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+ servings

One Sheet Roasted Chicken and Vegetables

Yield: 4 people
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
This roasted chicken recipe is simple and filling, perfect for lunch or dinner tonight. You can make this easy recipe in just a few simple steps!
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4.5 from 4 votes


For the chicken breast

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


  1. Preheat the oven to 425˚F.

  2. Line a large baking/sheet pan with parchment paper or aluminum foil.
  3. 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.

  4. Place all the veggies, add 1 tbsp of olive oil, salt and black pepper in the prepered baking sheet. Mix well to evenly coat.

  5. Next, place the chicken breasts on top of the veggies on the baking.

  6. Bake for 20-25 minutes.
  7. If desired, sprinkle freshly parley over the veggies and chicken. Enjoy!


  1. 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!

Course: Main Course
Cuisine: Mediterranean
Keyword: dinner, gluten-free, lunch, one-pan, paleo, Special Diet

Nutrition Information

Amount per serving (1/4) — Calories: 219, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 80mg, Sodium: 414mg, Potassium: 444mg, Carbohydrates: 12g, Fiber: 4g, Sugar: 5g, Protein: 27g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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