One-Pan Herb Roasted Chicken Breast with Veggies
One-Pan Herb Roasted Chicken Breast with Veggies is a perfect solution for busy weeknights or casual gatherings. This simple yet flavorful dish features juicy boneless chicken breasts roasted alongside vibrant vegetables, creating a wholesome meal that’s both satisfying and visually appealing. The herb seasoning elevates every bite, while the one-pan method ensures minimal cleanup. Whether you’re cooking for your family or prepping meals for the week, this recipe delivers delicious results with ease. Enjoy tender chicken and perfectly roasted veggies that make for a comforting dinner any day of the week.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 500g baby potatoes, halved
- 2 medium carrots, sliced
- 200g green beans, trimmed
- 3 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 200C (400F) and grease a large baking dish.
- In a small bowl, mix olive oil, paprika, garlic powder, onion powder, dried parsley, dried thyme, salt, and pepper.
- Rub half of the seasoning mix over the chicken breasts.
- In another bowl, toss baby potatoes and carrots with remaining seasoning mix; spread in the baking dish.
- Roast chicken and vegetables uncovered for 25 minutes.
- Add green beans to the dish; stir gently and bake for an additional 15 minutes until everything is cooked through.
- Slice chicken breasts before serving warm with roasted veggies.
Nutrition
- Serving Size: 1 chicken breast (150g) with mixed veggies (150g)
- Calories: 392
- Sugar: 3g
- Sodium: 485mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg