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20-Minute Easy Roasted Chicken and Vegetables

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20-Minute Easy Roasted Chicken and Vegetables is a quick, healthy one-pan meal with juicy chicken and tender, flavorful vegetables seasoned to perfection—perfect for busy nights.

  • Author: Emma
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
  • Diet: Low Fat

Ingredients

  • 4 boneless, skinless chicken breasts or thighs
  • 2 cups baby potatoes, halved (or regular potatoes, cubed)
  • 2 carrots, sliced
  • 2 cups broccoli florets or green beans
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp dried thyme or Italian seasoning
  • Optional: lemon wedges, chopped parsley for garnish

Instructions

  1. Preheat oven to 450°F (230°C) and line a baking sheet with parchment or foil.
  2. Place chicken and vegetables on the baking sheet in a single layer.
  3. In a bowl, mix olive oil, salt, pepper, garlic powder, onion powder, paprika, and dried herbs.
  4. Drizzle the mixture over chicken and vegetables, tossing to coat evenly.
  5. Roast for 18–20 minutes, flipping vegetables halfway. Check chicken doneness (165°F internal temp).
  6. Optional: broil for 2–3 minutes for more color.
  7. Rest briefly before serving. Garnish with lemon juice or parsley if desired.

Notes

  • Don’t overcrowd the pan—use two sheets if needed for even roasting.
  • Swap in sweet potatoes, zucchini, or red bell peppers for variety.
  • Use frozen veggies if needed—just roast a few minutes longer.
  • Prep the night before for quicker assembly.
  • Broil at the end for extra caramelization.

Nutrition

Find it online: https://allcookedup.com/20-minute-easy-roasted-chicken-and-vegetables/