Description
An easy, one-pan Italian chicken dinner with vegetables roasted to perfection.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 cups baby potatoes, halved
- 2 cups broccoli florets
- 1 large red bell pepper, sliced
- 1 medium red onion, sliced
- 3 tablespoons olive oil
- 2 tablespoons Italian seasoning blend
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- Place the chicken breasts, potatoes, broccoli, bell pepper, and onion on the prepared sheet pan.
- Drizzle everything with olive oil. Sprinkle the Italian seasoning, garlic powder, salt, and black pepper over the entire pan.
- Toss the vegetables and chicken until everything is well coated with oil and seasonings. Arrange the chicken breasts in the center of the pan.
- Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
- Remove from the oven. Garnish with fresh parsley if desired. Serve immediately.
Notes
- Use chicken thighs instead of breasts for juicier meat.
- Cut potatoes into even sizes for uniform cooking.
- Add other vegetables like zucchini or carrots.
- Check chicken doneness with a meat thermometer (165°F).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 85mg