Description

A simple, one-pan roasted dinner featuring juicy chicken breasts and crispy vegetables, perfect for busy weeknights with minimal cleanup.

Ingredients

Scale

1.5 pounds boneless, skinless chicken breasts
1.5 pounds small red potatoes, cut into 1-inch cubes
2 heads broccoli, cut into bite-sized florets
1 medium red onion, sliced into thick wedges
3 medium carrots, sliced into coins
3 tablespoons extra virgin olive oil
4 cloves garlic, minced
2 teaspoons dried Italian seasoning
1 teaspoon smoked paprika
1 teaspoon kosher salt (or to taste)
0.5 teaspoon black pepper (or to taste)

Instructions

Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil or parchment paper and spray with non-stick cooking spray.
Wash and chop vegetables into uniform sizes. Place potatoes, carrots, broccoli, and onion in a large mixing bowl.
Drizzle 2 tablespoons of olive oil over the vegetables. Sprinkle with half of the Italian seasoning, half of the paprika, and half of the salt and pepper. Toss to coat evenly.
Spread vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
Pat chicken breasts dry with paper towels. Place in the mixing bowl (or a clean one) and drizzle with remaining 1 tablespoon of olive oil.
Sprinkle chicken with remaining Italian seasoning, paprika, salt, and pepper. Rub seasoning into the chicken to coat all sides.
Place chicken breasts on the baking sheet among the vegetables, keeping chicken in the center and veggies around the edges.
Roast for 25-30 minutes. Halfway through (around 15 minutes), flip the chicken and stir the vegetables to ensure even browning.
Chicken is done when internal temperature reaches 165°F (74°C). Veggies should be tender and slightly charred.
Remove from oven and let chicken rest for 5 minutes before slicing. Serve immediately.

Notes

Do not overcrowd the pan, as this causes steaming instead of roasting. Cut vegetables uniformly for even cooking. Pat chicken dry before seasoning for better browning. Flip chicken and stir veggies halfway through cooking. Chicken thighs can be used as a substitute but may require 5-10 additional minutes of cooking time.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 chicken breast and
Calories: 380
Sugar: 8
Sodium: 450
Fat: 15
Saturated Fat: 2
Carbohydrates: 30
Fiber: 6
Protein: 35

Keywords: sheet pan dinner, chicken and veggies, easy weeknight dinner, healthy meal prep, one pan meal, roasted chicken, gluten-free dinner