Description
This One-Pan Chicken & Veggies recipe is a simple and delicious dinner option that combines tender baked chicken breasts with vibrant roasted vegetables. Ready in just 40 minutes, it’s perfect for a healthy weeknight meal that requires minimal cleanup and maximum flavor.
Ingredients
Scale
Protein
- 4 chicken breasts
Vegetables
- 2 cups broccoli florets
- 1 cup bell peppers, sliced
- 1 cup carrots, sliced
Seasonings & Oil
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the chicken and roasting the vegetables evenly.
- Arrange Chicken: Place the chicken breasts evenly spaced on a large baking sheet, giving each piece enough room for air circulation and thorough cooking.
- Add Vegetables: Surround the chicken with the broccoli florets, sliced bell peppers, and sliced carrots to allow them to roast alongside the chicken, absorbing delicious flavors.
- Drizzle Olive Oil: Pour the olive oil evenly over both the chicken and vegetables to keep them moist and help with roasting and flavor development.
- Season: Sprinkle garlic powder, onion powder, salt, and pepper evenly over the chicken and vegetables to add a rich, savory taste.
- Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F / 75°C) and the vegetables are tender and slightly caramelized.
- Rest and Serve: Remove the pan from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute before serving your flavorful one-pan meal.
Notes
- For even cooking, cut vegetables to similar sizes.
- You can substitute chicken breasts with thighs for a juicier option.
- Adjust seasoning according to your taste preference.
- Internal temperature for cooked chicken should reach 165°F (75°C).
- Use parchment paper on the baking sheet for easier cleanup.
