Roasted Chicken and Vegetables, perfectly seasoned with garlic and parmesan, all in one pan—ideal for meal prep!
One Pan Roasted Chicken And Vegetables
One of the most popular recipes on my site of all time is this one-pan sausage and veggies. After asking my followers on Instagram what they’d like to see more of in the coming year, the most common requests were high-protein, easy dinners.
So of course, my mind instantly went to my one-pan roasted meals, and I knew I had to add a roasted chicken and vegetables recipe to the site.
And let me tell you, this recipe does not disappoint. It checks all the boxes: high-protein, the easiest weeknight dinner, and super simple to clean up!
Ingredients
- Chicken breasts: Cut into small pieces for even cooking and easier portioning.
- Seasonings: Adjust the red pepper flakes for more or less heat.
- Lemon: Remember to zest the lemon before juicing to keep things simple.
- Olive oil: Used to coat the chicken and vegetables, helping them roast evenly.
- Baby carrots: Regular carrots work, just chop them to similar sizes.
- Baby red potatoes: I also love roasted chicken and vegetables with baby golden potatoes.
- Yellow onion: Coarsely chop the onion to prevent it from burning while roasting.
- Broccoli: This can be swapped for cauliflower!
- Minced garlic: Boosts the flavor of the roasted vegetables with a savory kick.
- Parm cheese: Grate fresh Parm for the best flavor and texture.
- Quinoa or rice (optional): Prep the quinoa or rice ahead of time to save time when assembling for meal prep.
How To Make Roasted Chicken And Vegetables
- Prep Chicken: Cut chicken, toss with half the spices, olive oil, and lemon. Chill.
- Prep Veggies: Chop veggies. Toss with olive oil and the rest of the spices.
- Roast Veggies: Roast veggies on a tray at 425°F for 20 mins.
- Add Chicken: Move veggies aside, add broccoli and garlic, then place chicken on the tray. Roast.
- Finish: Optional: Broil for 1–2 mins. Top with Parm and serve.
Storage
Meal Prep and Storage Tips
- Cook Quinoa or Rice: Prepare 1 cup of quinoa or rice according to the package directions.
- Store: Divide the quinoa or rice into 4 containers. Add the roasted chicken and vegetables to each container.
- Refrigerate: Cover the containers and store in the fridge for up to 4 days.
- Reheat: Warm in the microwave when ready to eat.
More Meal Prep Ideas
- My FAVE Ground Turkey Meal Prep perfect in a wrap or over rice
- Italian Couscous Salad with the best dressing
- Baked Oatmeal prep breakfasts ahead of time
- Herb Rice In One Pan! make a big batch of rice ahead of time
- One-Pan Lemon, Chicken, and Potatoes with a delicious seasoning blend
One Pan Roasted Garlic Parmesan Chicken and Veggies (Great Meal Prep)
One Pan Roasted Garlic Parmesan Chicken and Veggies is as delicious as it is simple. Perfectly seasoned chicken pairs with flavorful veggies, all coated in a garlic parmesan blend—perfect for meal prep!
Equipment
- large sheet pan,
- Parchment paper
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
- 1 cup quinoa or rice, for meal prep, optional
- 1/4 teaspoon red pepper flakes optional
Instructions
- Dab chicken breasts with paper towel to dry. Remove any fat and chop the chicken into 1/2-inch pieces. Place in a medium bowl.
- In a small bowl, combine parsley, oregano, garlic powder, onion powder, paprika, seasoned salt, and pepper. If desired, mix in the red pepper flakes. Stir to combine, then add half the seasoning mix to the chicken with 2 tablespoons olive oil and the zest and juice of 1 lemon. With your fingers, toss the chicken, olive oil, lemon, and seasoning mix until chicken is well coated. Cover and place in the fridge for 30 minutes (while everything else cooks).
- Preheat oven to 425°F. Line a very large sheet pan with parchment paper for easy clean-up. Halve the baby carrots lengthwise, Halve the baby red potatoes (or quarter for large ones), and coarsely chop the onion (halve it, halve each half, then cut each half into 2 or 3 sections—see pictures for general size).
- Place carrots, red potatoes, and onion on the prepared sheet pan. Add another 2 tablespoons olive oil and most of the remaining seasoning mix (leave 1 teaspoon). Toss with your hands to generously coat everything and place in the preheated oven for 20 minutes.
- Meanwhile, chop broccoli into bite-sized pieces. Remove pan from oven. Toss the veggies and move them to half the sheet pan. Add broccoli and minced garlic to the other half and toss with the last tablespoon olive oil and last teaspoon of seasoning mix. Toss to coat, then toss the broccoli with the other veggies and section to half the tray.
- Remove chicken from the fridge and drain off all the liquid (I like to pick up the chicken with a cupped hand and shake it off a few times). Add to the sheet pan and ensure the chicken pieces are separated (not on top of each other) so they can fully cook.
- Return to the oven and cook another 15–20 minutes or until chicken registers 165°F and vegetables are to desired tenderness. While the sheet pan is in the oven, change to a high broil and cook 1–2 more minutes (adds a nice char). Watch carefully to avoid burning.
- Remove from oven and top with freshly grated Parmesan cheese and enjoy immediately or use for meal prep.
- To meal prep: prepare 1 cup uncooked quinoa or rice according to package directions and separate it evenly into 4 containers. Place an even amount of the sheet pan dinner into each container. Cover and place in the fridge. Enjoy by warming in the microwave.
Video
Recipe Notes
Nutrition Note: Nutrition label does not include Parmesan cheese (depends on how much you add) or the optional quinoa/rice.
Nutrition
Calories: 228kcal
Nutrition information is automatically calculated, so should only be used as an approximation.
I liked this recipe; very tasty and very easy to make. Also, I like the fact that it’s healthy; I’ve been trying to eat healthier foods. My only issue with it is it seemed a little dry. I think it might could use a drizzle of pomegranate molasses or some sort of sauce however I wouldn’t want to stray too far from the “healthiness”. Overall, I like it and will make it again sometime.
Thanks for the feedback Amber! 🙂
I make this recipe ALL the time and it is perfect for meal prep. So easy and flexible. I add brussel sprouts sometimes and asparagus as well! 10/10 thanks!!
I’m so happy to hear Mackenzie! Thanks for your comment! 🙂
Absolutely delicious! This recipe is a keeper! The only change I made was substituting balsamic glaze (Whole Foods 365 brand) instead of the lemon. Meal prep can get so boring. I looked forward to this every night!!!
So glad you enjoyed this Sheila! Thanks for the comment 🙂
Wow, this was lovely. I didn’t have broccoli or potatoes so added small cuts of cauliflower, summer squash, zucchini to my carrots, and peppers. Spice combination was perfect! Also, my hubbies not much for lemon so I just used 3 “drops” from the lemon concentrate in the chicken sauce – just enough. It was awesome, perfectly tender chicken. You called it on the letting the chicken sit for 30 or so minutes in the sauce, had the spices soaking in nicely. I added ground red pepper in lieu of flakes to the chicken sauce (not veggies portion)- just a small amount and it was a great addition. Although I love fresh garlic and parmesean, I passed on these two items tonight but they would be a great add for certain.
Will definitely do this again! Thank you for sharing.
I’m so glad you loved this dish! Thanks for sharing all your substitutions to accommodate your family! Thanks for your comment! 🙂
LOVE! Such a healthy delicious recipe . I used some extra veggies i had left in the fridge. Made a whole bunch extra for lunch tomorrow! Thank you
So happy you enjoyed this! It’s so delicious as leftovers as well! Thanks so much for your comment! 🙂
This meal was unexpectedly delicious. I was just trying to find a healthier dinner option, but this was so yummy. I will definitely make this a regular in our house.
So happy to hear this was a hit! 🙂
This was really good and my husband loved the vegetables. Trying to find healthy yet quick and tasty meals and this fit the bill. Thank you
Ps…I would increase the amount of seasoning but only because I added more vegetables. Yum
So happy this was a hit 🙂
If I wanted to use asparagus instead of broccoli, would I add it at the same time?
Asparagus cooks a little quicker than broccoli, I’d add it with 7-8 minutes remaining. Enjoy!
This was sooo delicious! I doubled the recipe easily. My husband, four kids, and mother loved it and have requested I make it again soon. Thank you for sharing!
Yayyy!! So happy you guys enjoyed this! Thanks Christina! 🙂
So, when you section the veggies in half, add the broccoli to the other half, and then mix the broccoli with the veggies and put the chicken on the other 1/2, the chicken is actually cooking along side the veggies and not mixed together, right?
Right! 🙂 Enjoy!