20-Minute Easy Roasted Chicken and Vegetables

This 20-Minute Easy Roasted Chicken and Vegetables recipe is the perfect solution for a fast, nourishing dinner. Juicy chicken cubes and a vibrant mix of vegetables are seasoned with garlic, Italian herbs, and a hint of spice, then roasted at high heat for perfectly cooked results in just minutes. Finished with a splash of lemon juice, this dish is as flavorful as it is simple.

Why You’ll Love This Recipe

• Ready in just 20 minutes

• Perfect for a one-pan, no-fuss dinner

• Loaded with colorful, nutrient-rich vegetables

• High in protein and low in carbs

• Easy to customize with your favorite seasonal produce

• Minimal cleanup required

• Ideal for meal prepping and busy weeknights

• Balanced with fresh herbs, garlic, and zesty lemon

• Naturally gluten-free and dairy-free

• A wholesome and satisfying family meal

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chicken breasts, cut into 1-inch cubes

• Broccoli florets

• Brussels sprouts

• Zucchini, halved and chopped into large pieces

• Bell peppers, cut into large pieces

• Red onion, cut into wedges

• Olive oil

• Italian seasoning

• Garlic cloves, minced

• Red pepper flakes

• Salt

• Ground black pepper

• Lemon juice (from ½ a lemon)

Directions

1. Preheat the Oven:
   Set your oven to 500°F (260°C) to ensure even roasting and caramelization.

2. Prepare the Ingredients:
   In a large rimmed roasting pan, combine the cubed chicken, broccoli, Brussels sprouts, zucchini, bell peppers, red onion, and minced garlic.

3. Season:
   Drizzle the mixture with olive oil and sprinkle with Italian seasoning, red pepper flakes, salt, and black pepper. Toss everything well to coat evenly.

4. Roast:
   Spread the ingredients in a single layer. Roast in the center of the oven for 20 minutes, stirring once halfway through, until the chicken is fully cooked and vegetables are lightly charred.

5. Finish and Serve:
   Remove from the oven, drizzle with freshly squeezed lemon juice, and serve immediately.

Servings and timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Swap Proteins: Use boneless chicken thighs, turkey breast, or shrimp.

• Add Potatoes: Toss in diced sweet potatoes or baby potatoes for a heartier version.

• Spice it Up: Add a pinch of smoked paprika or cayenne pepper for extra heat.

• Herb Boost: Add fresh rosemary or thyme for a more herbaceous flavor.

• Add Cheese: Sprinkle with grated Parmesan after roasting for a savory finish.

• Different Veggies: Try cauliflower, green beans, cherry tomatoes, or mushrooms.

• Asian-Inspired: Swap Italian seasoning for soy sauce and sesame oil.

• Mexican Twist: Season with cumin, chili powder, and lime instead of lemon.

• Sheet Pan Fajitas: Replace Italian seasoning with taco seasoning and serve with tortillas.

• Low-FODMAP: Omit garlic and onions, and substitute with garlic-infused oil and green tops of scallions.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freezing: Freeze cooled portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

• Reheating (Oven): Reheat at 350°F (175°C) for 10–15 minutes or until hot.

• Reheating (Microwave): Microwave individual portions on medium heat for 1–2 minutes.

• Meal Prep Tip: Divide into containers with a grain like rice or quinoa for balanced lunches.

FAQs

Can I use frozen vegetables in this recipe?

Yes, but fresh vegetables roast better. If using frozen, pat them dry first and expect a slightly softer texture.

Can I use bone-in chicken?

For best results and timing, boneless chicken is preferred. Bone-in pieces require a longer roasting time.

Is this dish low-carb?

Yes, this recipe is naturally low in carbohydrates and fits well into low-carb meal plans.

Can I make this ahead of time?

Yes, you can prep all ingredients in advance and roast when ready to eat.

How do I know when the chicken is done?

Chicken is fully cooked when the internal temperature reaches 165°F (74°C) and juices run clear.

What can I serve with this dish?

It pairs well with rice, quinoa, couscous, or a simple side salad.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I roast everything on parchment paper?

Yes, parchment helps with cleanup but may reduce charring slightly.

Will the vegetables get crispy?

At 500°F, vegetables get lightly charred but remain tender-crisp. For extra crispness, avoid overcrowding the pan.

Can I double the recipe?

Yes, just use two baking sheets to prevent overcrowding and ensure even roasting.

Conclusion

This 20-Minute Easy Roasted Chicken and Vegetables recipe is the perfect go-to for a fast, healthy, and flavorful meal. It brings together tender chicken, crisp vegetables, and zesty seasoning in one simple pan—ideal for busy weeknights, meal prepping, or anyone looking to enjoy wholesome homemade food with minimal effort.