roasted chicken breast and vegetables recipe

Written ByJenny Smyth Posted on
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The Best roasted chicken breast and vegetables recipe

I’m so excited to share with you one of my family’s favorite recipes – roasted chicken breast and vegetables. This dish is a staple in our household, and for good reason. It’s incredibly easy to make, yet it’s packed with flavor and nutrients.

The best part? It’s perfect for any occasion, whether it’s a quick weeknight dinner or a special gathering with friends and family. I’ve been making this recipe for years, and it never fails to impress.

My kids love helping me prepare the vegetables, and my husband always asks for seconds (and sometimes even thirds!) The combination of tender chicken, crispy veggies, and savory seasonings is just unbeatable. Plus, it’s incredibly healthy – you can’t go wrong with a meal that’s high in protein, fiber, and vitamins.

I like to serve it with a side of quinoa or rice to round out the meal. It’s honestly the perfect comfort food. One of the things I love about this recipe is that it’s so versatile – you can customize it to suit your tastes by adding your favorite herbs and spices.

I’ve also found that using boneless chicken breasts makes the dish easier to cook evenly and prevents overcooking. Over time, I’ve tweaked the recipe to get the flavors just right – now my family requests it at least once a week! As for where this dish comes from, I’ve heard it’s a classic Southern American recipe that originated in the early 20th century.

Whatever its roots may be, I’m grateful to have discovered it. With its rich history and comforting taste, roasted chicken breast and vegetables will become a staple in your household too.

Roasted Chicken Breast with Vegetables

4.7 from 1945 votes

A simple and delicious recipe for roasted chicken breast, paired with a medley of vegetables for a balanced and nutritious meal. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

4 boneless skinless chicken breasts
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp salt
0.5 tsp black pepper

For the Vegetables

2 medium carrots, peeled and cut into chunks
2 medium potatoes, cut into chunks
1 medium onion, cut into chunks
1 bell pepper, cut into chunks
1 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
salt and pepper to taste

👨‍🍳Directions

1Preheat oven to 400°F.
2Line a baking sheet with parchment paper.
3Combine the carrots, potatoes, onion, and bell pepper in a mixing bowl.
4Drizzle with 1 tbsp olive oil, thyme, rosemary, salt and pepper.
5Toss to coat evenly.
6Spread the vegetables out on the prepared baking sheet.
7In a separate bowl, combine olive oil, paprika, garlic powder, salt and black pepper.
8Rub the mixture evenly over the chicken breasts.
9Place the chicken breasts on the baking sheet with the vegetables.
10Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.
11The vegetables should be tender and lightly browned.
12Remove the baking sheet from the oven.
13Let the chicken and vegetables rest for 5 minutes before serving.
14This allows the juices to redistribute throughout the chicken.
15Serve the roasted chicken breast with the roasted vegetables on the side.

🔧Equipment

Baking sheet
Parchment paper
Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: To ensure even cooking, make sure the chicken breasts are of similar size. You can also add other vegetables like broccoli or zucchini to the mix.

Watch Video Of How Roasted Chicken Breast with Vegetables Works

This roasted chicken breast and vegetables recipe is always a good idea – whether you’re planning a special occasion or just need a reliable weeknight dinner option.

One of my favorite things about this dish is how easy it is to customize – simply add your favorite herbs and spices to create a unique flavor profile.

For storage ideas, consider portioning out individual servings into containers or zip-top bags for an easy grab-and-go option when reheating leftovers.

❓ Frequently Asked Questions About Roasted Chicken Breast with Vegetables

Q: What type of chicken should I use for this recipe?

You can use either boneless or bone-in chicken breasts for this recipe. If you prefer boneless breasts, they’ll cook more evenly and quickly.

Q: Can I substitute other vegetables for the ones listed in the recipe?

Yes, feel free to experiment with different vegetables – some options include Brussels sprouts, sweet potatoes, or parsnips.

Q: How do I prevent overcooking the chicken?

To avoid overcooking the chicken, make sure you don’t overcrowd the baking sheet – leave enough space between each piece of chicken for even cooking.

Q: Can I prepare this recipe ahead of time?

Sure – you can prepare all the ingredients up to a day in advance and store them in separate containers until ready to roast.

Q: What’s the best way to store leftover roasted chicken breast and vegetables?

You can store leftover roasted chicken breast and vegetables in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

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