Description

This 20-Minute Easy Roasted Chicken and Vegetables recipe is the ultimate one-pan dinner solution. Packed with juicy chicken, colorful roasted veggies, and a punch of zesty seasoning, it’s healthy, flavorful, and ready in a flash—perfect for busy weeknights!

Ingredients

1 lb chicken breasts, cut into 1-inch cubes
2 cups broccoli florets
1 cup Brussels sprouts, halved if large
2 medium zucchini, halved and cut into chunks
3 bell peppers (any color), cut into chunks
1 red onion, cut into wedges
4 tbsp olive oil
1 tsp Italian seasoning
2 garlic cloves, minced
1/4 tsp red pepper flakes
Salt and black pepper, to taste
1/2 lemon, juiced

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Instructions

Preheat Oven:
Preheat oven to 500ºF (260ºC).
Prepare Ingredients:
Place chicken, broccoli, Brussels sprouts, zucchini, bell peppers, red onion, and garlic in a large rimmed roasting pan.
Season:
Drizzle with olive oil and sprinkle with Italian seasoning and red pepper flakes. Season with salt and black pepper to taste.
Toss and Roast:
Toss everything together to combine. Spread into a single layer and roast in the center of the oven for 20 minutes, stirring once halfway through.
Finish and Serve:
Once chicken is cooked through and veggies are slightly charred, remove from the oven. Drizzle with fresh lemon juice and serve immediately.

Notes

For extra flavor, marinate the chicken in olive oil, garlic, and lemon juice for 30 minutes before roasting.
Use parchment paper for easier cleanup.
Great for meal prep—store leftovers in airtight containers for up to 3 days.