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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.

Oven Roasted Vegetable with Chicken

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 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 People
Calories 403kcal


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

For Italian Dressing

  • 3 tablespoon salted butter
  • 1 tablespoon garlic minced
  • 2 tablespoon Italian Seasoning
  • 1 tablespoon fresh lemon juice
  • Freshly ground pepper


  • Preheat oven to 200-degree Celsius. 
  • Clean and cut the vegetables to medium thickness.  Let any extra water drain from the veggies. 
  • In a bowl mix all the ingredients for seasoning. 
  • Arrange chicken and vegetables in a single layer in a tray. 
  • Drizzle Italian Seasoning evenly on the veggies and chicken. Using hand coat everything well with the seasoning. 
  • Place the tray in the middle rack and bake for 10 minutes. 
  • Then turn the tray and bake for 10 minutes more. 
  • Now check the vegetables with a fork. 
  • Now move the tray to the upper third part of the oven and broil for 3-4 minutes until you see the charred bits at the edges. 


  1. At the and of baking, you might see a lot of liquid in the tray. What I do is I scoop out the liquid just before broiling the vegetables. Scooping out the liquid will make sure the vegetables are nicely toasted.  If the amount of liquid is too much reduce it on stove top and drizzle on top while serving. 
  2. If you are using any hard vegetables like potato, beets which takes a little longer to cook, then first season the hard vegetables with the dressing. Bake it for 15 minutes. Then add rest of the vegetables and chicken to the pan and bake as mentioned above. 


Serving: 100g | Calories: 403kcal | Carbohydrates: 27g | Protein: 29g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 117mg | Sodium: 364mg | Potassium: 1329mg | Fiber: 8g | Sugar: 11g | Vitamin A: 13100IU | Vitamin C: 164.4mg | Calcium: 172mg | Iron: 3.6mg