Roasted Chicken Recipe

Introduction

Chicken and Potatoes is a simple, hearty dish that brings together tender chicken breasts and a colorful medley of roasted vegetables. This recipe is perfect for an easy weeknight dinner with plenty of flavor and minimal cleanup.

Ingredients

• 4 boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 red bell pepper, sliced
• 2 carrots, sliced
• 1 zucchini, sliced
• 1 yellow bell pepper, sliced
• 1 lemon, cut into wedges
• 1 red onion, sliced
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a small bowl, combine 2 tablespoons of olive oil with salt, black pepper, paprika, garlic powder, and dried thyme. Rub this mixture evenly over the chicken breasts.
3. Step 3: In a large bowl, toss the sliced carrots, red bell pepper, yellow bell pepper, zucchini, and red onion with the remaining tablespoon of olive oil, salt, and pepper.
4. Step 4: Place the seasoned chicken breasts in the center of a large baking dish. Arrange the seasoned vegetables around the chicken.
5. Step 5: Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender.
6. Step 6: Remove from the oven, garnish with fresh parsley, and serve with lemon wedges on the side.

Tips & Variations

• For extra crispiness, broil the chicken and vegetables for the last 2-3 minutes of cooking.
• Swap the vegetables for your favorites like sweet potatoes or green beans for different flavors.
• Add a splash of white wine or chicken broth before roasting for more moisture and depth of flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Avoid overheating to keep the chicken juicy and vegetables tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken thighs instead of breasts?

Yes, bone-in chicken thighs will work well, but increase the cooking time to about 35-40 minutes to ensure they are fully cooked.

How can I tell when the chicken is fully cooked?

The best method is to use a meat thermometer; the internal temperature should reach 165°F (75°C). The juices should run clear when pierced with a fork.

Roasted Chicken Recipe

Print Recipe

★★★★★

4.7 from 104 reviews

This easy and delicious Chicken and Potatoes recipe features juicy, seasoned chicken breasts roasted alongside a colorful medley of vegetables including bell peppers, carrots, zucchini, and red onion. Roasted to perfection in the oven with fragrant herbs and garlic, this comforting one-pan meal is perfect for a healthy weeknight dinner.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper

Vegetables

• 1 red bell pepper, sliced
• 2 carrots, sliced
• 1 zucchini, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced

Garnish & Serving

• 1 lemon, cut into wedges
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and vegetables.
2. Season the Chicken: In a small bowl, combine 2 tablespoons of olive oil, salt, black pepper, paprika, garlic powder, and dried thyme. Rub this mixture evenly over the chicken breasts to coat them well.
3. Prepare the Vegetables: In a large bowl, toss the sliced carrots, red bell pepper, yellow bell pepper, zucchini, and red onion with the remaining 1 tablespoon of olive oil, salt, and pepper to season uniformly.
4. Arrange in Baking Dish: Place the seasoned chicken breasts in the center of a large baking dish. Surround the chicken with the seasoned vegetables arranged evenly around it.
5. Roast: Roast the dish in the preheated oven for 25-30 minutes until the chicken is thoroughly cooked (internal temperature of 165°F or 75°C) and the vegetables are tender.
6. Serve: Remove from the oven, garnish with freshly chopped parsley, and serve with lemon wedges on the side for added freshness and flavor.

Notes

• Check the internal temperature of the chicken to ensure it reaches 165°F (75°C) for safe consumption.
• You can swap or add other vegetables such as potatoes or broccoli for variation.
• Let the chicken rest for a few minutes after roasting to retain juices before slicing.
• Use fresh herbs like thyme if available for enhanced flavor.
• This recipe is easily doubled for larger gatherings.

Keywords: chicken and vegetables, roasted chicken breasts, baked chicken recipe, healthy chicken dinner, one pan meal