20-Minute Easy Roasted Chicken and Vegetables
This 20-Minute Easy Roasted Chicken and Vegetables is a quick, wholesome one-pan meal featuring juicy chicken and tender, caramelized vegetables seasoned with herbs and spices. Perfect for busy weeknights with minimal cleanup.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 2 boneless, skinless chicken breasts or thighs
- 1 lb baby potatoes or chopped Yukon gold potatoes
- 2 carrots, sliced
- 1 bell pepper, chopped
- 1/2 red onion, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried Italian seasoning
- Salt and pepper to taste
- Fresh parsley or lemon wedges (optional, for garnish)
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper or foil.
- Chop vegetables into uniform, bite-sized pieces.
- Place chicken and vegetables on the baking sheet and drizzle with olive oil.
- Season with garlic powder, paprika, Italian seasoning, salt, and pepper. Toss to coat evenly.
- Spread everything in a single layer on the sheet.
- Roast for 18–20 minutes, flipping vegetables halfway through. Ensure chicken reaches 165°F internally.
- Let rest for a few minutes before serving. Garnish with parsley or lemon juice if desired.
Notes
- Swap in veggies like sweet potatoes, zucchini, or broccoli.
- Marinate chicken in lemon and herbs for extra flavor.
- Add cherry tomatoes in the last few minutes for sweetness.
- Bone-in chicken thighs need about 10 extra minutes.
- Sprinkle Parmesan in the last few minutes for a savory finish.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
