Oven Roasted Vegetable with Chicken

Oven Roasted Vegetables with Chicken is vegetables, chicken tossed in butter, Italian seasoning and roasted until charred and tender. Roasted vegetables are super easy to make and healthy too.

Vegetables, Chicken tossed in butter, Italian seasoning and roasted until tender and charred in the oven. Roasted vegetables are super easy to make and make a healthy dinner.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 276kcal

Ingredients

2 medium Boneless Chicken Breasts Cut into cubes
1 medium Zucchini
1 Red Bell Pepper
1 small head Brocolli cut into florets
1 medium Onion
2 Carrots
⅓ cup Grated Parmesan To serve

For Italian Dressing/Marinade

2-3 tablespoons Butter melted
1 tablespoon Olive oil
1 tablespoon Garlic minced
2 teaspoons Italian Seasoning
1-2 tablespoons fresh lemon juice
½ teaspoon Red pepper flakes
salt to taste
Freshly ground pepper

Instructions

Preheat oven to 200-degree Celsius/ 375 F.
In a bowl mix all the ingredients for marinade. (Reserve 2 tablespoons of marinade) and pour the rest over chicken pieces and let it rest while you prep the veggies and back.
Clean and cut the vegetables into medium-sized pieces. Don't cut softer veggies such as zucchini, pepper, or onion too small otherwise, they will burn by the time other veggies are cooked.
Spread cut veggies in a single layer, drizzle reserved marinade, toss, and bake for 10-12 minutes.
Take out the tray, place marinated chicken a little apart on top of the veggies.
Bake again for 10-12 minutes by placing the tray in the upper third of the oven.
Take out the tray, sprinkle parmesan cheese all over, toss, and mix well.

Video

Cooking chicken and vibrant colorful vegetables in a sheet pan makes your weeknight dinner easy and fuss-free. I have tossed the chicken in a zesty lemon garlic dressing that keeps the chicken juicy and tender, also the vegetable tastes so much better.

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