the tray into the oven and roast for about 35 minutes, turning vegetables once halfway through. - Check doneness:
Look for tender vegetables and chicken that cooks through with clear juices. - Rest and finish:
Remove from the oven, rest five minutes, then sprinkle parsley on top before serving.
