Oven Roasted Chicken and Vegetables

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There’s absolutely nothing better than a quick, 30-minute, one-pan meal for busy nights,  like my Oven Roasted Chicken and Vegetables. I promise you this will be one of your favorites: the chicken turns out tender and juicy and the veggies crisp-tender and delicious. The tomatoes and bell peppers become jammy and creamy, making the dish come together beautifully. This is the ultimate meal-prep recipe.

Ingredients for Oven Roasted Chicken and Vegetables

• Skinless, boneless chicken breasts
• Grape tomatoes
• Red onion
• Red, yellow, and green bell peppers
• Zucchini
• Broccoli florets
• Olive oil
• Basil
• Oregano
• Garlic powder
• Onion powder
• Dried thyme
• Salt
• Pepper

How to Make Oven-Roasted Chicken and Veggies

1. Spray a baking sheet with cooking spray and preheat the oven to 475 F.
2. Cut the veggies and the chicken breasts into 1-inch pieces and cubes. Place them on the baking sheet
3. Drizzle the olive oil over the chicken and veggies.
4. Sprinkle the herbs, spices, salt, and pepper over the chicken and veggies, and toss to combine.
5. Bake for 20 minutes until the chicken is cooked through, then turn on the broiler and broil for about 3-5 minutes until the veggies and chicken are a little charred. Keep an eye on them because they might burn easily. Serve with freshly steamed rice.

Can I Use Other Veggies?

You can use your favorite veggies! In fact, this is a great recipe for a fridge haul. Use any veggie you have on hand. If you’re adding potatoes or any other tubers, you might want to cook them for a few minutes before adding the rest of the ingredients.

How to Store Oven-Roasted Chicken and Vegetables

Honestly, I doubt you’ll have any leftovers, but since this dish is perfect for meal-prep, you might! Let the chicken and veggies come to room temperature, then place in an airtight container and refrigerate for up to 4 days.

Can I Freeze Oven-Roasted Chicken and Vegetables?

Yes, you can, but keep in mind that when thawed, veggies might not have the same texture. The more raw the veggies, the better chance they have of having the same texture, so might consider using two baking sheets and baking the chicken until fully cooked, while baking the veggies until still a little crisp. Let them come to room temperature and freeze them in an airtight container for up to 3 months.

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