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–+ servings
Sheet pan chicken with vegetables in a baking sheet with a spoon beside it.
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One Sheet Roasted Chicken and Vegetables

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!
Course Main Course
Cuisine Mediterranean
Keyword dinner, gluten-free, lunch, one-pan, paleo, Special Diet
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 219kcal
Author Olivia Ribas

Ingredients

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
US Customary - Metric

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.
    overhead view of vegetables on a baking sheet
  • Next, place the chicken breasts on top of the veggies on the baking.
    overhead view of vegetables and chicken breast on a baking sheet
  • 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!

Video

Notes

  • Make sure to use chicken breasts that are similar in size so they cook evenly.
  • Feel free to swap the vegetables for another root vegetable! See the blog post for a full list of swaps.
  • Add a pinch of cayenne pepper to the chicken or vegetables for some extra heat.
  • To store: Store the chicken and vegetables in the fridge for up to 3 days.
  • To reheat: Reheat in the microwave until heated through.
  • To freeze: Freeze the chicken and vegetables in a freezer-safe bag or container for up to 3 months.

Nutrition

Serving: 1/4 | Calories: 219kcal | Carbohydrates: 12g | Protein: 27g | Fat: 7g | Cholesterol: 80mg | Sodium: 414mg | Potassium: 444mg | Fiber: 4g | Sugar: 5g