Insanely Good One-Pan Herb Chicken & Roasted Veggie Bake
Insanely Good One-Pan Herb Chicken & Roasted Veggie Bake is a vibrant, hassle-free meal that combines juicy chicken with colorful roasted vegetables. Perfect for busy weeknights, this dish offers rich flavors and an eye-catching presentation without the fuss. Simply toss everything together in one pan, pop it in the oven, and enjoy a wholesome dinner that feels like a warm hug.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 2 tbsp olive oil
- 2 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 1 red onion, cut into wedges
- 4 garlic cloves, crushed
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and prepare a large baking dish with nonstick spray.
- Drizzle olive oil over chicken breasts and season generously with salt, pepper, and herbs; rub in well.
- In a bowl, combine sliced peppers, zucchini, onion, and garlic with olive oil and seasonings; mix well.
- Place seasoned chicken on one side of the baking dish and arrange veggies alongside.
- Roast for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
- Serve hot directly from the pan or plated; garnish with extra herbs if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 80mg
Keywords: Swap in seasonal veggies like carrots or asparagus for variety. Marinating the chicken for an hour before cooking can enhance flavor. A splash of lemon juice just before serving brightens the dish beautifully.