Comforting, simple, and endlessly adaptable, this Roasted Chicken and Vegetables recipe is one of those weeknight go-tos that also shines on a laid-back weekend. Tender chicken breasts seared with bright lemon and warm herbs pair beautifully with caramelized onions, sweet baby carrots, baby red potatoes, and crisp-tender broccoli. A scattering of freshly grated Parmesan and a squeeze of lemon at the end lift everything into something special. Make a double batch and spoon over quinoa or rice for easy meal prep that re-heats like a dream.

Why you’ll love this Roasted Chicken and Vegetables

Minimal hands-on time: toss, roast, and relax while the oven does the work.
Balanced meal: protein, colorful vegetables, and optional grains for meal prep.
Flexible: swap vegetables or add spices to suit your pantry.
Bright and savory flavor from lemon, dried herbs, garlic, and a hint of paprika.

Ingredients

1 pound boneless, skinless chicken breasts
1 tablespoon dried parsley
2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 large lemon
5 tablespoons olive oil, divided
1 heaping cup baby carrots, sliced in half, 5 ounces
1-1/2 heaping cups baby red potatoes, sliced, 1/2 pound
1 large yellow onion, coarsely chopped
1 head broccoli, chopped, 1 heaping cup
1/2 tablespoon minced garlic
Freshly grated Parmesan cheese, for serving
1 cup quinoa or rice, for meal prep (optional)
1/4 teaspoon red pepper flakes (optional)

Tips before you begin

Bring the chicken to room temperature for about 15 minutes if you can; it helps the meat cook evenly.
Cut vegetables into similar-sized pieces so they roast at the same rate. The recipe’s listed sizes work well together.
Use a rimmed baking sheet or a shallow roasting pan so vegetables spread in a single layer for even browning.
If you plan to serve with quinoa or rice, start cooking it just before you put the tray in the oven so everything finishes around the same time.

Rewritten step-by-step directions

Preheat your oven to 425°F (220°C). Position a rack in the middle of the oven.
Pat the 1 pound boneless, skinless chicken breasts dry with paper towels. Place them on a clean cutting board.
In a small bowl, combine 1 tablespoon dried parsley, 2 teaspoons dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon seasoned salt, and 1/4 teaspoon pepper. Stir to blend the seasoning evenly.
Rub the chicken breasts with 2 tablespoons of the olive oil. Sprinkle the seasoning mixture evenly over both sides of the chicken, pressing lightly so it adheres.
Slice the 1 large lemon in half. Squeeze the juice of half the lemon over the seasoned chicken, then set the lemon halves aside to use later for serving.
On a rimmed baking sheet or in a shallow roasting pan, combine the vegetables: 1 heaping cup baby carrots (sliced in half, 5 ounces), 1-1/2 heaping cups baby red potatoes (sliced, 1/2 pound), 1 large yellow onion (coarsely chopped), and 1 head broccoli (chopped, 1 heaping cup).
Drizzle the vegetable mixture with 2 tablespoons of the olive oil, then add 1/2 tablespoon minced garlic. Sprinkle with a light pinch of the seasoning mixture if desired (careful not to double up on salt). Toss the vegetables until they are evenly coated in oil and garlic and spread them into a single layer on the baking sheet, leaving space in the center or to one side for the chicken breasts.
Place the seasoned chicken breasts on the prepared baking sheet among the vegetables, ensuring pieces are not overcrowded. Drizzle the remaining 1 tablespoon olive oil over the chicken and vegetables or brush it onto the chicken for extra sheen.
Optional: Sprinkle 1/4 teaspoon red pepper flakes over the vegetables if you like a hint of heat.
Roast in the preheated oven for about 20–25 minutes. At the 12–15 minute mark, check the vegetables: gently stir the carrots, potatoes, and onions to promote even browning. Rotate the tray if your oven has hot spots.
Continue roasting until the chicken reaches an internal temperature of 165°F (74°C) when checked at the thickest part and the vegetables are fork-tender and golden at the edges. This typically takes a total of 20–25 minutes, depending on your oven and the thickness of the chicken breasts and vegetable pieces.
Remove the baking sheet from the oven. Transfer the chicken to a cutting board and let it rest for 5 minutes; resting locks in juices and makes the chicken moist. While the chicken rests, squeeze the remaining half of the lemon over the roasted vegetables and chicken for bright acidity.
Slice the chicken breasts if desired. Serve the roasted chicken and vegetables immediately with freshly grated Parmesan cheese scattered over the top. If preparing for meal prep, portion onto plates or containers with 1 cup quinoa or rice per serving if using.

Serving suggestions

This Roasted Chicken and Vegetables platter is fantastic on its own, but a few add-ons take it over the top. Spoon it over 1 cup cooked quinoa or rice for a filling bowl. Drizzle a little extra lemon juice or a splash of olive oil before serving. If you love texture, crumble some toasted breadcrumbs or scatter chopped fresh herbs like parsley or cilantro on top.

Variations and swaps

Vegetable swaps: Swap broccoli for green beans or Brussels sprouts, or add diced sweet potatoes in place of baby red potatoes for a sweeter note.
Spice it up: Add a pinch more paprika or a dash of smoked paprika for depth. Increase red pepper flakes for more heat.
Make it saucy: Stir together a simple lemon-garlic pan sauce with reserved pan juices, a tablespoon of olive oil, and an extra squeeze of lemon to spoon over the chicken.
Meal prep option: Roast a double batch and divide into containers with 1 cup cooked quinoa or rice. Keep freshly grated Parmesan on the side and reheat in the microwave for 2–3 minutes until warmed through.

Storage and reheating

Refrigerator: Store leftover Roasted Chicken and Vegetables in an airtight container for up to 4 days.
Freezer: For longer storage, freeze in meal-sized portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in the oven at 350°F (175°C) for 10–15 minutes or in the microwave until heated through. Toss the vegetables with a splash of olive oil or a quick squeeze of lemon to revive flavors.

Nutrition notes

This recipe offers a balanced plate of lean protein and a variety of vegetables, plus healthy fats from olive oil. Swapping in quinoa provides extra fiber and protein, while rice keeps the flavors neutral and comforting. Parmesan adds a savory finish—use sparingly if you’re watching sodium.

Final thoughts

Roasted Chicken and Vegetables is one of those recipes that hits the sweet spot between effortless and elegant. It’s straightforward enough for a busy weeknight, yet pretty enough to serve friends. The lemon and herbs keep the flavors bright, while the roasted veggies bring color and comfort. Make it your own with different herbs, a pinch of chili flakes, or an extra handful of cheese at the end. Enjoy the simplicity and sunshine of a tray-baked dinner that always delivers.

Roasted Chicken and Vegetables

Tender seasoned chicken roasted with mixed vegetables for a simple, all-in-one weeknight dinner.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

1 pound boneless skinless chicken breasts cut into 1/2-inch pieces
1 tablespoon dried parsley
2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper
1 large lemon zest and juice
5 tablespoons olive oil divided
1 heaping cup baby carrots sliced in half (about 5 ounces)
1-1/2 heaping cups baby red potatoes sliced (about 1/2 pound)
1 large yellow onion coarsely chopped
1 head broccoli chopped (about 1 heaping cup)
1/2 tablespoon minced garlic
freshly grated Parmesan cheese for topping, amount as desired
1 cup quinoa or rice uncooked, optional for meal prep
1/4 teaspoon red pepper flakes optional

Equipment

Large sheet pan (15" x 21")
Parchment Paper
Medium bowl
Small Bowl
Measuring Spoons
Knife
Cutting Board
Meat Thermometer

Method

Pat the chicken pieces dry with paper towels, trim any fat, and cut into 1/2-inch pieces; place in a medium bowl.
In a small bowl, whisk together parsley, oregano, garlic powder, onion powder, paprika, seasoned salt, pepper, and optional red pepper flakes.
Toss half the seasoning mixture with the chicken, 2 tablespoons olive oil, and the lemon zest and juice until well coated; cover and refrigerate up to 30 minutes.
Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
Halve the baby carrots lengthwise, halve or quarter the baby red potatoes as needed, and coarsely chop the onion.
Place carrots, potatoes, and onion on the prepared sheet pan; drizzle with 2 tablespoons olive oil and most of the remaining seasoning (reserve about 1 teaspoon), then toss to coat. Roast for 20 minutes.
While the first roast is happening, chop the broccoli into bite-sized pieces.
Remove the pan, toss the roasted vegetables, move them to one side of the pan, add broccoli and minced garlic to the other side, drizzle with the last tablespoon olive oil and sprinkle the reserved seasoning; toss to coat and combine the vegetables on the sheet as desired.
Drain any excess liquid from the marinated chicken, spread the chicken pieces on the pan so they are in a single layer and not touching, then return the pan to the oven.
Roast for 15–20 minutes more, until the chicken reaches 165°F (74°C) and vegetables are tender. If desired, broil on high for 1–2 minutes to add char—watch closely to avoid burning.
Remove from oven, sprinkle with freshly grated Parmesan, and serve immediately or portion with cooked quinoa or rice for meal prep.
To meal prep, cook 1 cup uncooked quinoa or rice according to package directions and divide evenly among four containers, then add equal portions of the sheet-pan chicken and vegetables.