Print

Roasted Chicken with Herb Vegetables

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Roasted Chicken with Herb Vegetables is the perfect balance of hearty, healthy, and flavorful! Juicy chicken breasts seasoned with smoky paprika and rosemary, paired with perfectly roasted vegetables like baby potatoes, carrots, broccoli, and zucchini. It’s an easy, nutritious dinner that’s ideal for busy nights or meal prepping. This recipe is part of our collection of quick high-protein meals, simple high-protein meals, and quick and easy dinner recipes with ground beef alternatives. Perfect for your Pinterest boards on healthy recipes, recipes for dinner, recipes appetizers and snacks, and recipes to try.

Ingredients

Scale

  1. For the Chicken:

    • 2 boneless, skinless chicken breasts

    • 1 tbsp olive oil

    • 1 tsp smoked paprika

    • 1 tsp garlic powder

    • 1/2 tsp salt

    • 1/2 tsp black pepper

    • 1/2 tsp dried rosemary

    For the Roasted Vegetables:

    • 2 cups baby potatoes, halved

    • 2 carrots, sliced

    • 1 small onion, chopped

    • 1 cup broccoli florets

    • 1 zucchini, sliced

    • 2 tbsp olive oil

    • 1 tsp garlic powder

    • 1/2 tsp dried thyme

    • 1/2 tsp dried oregano

    • Salt & pepper to taste

Instructions

  • Preheat your oven to 400°F (200°C).

  • Rub the chicken breasts with olive oil, smoked paprika, garlic powder, salt, black pepper, and rosemary. Set aside.

  • In a bowl, toss the baby potatoes and carrots with olive oil, garlic powder, thyme, oregano, salt, and pepper. Spread on a baking sheet.

  • Roast potatoes and carrots for 25 minutes.

  • After 25 minutes, add the broccoli florets to the tray and place the seasoned chicken on another part of the tray. Continue roasting for 20 minutes or until the chicken reaches an internal temperature of 165°F (75°C).

  • Meanwhile, heat a pan over medium heat with a drizzle of olive oil. Sauté zucchini slices for 3-4 minutes per side until golden. Season with salt and pepper.

 

  • Slice or shred the roasted chicken and serve with the vegetables. Garnish with fresh herbs if desired.

Notes

  • You can swap the chicken breasts for thighs for a juicier result.

 

  • For extra flavor, garnish with fresh herbs like parsley or thyme after serving.

Nutrition

Find it online: https://grandmarecipesflash.com/roasted-chicken-with-herb-vegetables/