Description
A simple, flavorful one-pan meal with juicy chicken and roasted vegetables. Perfect for busy weeknights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups baby potatoes, halved
- 1 cup cherry tomatoes
- 1 bell pepper, sliced
- 1 red onion, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Toss potatoes, tomatoes, bell pepper, onion, and garlic with olive oil, salt, and pepper.
- Spread vegetables on a baking sheet.
- Season chicken with oregano, thyme, paprika, salt, and pepper.
- Place chicken on top of vegetables.
- Bake for 25-30 minutes until chicken reaches 165°F (74°C).
- Garnish with fresh parsley before serving.
Notes
- Use chicken thighs for more flavor.
- Add zucchini or carrots for extra vegetables.
- Double the recipe for leftovers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg
Keywords: easy chicken recipe, one-pan meal, roasted vegetables, healthy dinner