Easy Roasted Chicken and Vegetables Recipe
This one-pan roasted chicken and vegetables dinner is a win-win. It is easy to prepare and it is packed with flavor. Perfect meal for busy weeknights!
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Servings: 6
Calories: 659kcal
Ingredients
- 10 baby red potatoes quartered
- 1 1/2 lbs Brussels sprouts halved lengthwise
- 4 large carrots quartered lengthwise and cut into 2-inch chunks
- 1 yellow onion cut into chunks
- 4 cloves garlic minced
- 1/4 cup Italian parsley plus 2 Tbsp, chopped (divided)
- 1/2 cup olive oil divided
- Salt and pepper to taste
- 4 chicken breasts boneless, skinless, each cut into four equal pieces
Instructions
- Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with aluminum foil. In layers, add the potatoes, Brussels sprouts, carrots, onion, garlic and 1/4 cup parsley. Drizzle 1/4 cup olive oil evenly over everything. Season with salt and pepper.
- Top with chicken pieces, distributing as evenly as possible. Season chicken with salt, pepper, olive oil and 2 Tbsp parsley.
- Bake in preheated oven for 40 minutes and serve immediately!
Notes
- Be sure to use a pan large enough so that you can really spread the veggies out. If they become too stacked, they will not cook evenly.
- Feel free to experiment with herbs for seasoning! I love the basic olive oil, salt & pepper and parsley combo, but adding others would be great, as well.
- The most accurate way to determine if chicken is done cooking is by using a Thermapen. (<—-affiliate link) Insert the thermometer into the center and look for a reading of 165 degrees F.
Nutrition
Calories: 659kcal | Carbohydrates: 74g | Protein: 43g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 96mg | Sodium: 303mg | Potassium: 2816mg | Fiber: 12g | Sugar: 10g | Vitamin A: 9155IU | Vitamin C: 137mg | Calcium: 118mg | Iron: 5mg
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