Roasted Chicken and Veggies (Easy One-Pan Healthy Dinner)

If you’re looking for a simple, flavorful, and healthy meal, this Roasted Chicken and Veggies recipe is the perfect choice. Made in just one pan, it’s packed with juicy chicken, caramelized vegetables, and delicious herbs—ideal for busy weeknights or meal prep.

Why You’ll Love This Recipe

One-pan meal (easy cleanup)
Healthy and balanced
Full of flavor with simple ingredients
Perfect for meal prep
Customizable with your favorite vegetables

Ingredients

4 chicken thighs (or breasts)
2 tablespoons olive oil
2 potatoes (chopped)
2 carrots (sliced)
1 zucchini (sliced)
1 red bell pepper (chopped)
1 onion (cut into chunks)
3 cloves garlic (minced)
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon oregano
Salt and pepper to taste
Optional: lemon slices

How to Make Roasted Chicken and Veggies

1. Preheat the Oven

Preheat your oven to 200°C (400°F).

2. Prepare the Vegetables

Place potatoes, carrots, zucchini, bell pepper, and onion on a baking tray.

3. Season Everything

Drizzle olive oil over the veggies and chicken. Add garlic, paprika, thyme, oregano, salt, and pepper. Toss well to coat.

4. Arrange the Chicken

Place the chicken on top of the vegetables. Add lemon slices if using.

5. Roast

Bake for 35–45 minutes until the chicken is golden and cooked through, and veggies are tender.

6. Serve

Serve hot, garnished with fresh herbs if desired.

Tips for Perfect Roasted Chicken

Use bone-in chicken for more flavor
Cut veggies evenly for even cooking
Roast at high heat for caramelization
Flip veggies halfway for better texture

Healthy Benefits

High in protein
Rich in vitamins and fiber
Balanced meal with carbs, protein, and fats
Great for clean eating

Storage Tips

Store in the fridge for up to 4 days
Reheat in the oven for best texture
Perfect for meal prep containers