20-Minute Easy Roasted Chicken and Vegetables
A fast, colorful, and wholesome one-pan roasted chicken and vegetables dinner that’s ready in just 20 minutes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 3 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients
- 1 pound chicken breasts, cut into 1 inch cubes
- 2 cups broccoli florets
- 1 cup Brussels sprouts
- 2 medium zucchini, halved and cut into large pieces
- 3 bell peppers, cut into large pieces
- 1 red onion, cut into wedges
- 4 tbsp olive oil
- 1 tsp Italian seasoning
- 2 garlic cloves, minced
- ¼ tsp red pepper flakes
- Salt, to taste
- Black pepper, to taste
- ½ lemon, juiced
Instructions
1. Preheat oven to 500ºF.
2. Place the chicken, broccoli florets, Brussels sprouts, zucchini, bell peppers, red onion and garlic in a large rimmed roasting pan.
3. Drizzle with olive oil, sprinkle with Italian seasoning and red pepper flakes.
4. Season to taste with salt and black pepper.
5. Toss everything together to combine well.
6. Place the pan in the center of the oven.
7. Roast for 20 minutes, stirring once halfway through, until chicken is cooked through and vegetables are lightly charred.
8. Remove from the oven, drizzle with lemon juice, and serve immediately.
Notes
Feel free to substitute the chicken with shrimp for a seafood version—just add the shrimp during the last 5 minutes of roasting since it cooks faster.
This dish is perfect for using up seasonal vegetables or CSA box produce—mix and match with what you have.
Prepping the ingredients ahead of time makes this even easier for busy weeknights.
Don’t skip the final drizzle of lemon juice—it brightens up the dish beautifully.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg