Chicken and Garlic Potatoes with Veggies
Savor the warmth and comfort of this one-pan Chicken and Garlic Potatoes with Veggies recipe, a wholesome and flavorful meal that's as easy to prepare as it is delicious. Tender, paprika-seasoned chicken breasts are roasted to perfection alongside crispy garlic-infused baby potatoes and a medley of vibrant carrots, zucchini, and red bell pepper. This hearty dish is brought to life with a drizzle of zesty lemon juice and a sprinkle of fresh parsley, making it a balanced, colorful feast the whole family will love. With simple ingredients, minimal prep, and just one baking sheet required, this recipe is perfect for busy weeknights or relaxed weekend dinners. Make this your go-to choice for a satisfying, oven-roasted chicken and vegetable dinner bursting with flavor and texture!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 500 grams baby potatoes
- 4 pieces garlic cloves
- 4 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 large carrots
- 1 large zucchini
- 1 large red bell pepper
- 2 tablespoons lemon juice
- 2 tablespoons parsley
Instructions
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
Wash and halve the baby potatoes. If they are large, quarter them. Transfer to a bowl.
Mince the garlic cloves and add them to the bowl with the potatoes. Add 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss well to coat.
Spread the potatoes evenly on one side of the baking sheet.
Season the chicken breasts with 1 tablespoon of olive oil, paprika, oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Rub the seasoning into the chicken.
Place the seasoned chicken breasts in the center of the baking sheet next to the potatoes.
Wash and chop the carrots, zucchini, and red bell pepper into bite-sized pieces. Transfer them to a bowl.
Drizzle the vegetables with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Toss well and arrange them on the other side of the baking sheet.
Roast in the oven for 35-40 minutes, flipping the chicken halfway through cooking, until the chicken reaches an internal temperature of 75°C (165°F) and the potatoes are golden and crispy.
Once done, remove the baking sheet from the oven. Drizzle the roasted chicken and veggies with lemon juice and garnish with chopped parsley before serving.
Nutrition Facts
Calories |
2244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 5387 mg | 234% | |
| Total Carbohydrate | 138.1 g | 50% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 33.9 g | ||
| Protein | 230.7 g | 461% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3611 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
