One-Pan Chicken and Veggie Roast: A Simple Weeknight Delight

Every now and then, you stumble upon a recipe that makes dinner feel effortlessly satisfying, and for me, that’s this One-Pan Chicken and Veggie Roast. Picture this: tender chicken breasts enveloped in a medley of vibrant vegetables, all brought together in a single roasting pan. It’s perfect for those bustling weeknights when you crave a wholesome meal but don’t want to spend hours in the kitchen. This dish is not only colorful but incredibly delicious, making it a household favorite, especially with kids!

"This is the tastiest dinner I’ve made in ages! Super easy and full of flavor. My kids devoured it!" – Samantha T.

Why You’ll Love This Dish

One-Pan Chicken and Veggie Roast is a game-changer in the world of meal prep. This dish is not just quick and easy; it’s also budget-friendly, making it an ideal option for families looking to save time and money. The best part? You don’t have to wait for a special occasion to whip it up; it’s perfect for any day of the week. Imagine a nourishing meal ready in just 25 minutes while filling your home with incredible aromas. This recipe shines on busy evenings when you need something nutritious without sacrificing flavor.

And here’s the kicker: clean-up is a breeze. You toss everything onto a sheet pan, let the oven do its work, and enjoy your evening. No fuss, just fabulous food!

Step-by-Step Overview

Preparing this dish is as straightforward as it gets. You’ll start by gathering your key ingredients and then layering them in a pan. Season generously and let the oven work its magic. You’ll have a delightful meal that brings a burst of flavor and nutrition, all from one pan.

Gather These Items

3 chicken breasts, cut into chunks
Broccoli florets
Sliced carrot
Sliced red bell pepper
Sliced red onion
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp smoked paprika

These ingredients combine for a colorful, healthy dish that you can feel good about serving.

Directions to Follow

Preheat the Oven: Set your oven to 425°F (220°C).
Prepare the Pan: Place the chicken chunks and all the veggies onto a large sheet pan.
Season: Drizzle with olive oil and sprinkle the salt, black pepper, garlic powder, Italian seasoning, and smoked paprika over everything.
Toss It: Use your hands or a spatula to toss everything together until well coated.
Roast: Pop the pan in the preheated oven and roast for about 20–25 minutes, or until the chicken is cooked through and the veggies are tender.

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Best Ways to Enjoy It

Serving One-Pan Chicken and Veggie Roast is as fun as making it! You can enjoy it straight from the pan for a rustic dining experience or plate it elegantly for a more formal touch. Consider serving it with a side of quinoa or a simple green salad to enhance the meal. A sprinkle of fresh herbs just before serving will add a lovely pop of color and nutrition.

Keeping Leftovers Fresh

If you happen to have leftovers (though I doubt you will!), store them in an airtight container in the fridge for up to four days. For longer storage, you can freeze the dish in individual portions for up to three months. Just ensure proper cooling before freezing, and when you’re ready to enjoy, thaw in the fridge overnight and reheat thoroughly.

Cooking Tips for Success

Here are a few pro tips to enhance your One-Pan Chicken and Veggie Roast experience:

High Heat: The higher temperature helps achieve that delicious, caramelized effect on both the chicken and veggies.
Don’t Overcrowd: Make sure there’s space between the pieces on the pan; this ensures everything roasts evenly rather than steams.
Experiment with Veggies: Feel free to substitute or add any seasonal vegetables you have on hand, like zucchini or asparagus.

Creative Twists

Want to switch things up? Try adding different spices like cumin or chili powder for a kick. You could also swap the chicken for tofu for a vegetarian version or substitute the veggies with whatever you have in your fridge — the options are endless!

Common Questions

How long does this take to prepare?

The prep time is about 10 minutes, and cooking takes another 20–25 minutes, making it a fantastic option for a quick dinner.

Can I use frozen chicken or veggies?

While fresh is best for optimal taste and texture, if you’re in a pinch, you can use frozen veggies. Frozen chicken is not recommended as it may not cook evenly.

What’s the best way to reheat leftovers?

For best results, reheat in the oven to maintain crispness. You can also use the microwave, but keep it covered to avoid drying out.

So, gather your ingredients, and dive into the delightful experience that is One-Pan Chicken and Veggie Roast — dinner on a busy night has never been so deliciously simple!

One-Pan Chicken and Veggie Roast

Author: majestyrecipes
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Gluten-Free

Print Recipe

Description

A colorful and delicious one-pan meal featuring tender chicken and vibrant vegetables, perfect for busy weeknights.

Ingredients

Scale

3 chicken breasts, cut into chunks
Broccoli florets
Sliced carrot
Sliced red bell pepper
Sliced red onion
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp smoked paprika

Instructions

Preheat your oven to 425°F (220°C).
Place the chicken chunks and all the veggies onto a large sheet pan.
Drizzle with olive oil and sprinkle the salt, black pepper, garlic powder, Italian seasoning, and smoked paprika over everything.
Use your hands or a spatula to toss everything together until well coated.
Pop the pan in the preheated oven and roast for about 20–25 minutes, or until the chicken is cooked through and the veggies are tender.

Notes

Serve straight from the pan or plate elegantly. Leftovers can be stored in an airtight container for up to four days, or frozen for up to three months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 30g
Cholesterol: 75mg

Keywords: chicken, veggies, one-pan meal, easy dinner, weeknight dinner