Description
Juicy, tender roasted chicken served alongside golden baby potatoes, carrots, zucchini, and broccoli — a wholesome one-pan dinner.
Ingredients
Scale
- 2 chicken breasts or thighs
- 1 cup baby potatoes, halved
- 1 cup carrots, chopped
- 1 cup zucchini, sliced
- 1 cup broccoli florets
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt, pepper, and garlic powder to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
- Toss chicken and all vegetables with olive oil, herbs, salt, and pepper.
- Spread everything evenly on the tray.
- Roast for 30–35 minutes, flipping halfway, until chicken is golden and veggies are tender.
- Slice chicken and arrange with the roasted vegetables.
- Spoon some of the pan juices over for added flavor.
- Serve warm and garnish with fresh thyme.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (75°C).
- Feel free to substitute vegetables based on preference or seasonal availability.
- For extra flavor, marinate the chicken in olive oil and herbs for a few hours before cooking.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg