20-Minute Easy Roasted Chicken and Vegetables

This 20-Minute Easy Roasted Chicken and Vegetables is my go-to recipe when I need a wholesome, satisfying meal on the table fast. It’s a one-pan wonder packed with juicy chicken and colorful veggies, all roasted to golden perfection with minimal prep and cleanup. Simple, nourishing, and full of flavor—just how I like it.

Why You’ll Love This Recipe

I love how fast and foolproof this recipe is. Everything goes on one baking sheet, and the oven does the work while I take care of other things. It’s a full dinner in one pan, and I can easily customize it with whatever vegetables I have in the fridge. The chicken comes out tender and juicy, and the veggies are perfectly roasted and caramelized.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Baby potatoes or chopped Yukon gold potatoes

• Carrots, sliced

• Bell peppers, chopped

• Red onion, sliced

• Olive oil

• Garlic powder

• Paprika

• Dried Italian seasoning or herbs of choice

• Salt and pepper

• Fresh parsley or lemon wedges for garnish (optional)

Directions

1. I preheat the oven to 425°F and line a large baking sheet with parchment paper or foil for easy cleanup.

2. I chop the vegetables into uniform, bite-sized pieces so they roast evenly.

3. I place the chicken and vegetables on the baking sheet and drizzle everything generously with olive oil.

4. I season with garlic powder, paprika, Italian seasoning, salt, and pepper, then toss to coat everything well.

5. I spread the ingredients out in a single layer to make sure everything browns nicely.

6. I roast for about 18–20 minutes, flipping the vegetables halfway through and checking that the chicken reaches an internal temperature of 165°F.

7. I let it rest for a couple of minutes before serving, then garnish with parsley or a squeeze of lemon if I want a little brightness.

Servings and timing

This recipe makes about 4 servings. It takes around 5 minutes to prep and 15–20 minutes to roast, making it perfect for busy weeknights when I want dinner on the table in under 30 minutes.

Variations

• I sometimes swap in sweet potatoes, zucchini, or broccoli depending on what I have.

• For extra flavor, I marinate the chicken in lemon juice and herbs for 30 minutes beforehand.

• Adding cherry tomatoes near the end of roasting brings a burst of juicy sweetness.

• I’ve also used bone-in chicken thighs—just add 10 more minutes to the cook time.

• A sprinkle of Parmesan cheese in the last few minutes gives everything a savory finish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. For reheating, I use the oven or air fryer at 350°F for about 10 minutes to keep everything crisp. The microwave works too, though it softens the vegetables a bit.

FAQs

Can I use frozen vegetables?

Yes, I’ve used frozen veggies in a pinch, but I make sure to thaw and pat them dry so they don’t steam instead of roast.

What cut of chicken works best?

I like using boneless thighs for juiciness, but breasts work great too—just watch the time so they don’t overcook.

Can I prep this ahead of time?

Absolutely. I chop the vegetables and season everything in the morning, then pop it all in the oven when I’m ready to cook.

How do I make it spicier?

I add crushed red pepper flakes or a dash of hot sauce to the olive oil before tossing.

Can I cook everything in a skillet instead?

Yes, I’ve done a stovetop version—just sear the chicken first, then add veggies and cover until cooked through.

Conclusion

This 20-Minute Easy Roasted Chicken and Vegetables is a lifesaver on busy days. It’s healthy, hearty, and flexible enough to fit whatever I have in my kitchen. With minimal cleanup and maximum flavor, it’s one of those dinners I come back to again and again.

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