Zesty One-Pan Roasted Chicken and Veggie Medley Recipe

Weeknight dinners just got a whole lot easier with this mouthwatering one-pan roasted chicken and veggie medley that promises minimal cleanup and maximum flavor.

Tender chicken pieces nestle perfectly among colorful, caramelized vegetables, creating a symphony of tastes and textures.

The simple yet brilliant technique of roasting everything together ensures each ingredient absorbs rich, complementary flavors.

Robust herbs and a hint of seasoning bring this dish from ordinary to extraordinary.

Packed with nutrients and bursting with robust seasonings, this meal delivers satisfaction in every single bite.

This recipe works magic for busy home cooks seeking delicious, wholesome meals without complicated preparation.

You’ll love how quickly this meal comes together and how it transforms an average evening into a culinary celebration.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Calories: 360 kcal

Servings: 3

One-Pan Roasted Chicken and Veggie Medley Ingredients

• Chicken Fillet: Choose fresh, organic chicken for the best flavor and texture, ensuring tender and juicy meat that absorbs seasonings beautifully.

• Red Bell Pepper, Zucchini, Broccoli Florets, Plum Tomatoes, Onion: Select vibrant, firm vegetables at peak ripeness to maximize nutritional value and create a colorful, appetizing roasted medley that brings diverse textures and flavors.

• Olive Oil: Use extra virgin olive oil for rich, smooth flavor and healthy cooking base that helps ingredients caramelize perfectly.
• Salt, Black Pepper: Select high-quality sea salt and freshly ground black pepper to elevate the overall taste profile and enhance natural ingredient flavors.
• Italian Seasoning, Paprika: Choose a robust, well-balanced Italian herb blend and sweet or smoky paprika to add depth and complexity to the roasted dish.

Tools That Make One-Pan Chicken & Veggies Easy

• Baking Sheet: Large, flat pan perfect for spreading ingredients evenly and roasting.
• Large Mixing Bowl: Essential for tossing and coating chicken and vegetables with seasonings.
• Chef's Knife: Sharp blade for chopping vegetables and chicken precisely.
• Measuring Spoons: Helps accurately add salt, pepper, and spices for balanced flavor.
• Wooden Spoon or Spatula: Great for stirring and tossing ingredients during roasting.

How to Roast Chicken and Veggies All at Once

• Oven Warm-Up

Get your oven ready by heating it to a toasty 400°F, creating the perfect roasting environment for a delicious dinner.

• Veggie and Chicken Symphony

Gather your colorful ingredients – vibrant bell peppers, crisp zucchini, hearty broccoli, juicy tomatoes, and tender chicken – into a spacious mixing bowl.

• Flavor Dance

Drizzle a golden stream of olive oil over your ingredients. Sprinkle a magical blend of seasonings that will transform your simple ingredients into a mouthwatering masterpiece.

• Baking Sheet Canvas

Spread your seasoned mixture across a baking sheet, creating an even landscape of culinary potential. Let each piece have its own space to caramelize and develop deep, rich flavors.

• Roasting Magic

Slide the baking sheet into the heated oven. After about 20 minutes, give everything a gentle stir to ensure every morsel gets kissed by heat and develops a beautiful golden edge.

• Dinner Celebration

Pull out your creation when the chicken is perfectly cooked and vegetables are tender and slightly charred. Serve immediately and watch faces light up with delight.

Tips for Roasting Juicy Chicken with Veggies

• Swap out the suggested vegetables with seasonal produce like asparagus, butternut squash, or Brussels sprouts for exciting flavor transformations.
• Replace chicken fillets with lean turkey breast, salmon, or tofu to create personalized protein-packed variations that suit different dietary preferences.
• Experiment with global seasoning blends like Moroccan ras el hanout, Mexican chili powder, or Thai curry powder to add international flair and unexpected taste dimensions.
• Double the recipe and store extra portions in airtight containers for quick weekday lunches or dinners, making this one-pan wonder an efficient meal solution that saves time and reduces kitchen cleanup.

Serving One-Pan Chicken & Veggies in Style

• Pair with Hearty Grains: Serve alongside fluffy quinoa, brown rice, or couscous to soak up the delicious roasting juices and add extra nutrition.
• Fresh Herb Garnish: Sprinkle chopped fresh parsley, basil, or cilantro on top to bring a bright, zesty flavor and beautiful green color to the dish.
• Creamy Sauce Companion: Drizzle with tzatziki, Greek yogurt, or a light lemon-herb sauce to add a cool, tangy contrast to the warm roasted ingredients.
• Wine and Dine: Complement the meal with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio that pairs perfectly with the herb-roasted chicken and vegetables.

How to Store Chicken Veggie Medleys

• Meal Prep Magic: Slice and portion chicken and veggies in advance for quick weeknight cooking sessions.
• Refrigerate Right: Store leftover dish in an airtight container for up to 3-4 days, keeping flavors fresh and ingredients safe to eat.
• Freeze for Later: Pack individual servings in freezer-safe containers for convenient meals within 2 months. Thaw overnight in refrigerator before reheating.
• Reheat with Care: Warm leftovers in oven at 350°F for 10-15 minutes to maintain crispy vegetable edges and prevent chicken from drying out.

Rustic One-Pan Roasted Chicken And Veggie Medley Recipe

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4.9 from 17 reviews

• Total Time: 40 minutes
• Yield: 3 1x

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Description

Homemade chicken roasted with Mediterranean vegetable medley promises delightful comfort on dinner plates. Simple preparation delivers robust flavors that will satisfy hungry families and weekend meal planners eager to enjoy a wholesome meal.

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Ingredients

Scale 1x2x3x

• 2 chicken fillets (skinless and boneless, chopped)
• 1 cup (150 g/5.3 oz) red bell pepper, chopped
• 1 zucchini, chopped
• 1 cup (100 g/3.5 oz) broccoli florets
• ½ cup (80 g/2.8 oz) plum tomatoes, chopped
• ½ onion, chopped
• 2 tbsps (30 ml/1 fl oz) olive oil
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp Italian seasoning
• ¼ tsp paprika

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Instructions

1. Preparation: Preheat oven to 400°F (200°C), establishing an ideal roasting atmosphere for chicken and vegetables.
2. Mixing: In a large bowl, combine chicken fillets, red bell peppers, onions, zucchini, broccoli florets, and plum tomatoes, creating a vibrant medley of ingredients.
3. Seasoning: Drizzle extra virgin olive oil over the mixture, then sprinkle kosher salt, black pepper, Italian herb blend, and smoky paprika, ensuring thorough and even coating.
4. Arranging: Spread the seasoned ingredients across a spacious baking sheet in a single, uncrowded layer to maximize caramelization and flavor development.
5. Roasting: Place the baking sheet in the preheated oven, roasting for 20-25 minutes and gently redistributing ingredients halfway through to promote uniform browning.
6. Finishing: Confirm chicken’s doneness by checking its internal temperature reaches 165°F (74°C) and vegetables appear tender with golden-brown edges.
7. Resting: Remove the pan from the oven and allow the dish to rest for 2-3 minutes, enabling flavors to meld and juices to redistribute before serving.

Notes

• Prep Like a Pro: Ensure all vegetables are roughly the same size for even cooking and beautiful caramelization.
• Oil Matters: Use high-quality extra virgin olive oil for richer flavor and better roasting results.
• Space is Key: Avoid overcrowding the baking sheet to achieve perfect golden-brown edges and prevent steaming.
• Temperature Check: Always use a meat thermometer to confirm chicken reaches safe internal temperature of 165°F for perfectly cooked, juicy meat.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner, Lunch
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 3
• Calories: 360
• Sugar: 5 g
• Sodium: 500 mg
• Fat: 18 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 6 g
• Protein: 30 g
• Cholesterol: 80 mg