There’s something undeniably comforting about a simple, hearty meal that comes together effortlessly. Chicken and veggies baked in the oven is one of those go-to dishes that checks all the boxes: wholesome, flavorful, and incredibly easy to prepare.
Whether you’re cooking for a busy weeknight dinner or hosting friends on the weekend, this recipe delivers a balanced meal with juicy chicken and perfectly roasted vegetables all in one pan.
This method allows the chicken to soak up all the delicious herby, garlicky flavors while the vegetables caramelize to a tender, sweet finish. Plus, minimal cleanup means you spend more time enjoying your meal and less time scrubbing pots.
If you’re looking for a nutritious, fuss-free dinner idea that the whole family will love, keep reading!
Why You’ll Love This Recipe
This oven-baked chicken and veggies recipe is a kitchen lifesaver for several reasons. First, it’s incredibly versatile.
You can swap in your favorite vegetables or spices and still end up with a delicious meal. It’s also perfect for meal prep—just portion it out for lunches or dinners throughout the week.
The one-pan approach means fewer dishes to wash and the oven does most of the work while you relax or prepare a side salad. The chicken stays juicy and tender thanks to roasting, while the veggies develop a satisfying caramelized edge.
Plus, this recipe is naturally gluten-free and packed with vitamins and protein, making it a healthy choice for anyone.
If you love easy recipes like this, you might enjoy exploring other flavorful dishes such as Bahamian Macaroni And Cheese Recipe: A Tasty Delight or the comforting Baiao De Dois Recipe: A Taste of Brazilian Comfort.
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken thighs | 4 pieces (about 1.5 lbs) |
| Carrots, peeled and cut into sticks | 3 medium |
| Red bell pepper, sliced | 1 large |
| Zucchini, sliced into half-moons | 2 small |
| Red onion, cut into wedges | 1 medium |
| Garlic cloves, minced | 4 |
| Olive oil | 3 tbsp |
| Fresh rosemary, chopped | 1 tbsp |
| Dried oregano | 1 tsp |
| Salt | 1 tsp |
| Black pepper, freshly ground | ½ tsp |
| Fresh lemon juice | 2 tbsp |
Equipment
- Large rimmed baking sheet or roasting pan
- Mixing bowl
- Sharp knife and cutting board
- Measuring spoons
- Aluminum foil (optional, for easy cleanup)
- Tongs or spatula
Instructions
- Preheat your oven to 425°F (220°C). This high temperature helps to roast the chicken and veggies quickly, locking in moisture and creating a beautiful golden color.
- Prepare the vegetables. Wash and chop the carrots, red bell pepper, zucchini, and red onion into bite-sized pieces. Mince the garlic cloves finely.
- In a large mixing bowl, combine the olive oil, minced garlic, chopped rosemary, dried oregano, salt, and pepper. Whisk these together to create a fragrant marinade.
- Add the chicken thighs and chopped vegetables to the bowl. Toss everything thoroughly until the chicken and veggies are evenly coated with the oil and herb mixture.
- Arrange the chicken and vegetables in a single layer on the baking sheet. Try not to overcrowd the pan to ensure even roasting. If necessary, use two pans.
- Place the baking sheet in the oven and roast for 25-30 minutes. Halfway through cooking, use tongs to flip the chicken and stir the veggies for even browning.
- Check the chicken for doneness. The internal temperature should reach 165°F (75°C), and juices should run clear when pierced with a fork.
- Remove the pan from the oven and drizzle the fresh lemon juice over the chicken and vegetables. This adds a bright, zesty finish that balances the richness of the roasted flavors.
- Let everything rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
Tips & Variations
“For an extra boost of flavor, marinate the chicken in the olive oil and herb mixture for at least 1 hour before cooking. This step is optional but highly recommended!”
If you want to switch up the veggies, try adding sweet potatoes, Brussels sprouts, or cherry tomatoes. These all roast beautifully alongside the chicken.
You can also swap chicken thighs for breasts if you prefer leaner meat, but be mindful that breasts tend to cook faster and can dry out if overdone.
For a spicy kick, sprinkle some smoked paprika or chili flakes into the marinade. If you like a creamy touch, serve this dish with a dollop of sour cream or a side of homemade guacamole—like in the Baja Chicken Tacos Cheesecake Factory Recipe Copycat Guacamole.
Looking to round out your meal? Consider pairing this dish with a comforting side such as the Bahamian Macaroni And Cheese Recipe: A Tasty Delight or a fresh green salad for a lighter option.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 35 g |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Sodium | 420 mg |
These values are approximate and based on four servings. The combination of lean protein with fiber-rich vegetables makes this a balanced meal that supports a healthy lifestyle.
Serving Suggestions
This chicken and veggie dish is wonderfully versatile when it comes to serving. For a casual family dinner, serve it straight from the pan with crusty bread to soak up any delicious juices.
You can also plate it alongside steamed rice or quinoa to add a grain component.
For a more elegant presentation, garnish with fresh herbs like parsley or thyme and a wedge of lemon on the side. A drizzle of balsamic glaze or a sprinkle of feta cheese can add an extra layer of flavor if you’re feeling adventurous.
Pair your meal with a light white wine or a refreshing iced tea for a satisfying dining experience. Don’t forget to check out other recipes that complement this dish perfectly, like the creamy Baileys Whipped Cream Recipe: A Delicious Topping for dessert.
Conclusion
In just under an hour, you can create a wholesome and delicious meal with this oven-baked chicken and veggies recipe. It’s an excellent choice for those who want a fuss-free, nutrient-packed dinner with minimal cleanup.
The combination of tender chicken thighs and roasted vegetables infused with herbs and garlic delivers a satisfying flavor that never gets old.
The beauty of this recipe lies in its simplicity and adaptability—you can tailor it to your tastes and use whatever fresh ingredients you have on hand. Whether you’re feeding a family or cooking for one, this one-pan wonder is sure to become a staple in your meal rotation.
Give it a try tonight and enjoy a home-cooked meal without the stress!
📖 Recipe Card: Chicken and Veggies in Oven
Description: A simple and healthy baked chicken with mixed vegetables. Perfect for a quick weeknight dinner.
Prep Time: PT15M
Cook Time: PT35M
Total Time: PT50M
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced
- 1 medium red onion, cut into wedges
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 lemon, sliced
Instructions
- Preheat oven to 400°F (200°C).
- Place chicken breasts in a large baking dish.
- Toss broccoli, bell peppers, zucchini, and onion with olive oil, garlic powder, thyme, paprika, salt, and pepper.
- Arrange vegetables around the chicken in the baking dish.
- Place lemon slices on top of the chicken.
- Bake uncovered for 35 minutes or until chicken is cooked through and vegetables are tender.
- Remove from oven and let rest for 5 minutes before serving.
Nutrition: Calories: 350 kcal | Protein: 40 g | Fat: 12 g | Carbs: 15 g
