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    Make It Skinny Please » Recipes » Main Dishes » One Pan Roasted Chicken and Vegetables

    Published: Mar 18, 2022 · Modified: Oct 5, 2022 by Toni Dash · 8 Comments

    One Pan Roasted Chicken and Vegetables

    Weight Watchers Points2
    Calories: 259kcal
    Carbs: 17g
    Protein: 26g
    Fats: 11g
    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    one pan roasted chicken & vegetables in bowl

    One pan Roasted Chicken and Vegetables is a colorful, delicious, easy recipe that makes a whole meal! Flavored with fresh rosemary, Italian seasonings, garlic and a touch of lemon. It's made with simple ingredients and Mediterranean flavors the whole family will love.

    one pan roasted chicken & vegetables in bowl

    This roast chicken recipe is makes an easy dinner! With cooking time of only 30-35 minutes you can pull of a healthy meal in a flash . And the vegetables recipe is built in so there is only one pan to make a complete meal.

    Colorful vegetables make this an eye catching dish and the dried and fresh herbs give tons of flavor. This is a one-pan wonder favorite recipe.

    Because it only takes a couple of minutes to pull together the marinade it's an easy chicken dinner for weeknight meals (especially busy weeknights), a delicious lazy weekend meal and for meal prepping.

    Jump to:
    • Why you'll love this recipe
    • What makes it skinny?
    • Recipe Ingredients Notes
    • How to Make the Roasted Chicken & Vegetables - Step-by-Step
    • Marinate Ahead
    • Meal Prep idea
    • Pro Recipe Tips
    • Frequently Asked Questions
    • Storing Leftovers & Reheating
    • More recipes you'll love!
    • Recipe

    Why you'll love this recipe

    • It's a very quick and EASY recipe
    • Cooking at a higher oven temperature seals the meat locking in juices (making juicy meat)
    • A rosemary and garlic marinade adds big flavor both to the chicken and vegetables
    • The vegetables release moisture as they cook that keeps the chicken from drying out
    • Resting the chicken after cooking allows the juices to redistribute for moist results

    What makes it skinny?

    Lean boneless skinless chicken breast in a calorie-light flavorful marinade. Leaving off the chicken skin removes most of the fat calories from the chicken.

    Loads of favorite veggies cooked with olive oil spray (and seasonings) instead of oil. It's a filling meal of healthy ingredients.

    Recipe Ingredients Notes

    roasted chicken and vegetables labelled ingredients

    Boneless skinless Chicken Breasts. You'll need four boneless chicken breasts each about 6 ounces for a total weight around 1.5 pounds. Choose similar size chicken breasts so they will cook in the same amount of time.

    Red Bell Pepper and Yellow Bell Pepper. You'll need two medium size bell peppers. Remove the seeds and stem and cut into 1-inch pieces.

    Zucchini. You'll need 1 ¾ cups thick cut quartered slices (slice first then quarter the slices).

    Lemon. The lemon is cut into wedges and roasts with the chicken and vegetables.

    Marinade:

    • fresh Rosemary
    • Italian Seasoning
    • Olive Oil
    • Garlic Cloves
    • Salt and Pepper
    roasted chicken with vegetables cooked

    How to Make the Roasted Chicken & Vegetables - Step-by-Step

    STEP 1. Marinate chicken

    Combine the chicken with the marinade ingredients (in a large bowl or zipper close gallon plastic bag): rosemary, Italian seasoning, olive oil, garlic, salt and pepper. Toss to fully coat (photo 1).

    Refrigerate and marinate for at minimum of 30 minutes up to 24 hours before cooking.

    roasted chicken and vegetables recipe steps 1-4

    STEP 2. Preheat oven

    When ready to cook, preheat the oven to 400 degrees F.

    STEP 3. Season the vegetables

    While the oven is heating prepare the vegetables. In a small bowl combine 1 tablespoon of chopped rosemary and 1 teaspoon Italian seasoning.

    Add the cut red bell pepper, yellow bell pepper, zucchini and onion to a large bowl. Spritz with olive oil spray and toss to coat. Sprinkle on the seasoning and toss to coat with the herbs (photo 2). Allow to sit at room temperature until the oven is heated.

    STEP 4. Roast

    Spray the bottom of a 13-inch by 9-inch baking dish with non-stick cooking spray. Spread the vegetables evenly in the bottom of the baking dish. Place the lemon wedges with the vegetables.

    Remove the chicken from the marinade and place chicken on top of the vegetables (photo 3). Note though the images show 3 chicken breasts there will be 4.

    Cook for 30-35 minutes until the internal temperature of the chicken reaches 165 degrees. Remove the pan and let the chicken rest 3-5 minutes before serving or cutting (photo 4).

    STEP 5. Serve

    NOTE: liquid will be released from the vegetables during cooking. Serve with a slotted spoon to drain any excess liquid back into the pan.

    Serve the golden brown chicken whole or sliced on a bed of vegetables.

    Marinate Ahead

    For stronger flavor, combine the marinade and chicken and marinate for up to 24 hours before cooking.

    Prepare the marinating chicken the day before cooking. Then season the vegetables while the oven preheats.

    The vegetables develop most of their flavor as they cook with the spices.

    roasted chicken with vegetables cooked close in bowl

    Meal Prep idea

    This light and healthy combination is a great option for meal prepping too. 

    1. Allow the ingredients to cool.
    2. Individually pack portions of the prepared recipe into containers and refrigerate for up to 3 days.
    3. Keep the breasts whole cut into pieces and mixed with the vegetables for easy reheating.
    4. Add a grain (brown rice, white rice, quinoa, etc) to the containers or serve with cauliflower rice.

    Pro Recipe Tips

    Use same size chicken breasts. Always select similar size boneless chicken breasts to ensure the chicken will all cook in the same amount of time.

    Cut vegetables into 1-inch pieces. As with the chicken, having all the vegetables the same size ensures they'll cook in the same amount of time.

    Frequently Asked Questions

    When is the chicken done?

    The chicken needs to reach 165 degrees F internal temperature. The only way to verify this is with a food thermometer. The chicken will continue to cook slightly after it's removed from the oven as it rests too.

    Is it ok to cook vegetables with raw chicken?

    Yes as long as everything is fully cooked before eating it.

    Storing Leftovers & Reheating

    Store any leftovers in an airtight container in the refrigerator for up to 3 days. The leftover chicken can be kept up to 4 days but the vegetables are best eaten in 3 days.

    Reheat on low heat (to prevent the meat drying out) in the microwave.

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    Recipe

    chicken and vegetables in a bowl

    One Pan Roasted Chicken with Vegetables

    Weight Watchers Points2
    Click to track Weight Watchers Points
    Roasted boneless chicken breasts with colorful vegetables combines with Mediterranean flavors makes a delicious one pan dinner recipe perfect any time!
    5 from 63 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American, Mediterranean
    Diet: Gluten Free, Low Calorie
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Marinating time (minimum): 30 minutes
    Total Time: 1 hour 25 minutes
    Servings: 4
    Calories: 259kcal
    Author: Toni Dash
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    Ingredients

    Chicken & Marinade

    • 4 boneless skinless chicken breasts total weight approximately 1.5 pounds
    • 1 tablespoon chopped fresh Rosemary
    • 1 tablespoon Italian seasonings
    • 2 tablespoons olive oil
    • 2 garlic cloves finely chopped
    • ¼ teaspoon kosher salt
    • ¼ teaspoon black pepper

    Vegetables

    • 1 tablespoon chopped fresh rosemary
    • 1 teaspoon Italian seasoning
    • olive oil spray
    • 1 medium red bell pepper seeded and cut into 1-inch pieces
    • 1 medium yellow bell pepper seeded and cut into 1-inch pieces
    • 1 ¾ cups 1-inch thick slices then quartered Zucchini
    • 1 large red onion cut into 1-inch pieces
    • 1 medium lemon cut into 4-6 wedges lengthwise
    • Salt and pepper to taste
    • fresh parsley for garnish

    Instructions

    • In a large bowl or gallon zipper close plastic bag, combine the marinade ingredients: 1 tablespoon rosemary, 1 tablespoon Italian seasonings, olive oil, garlic, ¼ teaspoon salt and ¼ teaspoon pepper. Mix together fully.
    • Add the chicken and toss to coat if using a bowl. Or seal the bag (if using), squeezing out all air and massage the marinade into the chicken from the outside of the bag.
      Marinate in the fridge for 30 minutes. NOTE: the marinade and chicken may marinate for up to 24 hours before cooking.
    • When ready to cook, preheat the oven at 400 degrees F.
    • In a small bowl combine the remaining 1 tablespoon rosemary and 1 teaspoon Italian seasonings. Mix together fully.
    • In a large bowl combine the red bell pepper, yellow bell pepper, zucchini and onion. Spritz with olive oil spray; toss to coat.
      Sprinkle on the seasoning mixture. Toss to fully coat.
    • Spray a 13-inch by 9-inch baking dish with non-stick cooking spray. Layer the seasoned vegetable evenly in the baking dish.
    • Place the lemon wedges in with the vegetables. Lightly salt and pepper the vegetables.
    • Add the chicken breasts on top of the vegetables leaving space in between the chicken breasts.
    • Bake for 30-35 minutes until the internal temperature of the chicken reaches 165 degrees. Remove the baking dish from the oven and allow to rest for 3-5 minutes before serving.
      NOTE: the vegetable may have released liquid during cooking. If so remove them with a slotted spoon allowing excess liquid to remain in the baking dish.
    • Serve hot with the chicken whole or sliced on a bed of the vegetables. Garnish with chopped Italian parsley if desired.

    Notes

    Chicken Notes
    Select chicken breasts the same size for even cooking results.
    Adjust cooking time if using larger chicken breasts or more than 1.5 pounds. Ensure the internal temperature reaches 165 degrees before removing from the oven to rest.
    Meal Prep
    If you make the recipe for meal prep, let chicken and veggies cool down before transferring in a glass bowl and cover.
    Storing Leftovers
    Store in the refrigerator for up to 3 days. Reheat in the microwave.

    Nutrition

    Calories: 259kcal | Carbohydrates: 17g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 286mg | Potassium: 802mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1200IU | Vitamin C: 121mg | Calcium: 68mg | Iron: 2mg
    Tried this recipe? Please share it!Mention @MakeItSkinnyPlease or tag #MakeItSkinnyPlease!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutritional Coach and certified Weight Loss Specialist, writer/blogger, photographer, chief recipe developer and creator of Make It Skinny Please. She has been developing easy to make, well-tested recipes since 2010. Her slimmed down recipes using real food ingredients bring excitement to the dining table and never taste like 'diet food'. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. wilhelmina says

      March 20, 2022 at 1:33 pm

      5 stars
      This is such a great recipe! Roast chicken is always a family favorite and this version is perfection!

      Reply
    2. Michelle says

      March 19, 2022 at 7:15 pm

      5 stars
      Such an easy one pan meal! Definitely my kind of dinner!

      Reply
    3. Lindsay says

      March 18, 2022 at 10:53 am

      5 stars
      Such a great recipe! Love the combination of chicken with these veggies! Thank you for such a great recipe!

      Reply
    4. MJ says

      March 18, 2022 at 8:52 am

      5 stars
      I love how fast this is the whole family thought it was delicious! So nice to have a yummy chicken dinner recipe that I can make on even the busiest weeknights.

      Reply
    5. MARY says

      March 18, 2022 at 8:52 am

      5 stars
      Loved every bite! Going to take your suggestion to meal prep it too. Perfect for lunches during the week.

      Reply
      • Toni Dash says

        March 19, 2022 at 3:02 pm

        So glad you liked it Mary!

        Reply
    6. Inga Roberston says

      March 18, 2022 at 7:59 am

      5 stars
      One pan meals are so great and this is no exception. I loved all the flavors. Definitely will be making this again soon.

      Reply
    7. Shannon R says

      March 18, 2022 at 6:54 am

      5 stars
      So simple to make and delicious! All three kids loved it. I will definitely make it again!

      Reply

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    Welcome! I’m Toni. I'm a Certified Nutrition Coach and NASM certified Weight Loss Specialist. I'm excited to share Classic Recipes made more calorie friendly using real food!

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