30-Minute Roasted Chicken and Veggies is a delicious main course that couldn’t be easier.
Everyone needs this super simple recipe in their meal rotation! It’s healthy, flexible, and cooks in a mere 15 minutes. The key is cutting the chicken and veggies into bite-sized pieces and roasting everything at 500 degrees. All it takes is a toss with olive oil and seasoning, and you have a low-carb meal or a meat and veggie main course that pairs with various sides. I am almost embarrassed to share this recipe because it is so easy. But trust me, I’m delighted to have discovered it, and you will be too.
Why this Recipe?
Have you ever been on the hook for a hot meal for your family with little time or interest in cooking? I can see my busy adult daughters nodding their heads to this question. Or perhaps you just wanted something fast, healthy, and easy vs. eating cereal or foraging in the frig for whatever’s not expired. This is your recipe!
Or maybe it’s close to the holidays (it’s the week before Thanksgiving as I write this post), and kitchen prep has you desperate for the simplest of meals. This is your recipe!
Perhaps you’re like me and cook for one and need a recipe that is low on fuss and produces just a few servings. This recipe is for you.
30-Minute Roasted Chicken and Veggies
Tips and Tricks
Adjusting the Servings– this recipe serves approximately three average appetites. If you’re cooking for a larger crowd, increase the quantities and plan to use two pans. You can also round out this meal with some hearty sides.
Pairing with Sides—I am a light eater and happy with a big plate of flavorful chicken and veggies. But you can easily pair this main course with a variety of dishes. One option would be tossing it with cooked pasta, a drizzle of olive oil, and some freshly grated Parmesan. Or pair it with your favorite potatoes, mac and cheese, or another cooked, seasoned grain.
I also like the idea of adding the chicken and vegetables (either warm or at room temperature) to a salad tossed with a vinaigrette.
Veggie Selection—The original recipe from Gimme Delicious includes bell pepper, zucchini, broccoli, tomatoes, and onion. I omitted the onion based on personal preference, but by all means, add it for the additional savory flavor. You can also try other veggies cut into the same size. If you add baby red potatoes, I suggest parboiling them for a few minutes first.
Chicken—The source recipe uses chicken breast. I decided to use boneless, skinless chicken that stayed tender and moist, but either will work.
FYI, the Gimme Delicious recipe title is 15-Minute Healthy Roasted Chicken and Veggies. I decided to shorten and update the title to reflect the prep time, not just the roasting time. That’s why I call it a 30-minute meal. (The ingredients don’t just assemble themselves, right?)
Seasoning—The source recipe recommends Italian Seasoning. I didn’t think I had any on hand, so I chose this Chicken seasoning, which contains rosemary, black pepper, oregano, basil, sea salt, orange and lemon peel, garlic, and onion. The flavor was delicious! I tried to track down this spice mix online and couldn’t find an exact match. But my search led me to the Spice Lab, which has an impressive array of offerings you might want to peruse.
After enjoying this dish, I chuckled when I stumbled onto my Italian spice blend. Frankly, I liked the tang of the citrus from the Chicken seasoning I used. But this recipe is so versatile you can use whatever spice combination you prefer. You can also try different options each time you make it. And believe me, you will make this recipe more than once.
Additional Sheet Pan Meals
Here are a few other easy sheet pan meals you can sample. You can also search on my Recipe Index for additional easy meals.
30-Minute Roasted Chicken and Veggies
Ingredients
- 4 boneless skinless thighs or breasts, trimmed and cut into bite-sized pieces
- 1 cup red bell pepper coarsely chopped
- 1/2 onion chopped coarsely chopped
- 1 zucchini coarsely chopped
- 1 cup broccoli florets cut in bite-sized pieces
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoon italian seasoning or seasoning blend of your choice
- 1/4 teaspoon paprika
Instructions
- Preheat oven to 500 degree F.
- Place the chicken and veggies in a medium roasting dish or on a sheet pan. Add the olive oil, salt and pepper, italian seasoning or selected seasoning blend, and paprika. Toss to combine.
- Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy as a low carb meal or serve with rice, pasta, or add to a salad.
Love these sheet pan recipes. The seasoning sounds great!
I love them too! This seasoning was yummy. I also love the fact that it’s such a flexible recipe and you can use whatever seasoning you prefer, and try something new the next time.