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 made this last night, it was so good and flavorful, definitely adding this to my dinner rotation.
I am so happy to hear this! Thanks so much Dawn! 🙂
Is this able to be converted to using the air fryer instead?
My kids never agree on anything and that definitely includes whatever I make for dinner. I tried this recipe last week and We all got seconds. I’m actually making again tonight because my son asked for it. 5 stars
I am SO thrilled to hear this! Thanks so much Amanda! 🙂
Can thighs be substituted?
They won’t cook at the same rate (thighs take longer!)
I added sweet potatoes to this and man it was amazing!!
That sounds amazing! So glad you enjoyed!!
Have made this a few times now and really like the flavor. You organized the baking order and times so well that the root veggies always come out so tender and delicious. The first time I made it, I eyeballed the veggies and ended up using two
sheet pans. Now I make it that way to ensure we have lots of leftovers. Also, though it adds another dish to wash, I like to put the veggies in large bowl, add the spice and oil, stir it up then pour it into the sheet pan. Less messy for me.
We eat this over rice and add a splash of balsamic vinaigrette for moisture (I have trouble swallowing drier foods). Feels good to get all these healthy items into one tasty meal!
I am so happy to hear this Lisa! Thank you so much, and thanks for the tips! 🙂
This recipe was great! I used less salt than in the recipe and it was very flavorful. Everyone in my family (even my picky eater!) loved it!
I am so happy to hear this! Thanks Kate! 🙂
This was delicious! I actually cut the chicken up and put it in a container with the marinade and left in fridge and did the same with the broccoli and put it in a baggie and carrots, potatoes & onions in another baggie with seasoning too. I did all this at noon so I could drive 2 hours to visit my son in the hospital & cook it when I got home. It was fabulous! Thank you!
So happy to hear that! 🙂 Thanks Laura!
This looks wonderful, however I unfortunately do not have a lemon. Any suggestions on what (if anything) to use instead?
I’d just leave it out!
Super Yummy and easy to make! Marinated the chicken for a few hours first. Just excellent with recipe as is!
Thanks so much Patricia! I’m so glad you enjoyed! 🙂