A simple, flavorful meal with juicy chicken and roasted vegetables—all cooked in one pan for easy cleanup.
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp onion powder
- Salt and black pepper, to taste
- 1 lb (450 g) baby potatoes, halved
- 2 cups broccoli florets
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 tbsp butter (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the potatoes and carrots with 1 tablespoon olive oil, salt, and pepper. Spread them on a large baking tray and roast for 15 minutes.
- Meanwhile, season the chicken with garlic powder, paprika, Italian seasoning, onion powder, salt, and pepper.
- Remove the tray from the oven. Add the chicken and broccoli, drizzle with the remaining olive oil, and sprinkle with the minced garlic.
- Return to the oven and bake for 20–25 minutes, or until the chicken reaches 165°F (74°C).
- If desired, add the butter over the vegetables during the last 5 minutes for extra flavor.
- Garnish with fresh parsley and serve.
Serving Ideas
- Garden salad
- Rice or buttered noodles
- Dinner rolls or crusty bread
Tips
- Chicken thighs stay juicier than breasts.
- Swap broccoli for green beans, zucchini, or asparagus.
- Add a squeeze of fresh lemon before serving for a bright finish.
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Servings: 4