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The Best And Easy Healthy Oven Roasted Chicken With Veggies Home Made Recipe

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The best, healthy, quick and easy oven roasted chicken and vegetables recipe, homemade with simple ingredients in sheet pan/ one pan in 30 minutes. Loaded with Italian flavors!

This meal packs flavor while minimizing work. All you have to do is chop, season, and bake, and you have a flavorful, full meal ready in no time. Since it is so quick and easy, this recipe is a standard go-to in our home.

The the variety of roasted vegetables means each bite brings a new flavor, and the chicken adds a healthy protein to round out the meal. You can even pack it for an easy lunch at work the next day.

I should let you know that it’s here to be next week’s easy dinner too. The thing is, once you realize that you can cook a recipe this tasty and fresh that also happens to leave you with only one pan to wash at the end, you’ll find yourself wanting to cook that recipe with startling frequency.

A healthy sheet pan chicken and vegetable dinner with an array of colors that’s fit to make a crayon box tickled pink with envy!

INGREDIENTS:

2 Chicken breasts Boneless, Cut into cubes

1 cup Peppers Green, red, yellow, orange or combination of all

1 cup Zucchini Sliced into circles

1 cup Broccoli Sliced into circles

1/2 cup Onions Cut into 2 inch pieces

1/2 cup Carrots Sliced into circles

1/2 cup Green beans

1 cup Potatoes Cut into small 1 inch cubes

2-3 cloves Garlic Finely minced

2 tbsp Butter Melted, Unsalted

3 tbsp Olive oil

2 tbsp Italian seasoning

Salt To taste

Pepper To taste

1/2 tsp Paprika

1-2 tsp Lemon juice

1-2 tbsp Parmesan cheese Shredded, For topping

 

Oven Roasted Chicken With Veggies

 

INSTRUCTIONS:

Line a large sheet pan with foil paper (Dimensions: 18 x13).

Place chicken, peppers, zucchini, broccoli, onions, carrots, green beans, potatoes, garlic on the baking tray.

Drizzle butter and olive oil all over the chicken and veggies.

Sprinkle Italian seasoning, salt, pepper, paprika.

Drizzle lemon juice.

Toss everything until vegetables are fully coated.

Bake at 475 degrees F for 15-20 minutes, making sure to toss everything, halfway through for even cooking.

Remove from oven and sprinkle parmesan cheese. Enjoy!

RECIPE NOTES:

Read all my tips above.

Leftovers can be stored in a sealed container in the fridge for up to 2 days and can be reheated in the microwave.

Source:https://onepotrecipes.com/roasted-chicken-and-vegetables-recipe/

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