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One Pan Herb Roasted Vegetables & Chicken Delight

A hearty and nutritious meal featuring succulent chicken and colorful roasted vegetables, all made in one pan for easy cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Boneless Skinless Chicken Breasts
  • 2 cups Carrots (Chopped)
  • 2 cups Parsnips (Chopped)
  • 2 cups Red Potatoes (Chopped)
  • 1 cup Sweet Potato (Chopped)
Seasoning and Oil
  • 3 tablespoons Olive Oil
  • 1 tablespoon Fresh Herbs (Thyme, Parsley, Basil, or Oregano) Mix and match as preferred
  • 3 cloves Garlic (Minced)
  • 1 teaspoon Smoked Paprika
  • 1/4 teaspoon Nutmeg (Optional)
  • 1 teaspoon Salt Adjust to taste
  • 1/2 teaspoon Pepper Adjust to taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the chopped carrots, parsnips, red potatoes, and sweet potato.
  3. Drizzle the vegetables with olive oil, and add minced garlic, smoked paprika, nutmeg if using, salt, and pepper. Toss everything until well coated.
  4. Spread the vegetable mixture across one side of a large baking pan.
  5. Place the boneless skinless chicken breasts on the other side of the pan. Drizzle with olive oil and sprinkle with fresh herbs, salt, and pepper.
Cooking
  1. Roast in the preheated oven for about 25-30 minutes or until the chicken is cooked through and vegetables are tender.
  2. Stir halfway through cooking for even roasting.
  3. Remove from the oven and let it sit for a few minutes before serving.

Notes

For a complete meal, pair with a simple salad or crusty bread. Feel free to mix in seasonal vegetables or use bone-in chicken thighs for extra crispy skin.