Name: Healthy Roasted Chicken and Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 pieces Chicken Breasts, cut into 1 inch pieces; 3/4 cup Yellow Onion, chopped ((about 1 small onion)); 1 small Zucchini, chopped ((about 1 cup)); 1 1/2 cups Multi Colored Bell Peppers, chopped ((mix red, yellow, green)); 1 cup Broccoli Florets, trimmed and cut into bite-sized pieces; 1 cup Tomatoes, chopped ((ripe Roma or vine tomatoes)); 2 tbsp Olive Oil, extra virgin preferred; 1/2 tsp Paprika, smoked or sweet; 2 tsp Italian Seasoning, dried; 1/2 tsp Salt (adjust to taste); 1/2 tsp Black Pepper, freshly ground

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Juicy roasted chicken pieces nestled among colorful, caramelized vegetables — that’s comfort and nutrition on a single sheet pan. This Healthy Roasted Chicken and Veggies recipe is simple, fast, and perfect for busy weeknights when you want something wholesome without fuss. Fun fact: roasting brings out a vegetable’s natural sweetness while sealing in chicken juices, which makes cleanup almost as satisfying as the meal itself. If you love easy roasted dinners, you might also enjoy our detailed guide on the Healthy Roasted Chicken and Veggies recipe page for extra tips and variations. This version keeps things lean, family-friendly, and ready in under an hour — everyone can get involved.

What is Healthy Roasted Chicken and Veggies?

What’s in a name — and why does it make you smile? Healthy Roasted Chicken and Veggies is essentially a one-sheet-pan wonder where bite-sized chicken and mixed vegetables roast together until everything is tender and slightly crisp at the edges. Is it a dinner, a quick weeknight hero, or proof that “the way to a man’s heart is through his stomach”? Maybe all three. Picture a rushed evening where you toss everything on a pan, pop it in the oven, and come back to a fragrant, golden meal — that’s how this recipe earned its nickname in many homes. Try it tonight and see why it’s such a go-to.

Why You’ll Love This:

Main highlight: The irresistible contrast of juicy, well-seasoned chicken with sweet, charred vegetables creates a satisfying texture and flavor combination that feels both comforting and fresh.
Cost-saving: Using seasonal vegetables and pantry spices keeps the cost low — one pan feeds a family without needing pricey sides or complicated ingredients.
Flavor boosters: A simple mix of olive oil, paprika, Italian seasoning, salt, and black pepper is all you need to turn everyday ingredients into something special; add a squeeze of lemon or a sprinkle of parmesan before serving for extra zing.

Compared to richer stuffed chicken recipes, this roast is lighter and quicker while still delivering bold flavor — if you enjoy stuffed chicken, check out our twist on that idea for a fancier weeknight option at roasted red pepper, spinach and mozzarella stuffed chicken. Ready to make it? Let’s go.

How to Make:

Quick Overview

This recipe is delightfully straightforward: cut the chicken and veggies into bite-sized pieces, toss with oil and seasoning, spread on a baking sheet, and roast. You’ll love the ease of preparation, the satisfying mix of tender chicken and lightly crisped vegetables, and the bright, savory finish. Prep takes about 10–15 minutes and roasting about 25–35 minutes depending on your oven and chicken thickness.

Ingredients

2 pieces Chicken Breasts, cut into 1 inch pieces
3/4 cup Yellow Onion, chopped (about 1 small onion)
1 small Zucchini, chopped (about 1 cup)
1 1/2 cups Multi Colored Bell Peppers, chopped (mix red, yellow, green)
1 cup Broccoli Florets, trimmed and cut into bite-sized pieces
1 cup Tomatoes, chopped (ripe Roma or vine tomatoes)
2 tbsp Olive Oil, extra virgin preferred
1/2 tsp Paprika, smoked or sweet
2 tsp Italian Seasoning, dried
1/2 tsp Salt, adjust to taste
1/2 tsp Black Pepper, freshly ground

Directions

Preheat the oven to 400°F. Spray a rimmed baking sheet with a non-stick spray.
Place the cut up chicken on the baking sheet. Place all the cut vegetables onto the baking sheet with the chicken. Spread everything in a single layer so pieces roast evenly.
Sprinkle the paprika, Italian seasoning, salt, and black pepper on top of the cut up vegetables and chicken. Drizzle the olive oil over everything. Toss the chicken and vegetables with your hands or tongs until evenly coated with oil and seasonings.
Place in the oven and bake for 25 to 30 minutes. Check to be sure the chicken is done by cutting a larger piece to verify there’s no pink inside or using an instant-read thermometer (165°F). If not done, roast another 5 to 10 minutes. Test the vegetables for doneness — they should be tender with browned edges.
Enjoy!

Healthy Roasted Chicken and Veggies

What to Serve With

Fluffy brown rice or quinoa to soak up juices and add whole-grain fiber.
A crisp green salad with lemon vinaigrette to balance roasted sweetness.
Warm pita or crusty bread for sopping up any pan juices.
A dollop of plain Greek yogurt or tzatziki for creamy tang.
Light white wine (Pinot Grigio) or sparkling water with lemon for a refreshing pairing.

Top Tips for Perfecting

Uniform pieces: Cut chicken and vegetables into similar-sized pieces for even cooking.
Don’t crowd the pan: Use a rimmed baking sheet with space between pieces so everything roasts instead of steams.
Heat boost: If you like extra char, broil for the final 2–3 minutes while watching closely.
Flavor variations: Add a teaspoon of garlic powder, a splash of balsamic, or a sprinkle of parmesan at the end.
Substitute ideas: Swap zucchini for yellow squash, or use bone-in chicken thighs (increase cook time) for richer flavor.

Storing and Reheating Tips

Refrigeration instructions: Cool leftovers to room temperature, transfer to an airtight container, and refrigerate for up to 3 days.
Freezing instructions: For longer storage, freeze in a freezer-safe container for up to 2 months; note that vegetables may soften after thawing.
Best reheating: Reheat in a 350°F oven for 10–15 minutes to restore crisp edges, or use a skillet over medium heat for 5–7 minutes until warmed through. Microwaving is fine for quick meals but may soften textures.

FAQs

What internal temperature should the chicken reach?
The chicken should reach 165°F (74°C) measured with an instant-read thermometer in the thickest piece.

Can I use bone-in chicken pieces instead of breasts?
Yes — bone-in pieces add flavor but will require longer cooking time (about 40–45 minutes). Use a thermometer to confirm doneness.

Can I make this gluten-free or dairy-free?
Yes. The recipe is naturally gluten-free and dairy-free as written. Just avoid serving with bread or add a certified gluten-free side.

How do I keep vegetables from getting soggy?
Avoid overcrowding the pan, pat vegetables dry before tossing with oil, and roast at 400°F for a good balance of tenderness and crisping.

Can I prep this ahead of time?
Yes. Chop the chicken and vegetables and store them in separate airtight containers in the fridge. Toss with oil and seasoning just before roasting for best texture.

Conclusion

This Healthy Roasted Chicken and Veggies recipe proves that a simple method can deliver big flavor, nutritious balance, and minimal cleanup — perfect for weeknights or casual dinners with friends and family. It’s forgiving, customizable, and reliably delicious, so even novice cooks can feel confident making it. For a quick visual guide and another take on timing and technique, watch the helpful video demonstration at 15 Minute Healthy Roasted Chicken and Veggies (Video) | Gimme Delicious. Give this recipe a try, share it with loved ones, and enjoy the warm, savory results.