Roasted chicken breast and vegetables is a complete, one-pan dinner that goes from fridge to table in 35 minutes. Four boneless chicken breasts and a full tray of colorful bell peppers, potatoes, and onion roast together at high heat, coming out juicy inside and golden outside. It is naturally gluten-free, low in fat, and built for meal prep. No extra pots. No complicated technique.
Why I Love this Chicken Breast and Vegetables
I have been making sheet pan dinners for over ten years, and this one has stayed in our weekly rotation longer than almost anything else on my site. There is something deeply satisfying about putting one pan in the oven and walking away knowing dinner is handled.
Pierre, my husband, always says it smells incredible coming out of the oven, and Thomas has been known to pick the extra potatoes straight off the pan before I can plate anything.
This recipe is also one of my most reliable meal prep dinners. I will often double the batch on a Sunday and divide it into containers for the week. The chicken reheats without drying out, which is not always the case with chicken breast. The key, after making this many times, is the oven temperature and not a single minute of overcooking. If you love easy one-pan dinners like this, my Sheet Pan Chicken Thighs with Vegetables and Meal Prep Chicken and Vegetables use a similar method with different flavor profiles.
Gather the Ingredients
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Chicken breasts: I always use skinless, boneless chicken breast here, and I look for ones that are as similar in size as possible. This matters more than most people realize. If one breast is significantly thicker than another, the thin one will dry out before the thick one is cooked through. I aim for breasts that are about 6 to 8 ounces each. If yours are very large, I will pound them lightly to even them out.
Pro Tip: Pat the chicken completely dry with paper towels before seasoning. Moisture on the surface creates steam in the oven, which prevents the outside from developing that golden, slightly crisp exterior. This single step makes a noticeable difference in the final texture.
Italian seasoning: This is the base of the Mediterranean flavor profile. It brings together dried oregano, basil, and thyme in one blend, which coats the chicken evenly without any single herb overpowering the others. I have tested this recipe with fresh herbs too. They are lovely, but they can burn at 425F before the chicken finishes cooking. Dried is more reliable and more consistent every time.
Paprika: The paprika does two jobs. It adds a warm, slightly smoky depth to the flavor, and it gives the chicken that appealing deep-orange color that makes this dish look as good as it tastes. I use sweet paprika. Smoked paprika works as well and adds a more pronounced smokiness if you prefer that direction.
Garlic cloves: I keep five whole garlic cloves in the pan with the vegetables. They roast soft and sweet alongside everything else, and I always serve them mashed alongside the chicken for whoever wants them. I have also tested this with garlic powder and onion powder only, which work well as a weeknight shortcut, but the whole roasted cloves add a sweetness you simply do not get from the dried version.
Potatoes: I use big diced potatoes here, cut into roughly one-inch cubes. They need the most time to cook of everything on the pan, so consistent sizing is important. Too large and they will still be firm when the chicken is done. Too small and they will turn mushy before the chicken finishes. One-inch cubes is the sweet spot I have settled on after testing this many times.
Pro Tip: You can swap the potatoes for sweet potatoes, carrots, broccoli, or zucchini, or add them alongside. Sweet potatoes roast in the same amount of time as regular potatoes at 425F, so no adjustment needed. Just keep them at 1-inch pieces. Carrots are denser, so cut them a little smaller, about half an inch, and they will finish at the same time as everything else. Broccoli and zucchini are the exceptions. Both cook much faster than root vegetables, so add them to the pan halfway through roasting, around the 12-minute mark, rather than at the start. That way they come out tender with slightly crisp edges instead of soft and overcooked.
Bell peppers (red, orange, and green): Using three colors is not just visual. Red and orange peppers are sweeter and softer when roasted. Green peppers hold their shape a bit better and add a slight bitterness that balances the sweetness of the others. Together they create a mix of textures and flavors that makes this feel distinctly Mediterranean rather than plain. I have tested this with just one color and it works, but the combination is worth it.
How to Make This Roasted Chicken Breast and Vegetables
Preheat your oven to 425F. Line a large sheet pan with parchment paper or aluminum foil.
1. Season the chicken. In a medium bowl, combine the chicken breasts with olive oil (you can also use cooking spray here), Italian seasoning, paprika, garlic powder, salt, and black pepper. Use your hands or a spatula to make sure every surface is coated. Do not skip the underside of each breast. The chicken sits on top of the vegetables while it cooks, and an uncoated bottom means uneven seasoning all the way through.
2. Prep and season the vegetables. Add the diced potatoes, bell peppers and onion (bite-size pieces), and whole garlic cloves directly onto the prepared sheet pan. Drizzle with olive oil, season with salt and black pepper, and toss everything to coat. Then spread the vegetables out into a single, even layer. This step is more important than it sounds. If the vegetables are piled on top of each other, they will steam rather than roast, and you will end up with soft, pale veggies instead of the lightly caramelized, tender ones you want.
3. Place the chicken on top. Lay the seasoned chicken breasts on top of the vegetables, spaced apart from each other. Give each breast some room. If they are touching, the edges will steam rather than roast and you will lose that golden exterior.
4. Roast at 425F for 20 to 25 minutes. High heat is what gives both the chicken and the vegetables that golden exterior while keeping the inside tender and juicy. Do not lower the temperature to buy yourself more time. A lower oven results in steamed, pale chicken and limp vegetables. The chicken is done when it reaches an internal temperature of 165F at the thickest part. I always check with an instant-read thermometer. It is the only reliable way to know it is cooked through without cutting into it and losing the juices.
5. Rest before slicing. Once the chicken comes out of the oven, let it rest for 3 to 5 minutes before slicing. This allows the juices to redistribute through the meat. If you cut it immediately, those juices run straight out onto the board and the chicken ends up drier than it should be. Three minutes is all it takes.
Olivia’s Recipe Tips
Pat the chicken dry before seasoning. Any moisture sitting on the surface of the chicken will turn to steam in the oven and stop the outside from developing color and texture. A quick pat with paper towels takes five seconds and makes a real difference in the final result.
Size your potatoes and peppers differently on purpose. Potatoes take longer to cook than bell peppers. If you cut your potatoes into one-inch cubes and your peppers into slightly larger pieces, everything finishes at the same time. After testing this many times, I have found this simple sizing adjustment solves the timing problem without any extra steps.
Broil for the last two minutes for more color. Once the chicken hits 165F, I will sometimes switch the oven to broil for two minutes to get a deeper golden color on the chicken and a little char on the pepper edges. Watch it closely. It moves from golden to burnt very quickly under a broiler.
Roasted Chicken Breast and Vegetables
Video
Ingredients
For the chicken breast
- 4 free range organic chicken breasts
- 1/2 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 tsp garlic powder
- salt and ground black pepper
For the veggies
- 2 1/2 cups big diced potatoes
- 1 medium red bell pepper diced
- 1 medium orange bell pepper diced
- 1 medium green bell pepper diced
- 1 small onion diced
- 5 garlic cloves
- 1 tbsp olive oil
- Salt and black pepper
- Fresh parsley for garnish chopped
Instructions
- Preheat the oven to 425˚F. Line a large baking/sheet pan with parchment paper or aluminum foil.
- In a medium bowl add the chicken breast, 1/2 tbsp olive oil, Italian seasoning, paprika, garlic powder, salt and black pepper. Mix well to evenly coat the chicken. Set aside.
- Place all the veggies, add 1 tbsp of olive oil, salt and black pepper in the prepered baking sheet. Mix well to evenly coat.
- Next, place the chicken breasts on top of the veggies on the baking. Bake for 20-25 minutes. If desired, sprinkle freshly parley over the veggies and chicken. Enjoy!
Meal-Prepping
- Place an even amount of chicken and vegetables into 4 different medium glass containers. Cover with the lid and place in the fridge for up to 4 days. Heat in the microwave for about 1.5 or 2 minutes. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We’d love to see your recreation.
OMG! This is my new go to meal! It was so good when I made it for the first time this past Saturday, it inspired my family to begin “Mediterranean Mondays.” Added benefit? Prep and clean-up is a breeze!
When did you add the paprika? It’s not listed in the instructions?
I will adjust the recipe to clear further confusion. Thanks for pointing it out!
I did not see the nutrition information for the Mediterranean chicken recipe. Or did I miss it?
Soon it will be added. Thanks for asking 😉
I use a lot of turmeric in my cooking because of the health benefits
Would adding it to this dish be okay
Yes totally. It’ll test even better 😉
Does the chicken or veggies need to be flipped at any point?
You can flip hold way if you prefer.
The recipe was constantly being interrupted because of ads making it almost impossible to read. I missed adding a few ingredients because of it. If it happens again, I won’t use the site anymore.
Same! I hate when bloggers have extra long stories for a recipe. Let alone a million ads that make it hard to read the recipe. Can’t a blog just tell me the ingredients and the temps… if you wanna tell a story, do it in 2 sentences lol. We just want the food
I’m sorry you feel this way. I hope you understand that I’m only able to provide free content/recipes on this site because of the ads. But I’ll talk to my ad network to see what we can do to give you a better experience on my site. Thanks.
Tried this recipe today and it was a super hit. The chicken was moist and tender, and pouring just a bit of the juices in the pan over the chicken made such a big difference. The fact that it’s a one-pan-all-in-one-bake is simply awesome. Thank you for sharing this.
Happy to hear that. Thanks for stopping by.
Great recipe thanks and you can please
Some of the people some of the time but can’t please all of the people all
Of the time . Keep on doing what ur doing thanks and ignore the complainers geez free
Recipe and people are complaining about
Pop up adds like u controls that🤦🏻♂️
Thank you so much for your kind words! It means the world to me 😉
Would you brine the chicken first in this recipe before baking?
You can definitely do that if you prefer!
Hi Olivia, in this posting of “One Sheet Roasted Chicken and Vegetables” you have pictured “Bake Chicken Thighs with Veggies”, but it doesn’t come up, instead I get a video of “Easy Honey Garlic Chicken”. I’d like it if I could get the “Baked Chicken Thighs with Veggies” as posted, thank you.
I had to roast the veggies a LOT longer. I used carrots and small red potatoes both cut up.
The baking or roasting time will depend on the power of the oven.
That’s not true Olivia (The power of the oven) if the oven is set at the temperature you gave then this dish should be cooked. I had the same problems with some vegetables cooked and some raw and even the chicken was raw. I have cooked thousands of meals in my oven. I think you should always check the chicken with a temp probe for your viewers. If the chicken is cooked but the rest of the dish is still a little too crunchy and undercooked then take out the chicken and wrap in foil to keep warm. Also to stop the onions and peppers getting burnt black then cover the dish with some foil so they can steam a little and get softer without burning. You did not show the finished products Olivia is this because you had the same experience of burnt and undercooked vegetables and chicken? This dish can be lovely and tasty if the instructions clearly state that you have to use your judgment and make some changes to allow even cooking of all the ingredients. The instructions are not helpful Olivia, it is not simple put in the oven and cook for 25 minutes. I hope this comment has helped in some way – it can be a lovely dish for all in cooking when you know you have to check and make adjustments.
Thank you for your feedback! As you can see from the photos of the finished dish, my veggies didn’t burn. I always remove the chicken if it’s cooked and the veggies aren’t, but in this case, everything cooked at the same time. To ensure this recipe works for everyone, I’ll retest it with my team and update the instructions if necessary. I appreciate your insights!
Delicious and easy prep-served with carrot, cranberry sauce and dinner rolls
Awesome!
Definitely enjoyed this easy meal on a busty week day
So glad to hear this 😉
*** EXCELLENT!!! *** I made this for the first time tonight. We didn’t have regular potatoes, so I used sweet potatoes instead. Also used chicken breasts instead of the chicken tenders. I just made sure to flatten them a little, so they were the same size. The chicken was SO tender and juicy, AND tasty!!! This dish turned out amazing. I can’t wait to make it again (very soon). I plan on sharing this recipe with my six sisters and my nieces and nephews. LOVE!!!
That is awesome. Happy you liked it.
What is the rule about covering the sheet pan (with everything inside) when putting in the oven?
Some recipes say it should be covered while it is cooking and some don’t, so I am trying to understand this.
Thanks
Covering the sheet pan in the oven varies by recipe. It’s about retaining moisture and even cooking. Some need covering to avoid drying out, while others benefit from browning. Follow the recipe instructions for best results!
Great thanks. Everyone enjoyed it.
Amazing! So happy to hear that!