Description
A simple and flexible one-pan meal featuring roasted chicken and mixed vegetables. This easy sheet pan recipe is perfect for busy days, delivering a healthy, flavorful dinner with minimal cleanup and adaptable to whatever vegetables you have on hand.
Ingredients
Chicken
- 2 chicken breasts or thighs
Vegetables
- 2 cups mixed vegetables (carrots, broccoli, potatoes, bell peppers)
Seasoning and Oil
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) to prepare it for roasting.
- Arrange Ingredients: On a large sheet pan, place the chicken breasts or thighs and the chopped mixed vegetables evenly spaced.
- Season: Drizzle the olive oil over the chicken and vegetables, then sprinkle the garlic powder, paprika, dried oregano, salt, and black pepper evenly. Toss the vegetables gently to coat them thoroughly with the seasoning and oil.
- Roast: Place the sheet pan in the preheated oven and roast for 25–30 minutes until the chicken is fully cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly caramelized.
- Serve: Remove from oven and serve hot directly from the pan for easy cleanup.
Notes
- Cut vegetables evenly to ensure consistent cooking times.
- Use any seasonal vegetables you have on hand for flexibility and freshness.
- Adding a squeeze of fresh lemon juice before serving enhances flavor and brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
