20-Minute Easy Roasted Chicken and Vegetables

20-Minute Easy Roasted Chicken and Vegetables is a fast, flavorful, and wholesome one-pan meal that’s perfect for busy weeknights. With juicy chicken, tender-crisp vegetables, and simple seasonings, it’s a fuss-free way to get a complete dinner on the table without spending hours in the kitchen.

Why You’ll Love This Recipe

I love this dish because it’s incredibly quick and customizable. Everything roasts together on a single sheet pan, making cleanup simple. The chicken turns out juicy with golden edges, and the vegetables soak up all the savory juices while roasting. Whether I’m short on time or just want something satisfying without the mess, this is one of my go-to meals.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs
baby potatoes (halved) or regular potatoes (cubed)
carrots (sliced)
broccoli or green beans
olive oil
salt
black pepper
garlic powder
onion powder
paprika
dried thyme or Italian seasoning
optional: lemon wedges, chopped parsley for garnish

directions

1. I preheat the oven to 450°F (230°C) and line a large baking sheet with parchment paper or foil.

2. I place the chicken and chopped vegetables on the baking sheet in a single layer.

3. In a small bowl, I mix the olive oil with salt, pepper, garlic powder, onion powder, paprika, and dried herbs.

4. I drizzle the seasoned oil over the chicken and vegetables, tossing everything to coat evenly.

5. I roast for 18–20 minutes, flipping the vegetables once halfway through. I check that the chicken is cooked through (internal temp of 165°F).

6. If I want a little extra color, I broil for the last 2–3 minutes.

7. I let it rest briefly before serving, and sometimes I garnish with fresh parsley or a squeeze of lemon juice for brightness.

Servings and timing

This recipe serves 4. It takes about 5 minutes to prep and 18–20 minutes to cook, so it’s ready in just about 25 minutes from start to finish.

Variations

Sometimes I swap the chicken for turkey cutlets or add red bell peppers and zucchini for more color. I’ve also used sweet potatoes instead of regular ones for a hint of sweetness. For a spicier version, I add a dash of cayenne or red pepper flakes. And when I want extra crispiness, I roast the potatoes for 5 minutes before adding the rest.

storage/reheating

I store leftovers in the fridge for up to 4 days. To reheat, I use the oven or a skillet to bring back that roasted texture. The microwave works too, but the veggies will be softer. It also makes a great meal prep option for lunches throughout the week.

FAQs

Can I use frozen vegetables?

Yes, I sometimes use frozen broccoli or green beans. I don’t thaw them first, just toss them with oil and roast—they may need a few extra minutes.

Can I cook everything on one pan?

Yes, I just make sure everything is in a single layer and not overcrowded so it roasts instead of steaming.

What’s the best chicken cut for this recipe?

Boneless, skinless chicken thighs roast quickly and stay juicy, but chicken breasts work well too—just don’t overcook them.

How do I know the chicken is done?

I check with a meat thermometer. It should read 165°F at the thickest part of the meat.

Can I make this ahead?

Yes, I prep everything the night before and store it in the fridge. When I’m ready to cook, I spread it all on a pan and roast as directed.

Conclusion

20-Minute Easy Roasted Chicken and Vegetables is a lifesaver when I want a quick, delicious meal with minimal cleanup. It’s healthy, versatile, and satisfying—all made on one pan. Whether I’m cooking for the family or meal prepping for the week, this recipe always comes through with ease and flavor.