Description
A fuss-free, wholesome weeknight dinner featuring tender chicken and colorful roasted vegetables on one pan. Packed with savory and slightly tangy flavor without the need for heavy seasoning or complicated steps.
Ingredients
1.5 lbs chicken pieces (boneless, skinless thighs or breasts), cut into 1.5-inch pieces
1 head broccoli florets (about 3 cups)
2 bell peppers (any color), cored, seeded, and cut into 1-inch chunks
1 medium red onion, cut into 1-inch wedges
3 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon dried rosemary or thyme
Salt and black pepper to taste
Instructions
Preheat oven to 400°F (200°C)
Place chicken and vegetables in a large mixing bowl
Sprinkle with garlic, rosemary/thyme, salt, pepper, and half of the olive oil. Toss to coat evenly
Pour mixture onto a large sheet pan. Arrange in a single layer for even cooking
Roast for 25-30 minutes, or until chicken is cooked through and vegetables are golden and tender. Stir halfway for even browning
Notes
Use a rimmed baking sheet for easier handling
Add lemon slices while roasting for a fresh, tangy finish
Leftovers store well in the refrigerator for up to 4 days
- Prep Time: 20
- Cook Time: 30
- Category: Breakfast
- Method: Roasting
- Cuisine: Homemade
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 100mg