One Pan Roasted Chicken with Vegetables
Roasted boneless chicken breasts with colorful vegetables combines with Mediterranean flavors makes a delicious one pan dinner recipe perfect any time!
Servings: 4
Calories: 259kcal
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.
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