My Favorite Baked Chicken with Roasted Veggies for a Cozy Night In

Ever find yourself staring into the fridge at 5 p.m., willing a delicious and healthy dinner to magically appear? You’re not alone. That’s why this one-pan wonder for Baked Chicken with Roasted Veggies is my weeknight hero. It’s the kind of meal my grandma would have loved—simple, hearty, and full of real flavor without any fuss. Toss everything on a sheet pan, pop it in the oven, and before you know it, you’ve got a complete dinner that’s as satisfying to make as it is to eat.

Why You’ll Love This

This recipe is the complete package. You get juicy, perfectly cooked chicken and a whole medley of caramelized, tender veggies, all on a single pan. That means flavor that melds together beautifully and cleanup that’s a total dream. It’s a healthy dinner idea that doesn’t sacrifice an ounce of comfort. So, so comforting. And the best part? It’s incredibly versatile. You can use whatever veggies you have hanging out in the crisper drawer, making it one of the most practical quick dinner ideas in your rotation.

Ingredients You’ll Need

• 1.5 lbs boneless, skinless chicken breasts: The main protein, easy to cook and perfect for absorbing flavors.
• 3 tbsp olive oil: Helps everything get beautifully crispy and golden in the oven.
• 1 tbsp Italian seasoning: A simple blend that adds classic, herby warmth.
• 1 tsp garlic powder: For that essential savory depth.
• 1 tsp smoked paprika: Adds a subtle smokiness that makes the dish special.
• 1 large red onion, chopped: Becomes sweet and delicious when roasted.
• 2 bell peppers, any color, sliced: Brings color, sweetness, and a bit of crunch.
• 1 lb baby potatoes, halved: Hearty and filling, they roast up perfectly alongside the chicken.
• 1 large zucchini, chopped: Adds a lovely, tender texture.
• Salt and black pepper: The essential seasonings to make all the flavors pop.

Let’s Get Cooking Step by Step

1. Preheat your oven to 425°F (220°C). This high heat is key for getting that gorgeous roasted color and texture.
2. Pat the chicken breasts dry with a paper towel. This little step helps the seasoning stick and promotes browning. Place them in the center of a large, rimmed baking sheet.
3. In a small bowl, whisk together the olive oil, Italian seasoning, garlic powder, smoked paprika, 1 teaspoon of salt, and ½ teaspoon of black pepper.
4. Place all your chopped veggies—the potatoes, bell peppers, onion, and zucchini—in a large bowl. Drizzle with about two-thirds of the seasoned olive oil and toss until everything is evenly coated.
5. Arrange the coated veggies around the chicken on the baking sheet. Use the remaining seasoned oil to brush over the top of the chicken breasts, making sure they’re well covered.
6. Slide the pan into the preheated oven and roast for 22-25 minutes. The chicken is done when it reaches an internal temperature of 165°F and the juices run clear. The veggies should be tender and lightly browned at the edges.
7. Let the chicken rest on the pan for about 5 minutes before slicing. This keeps all those wonderful juices locked in. Serve it all up right from the pan!

Oven Temperatures for Perfect Roasting

Getting the temperature right is the secret to nailing this dish. I swear by a hot oven, around 425°F. This high heat works magic. It quickly sears the outside of the chicken to seal in moisture while giving the veggies those delicious, caramelized edges we all love. If your oven runs a bit hot or cold, it’s worth investing in an inexpensive oven thermometer to be sure. And always preheat! Putting a cold pan into a cold oven will steam your food instead of roasting it.

Variations & Substitutions for Custom Flavors

This recipe is a fantastic canvas for your own ideas. Out of potatoes? Sweet potatoes are a wonderful swap. Not a fan of zucchini? Try broccoli or cauliflower florets instead—they roast up beautifully. For a flavor twist, swap the Italian seasoning for a blend of cumin and chili powder for a Southwest vibe. Honestly, if you’re short on time, using a pre-cooked rotisserie chicken is a brilliant shortcut. Just shred the meat, toss the raw veggies in oil and seasoning, and roast them for about 20 minutes before stirring the chicken in to warm through for the last 5 minutes.

Tips For Success With Baked Chicken

• Don’t crowd the pan! Use a large enough baking sheet so everything sits in a single layer. Overcrowding leads to steaming, not roasting.
• Chop your veggies roughly the same size. This ensures they all finish cooking at the same time.
• Give your chicken a little press. Patting it dry is a game-changer for browning.
• Let it rest. I know it’s tempting to dig right in, but letting the chicken sit for five minutes makes it incredibly juicy.
• Trust your thermometer. It’s the only surefire way to know your chicken is perfectly cooked and safe to eat.
• Have fun with it! This isn’t a fussy recipe, so feel free to get creative with your seasonings.

Storage & Reheating Your Leftovers

Leftovers will keep in an airtight container in the fridge for 3-4 days. To freeze, place cooled portions in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating. The best way to reheat and keep things from getting dry is in the oven. Spread everything on a baking sheet and warm at 350°F for about 10-15 minutes, until heated through. You can also use the microwave, but the veggies will lose a bit of their crispness.

Frequently Asked Questions

Can I use chicken thighs instead of breasts? Absolutely! Chicken thighs are a great choice for easy meals like this. They’re harder to overcook, so they’re very forgiving. Just ensure they also reach an internal temperature of 165°F.
What are some other healthy chicken recipes I can try? If you love this, you might also enjoy a simple shredded chicken recipe for tacos or a hearty chicken soup. They’re all great healthy dinner recipes that fit into a busy schedule.
My veggies are still hard, what happened? This usually means they were cut too large or the oven temp was too low. Next time, try cutting them a bit smaller and double-check that your oven is fully preheated to 425°F before you put the pan in.