Herbed Chicken and Veggies
Elevate your weeknight dinner game with this easy and flavorful Herbed Chicken and Veggies recipe, a one-pan wonder bursting with wholesome ingredients. Tender, juicy chicken breasts are marinated in a zesty herb blend of garlic, oregano, thyme, and paprika, then oven-roasted alongside a colorful medley of baby potatoes, carrots, zucchini, and crisp green beans. The result? A perfectly balanced meal with caramelized veggies and savory, seasoned chicken in every bite. With just 15 minutes of prep time and minimal cleanup, this recipe is perfect for busy families while remaining healthy and satisfying. Finish with a sprinkle of fresh parsley and a squeeze of lemon for a vibrant, citrusy kick. Ideal for meal preps or a simple, comforting dinner that’s as stunning as it is delicious!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 500 grams baby potatoes, halved
- 3 pieces carrots, sliced into 1-inch pieces
- 2 pieces zucchini, sliced into half-moons
- 200 grams green beans, trimmed
- 2 tablespoons fresh parsley, chopped
- 1 piece lemon, cut into wedges
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a small bowl, combine 2 tablespoons of olive oil, minced garlic, oregano, thyme, paprika, salt, and black pepper to create the herb marinade.
Place the chicken breasts in a large mixing bowl and pour half of the herb marinade over them. Toss to coat the chicken evenly. Set aside to marinate while preparing the vegetables.
In another large mixing bowl, add the baby potatoes, carrots, zucchini, and green beans. Drizzle the remaining tablespoon of olive oil over the vegetables, followed by the rest of the herb marinade. Toss to ensure all the vegetables are well-coated.
Spread the marinated vegetables evenly on the lined baking sheet. Nestle the chicken breasts among the vegetables.
Bake in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.
Sprinkle chopped parsley over the chicken and vegetables before serving, and serve with lemon wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
2146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3078 mg | 134% | |
| Total Carbohydrate | 139.5 g | 51% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 27.8 g | ||
| Protein | 237.5 g | 475% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 386 mg | 30% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 6140 mg | 131% | |
*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.
