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Free: 5 Secrets To Fast Healthy DinnersGet It Now This post may contain affiliate links, which help keep this content free. (Full disclosure) You’re going to love this oven roasted chicken and vegetables recipe! I don’t know about you, but I’m always on the lookout for healthy chicken and vegetable recipes that don’t require a ton of prep or clean-up. And this sheet pan chicken and vegetables in the oven? It’s just that meal. Only 10 minutes to prep, and then the roasted boneless chicken thighs and vegetables just need to bake, which requires no work from you. Quick and easy chicken dinners are a staple for us, I love how easy it is to cook and turn it into a healthy meal. Chicken thighs are a blend of light and dark meat with tons of flavor, and if you like them as much as I do, you’ll want to also try out my balsamic chicken thighs, creamy garlic chicken thighs, and crispy oven baked chicken thighs. And pairing them with roasted vegetables? Even better. This is just about as easy as it gets! Here is how to roast chicken and vegetables in the oven (quickly!):
TIP: Making sure the chicken and vegetables are in a single layer will ensure that they cook evenly and can roast properly, instead of steaming. Don’t place the veggies on top of the chicken or layer them too much.
TIP: Use a meat thermometer to check that the chicken is done. It’s ready when it reaches 165 degrees. But for extra juicy chicken, you can take it out a couple degrees sooner if you let it rest for 5 minutes afterward, as it will rise a few degrees during this time. Oven Roasted Chicken And Vegetables FAQsCan you roast chicken and vegetables together?As you can see, absolutely! The key is to pair cuts of chicken and types of vegetables that will take a similar amount of time to cook. I did that work for you in this roasted chicken and vegetable recipe. 😉 Can I use different vegetables?Yes, healthy chicken and vegetable recipes like this one are pretty flexible. However, make sure to consider cooking time. I chose veggies that will be done at the same time as the chicken: broccoli, cauliflower, zucchini, peppers and onions, shown below. But, feel free to choose other low carb vegetables if you like. TIP: Need some guidance on which vegetables will cook faster or slower? I have some comparison as part of my all-purpose roasted vegetables guide. Can you use chicken breast?Yes, you can. The baking time will take less time, though, so your veggies may brown a bit less. Can you use bone-in chicken thighs?Yes, you can. The baking time will take longer, so cut your veggies into larger pieces to ensure they don’t overcook by the time the chicken thighs are done. Can you use a whole chicken?No, sorry – at least not together with these veggies. The chicken will take too long to roast, so the veggies will be overcooked. If you want to cook a whole chicken, try slow cooker whole chicken instead (I have an oven roasted chicken recipe coming soon), and make separate oven roasted vegetables. Can you meal prep sheet pan chicken and vegetables?Yes, healthy baked chicken and vegetables recipes are perfect for meal prep. They reheat well, so it’s a great option to make ahead. (See notes below on prep and storage.) Roasted Boneless Chicken Thighs And Vegetables Storage InstructionsCan you make it ahead?Yes, you can definitely make this dish ahead. It stores and reheats very well. How to store roasted chicken thighs and vegetables:Store them in the refrigerator for 3-5 days. Can you freeze them?Yes, you can also freeze the roasted boneless skinless chicken thighs and vegetables for 2-3 months. However, they are so quick to make, I usually prefer to make them fresh. How to reheat baked chicken and vegetables:Reheat the chicken and vegetables in a 350 degree F oven, or in the microwave, until heated through. What To Serve With Baked Chicken And VegetablesWondering what to eat with chicken and vegetables? Here are some good options:
That being said, you don’t have to add anything! The beauty of these roasted chicken thighs and vegetables is that they can be a complete low carb one-pan meal, all on its own. More Healthy Chicken And Vegetable RecipesIf you like this one-pan oven roasted chicken and vegetables recipe, you might also enjoy some of these other healthy chicken recipes with vegetables, for easy dinners:
Tap on the times in the instructions below to start a kitchen timer while you cook.
Serving size: 2 roasted boneless chicken thighs + 1 cup vegetables Nutrition Facts Amount per serving. Serving size in recipe notes above. Calories 503 Fat 30.5g Protein 46.7g Total Carbs 10.4g Net Carbs 6.7g Fiber 3.7g Sugar 4.8g Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy. © Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead. 🙂 Can you cook raw chicken and vegetables together in the oven?Place the chicken thighs over the veggies and sprinkle everything with salt and pepper. That's it – this one-pan roasted chicken and veggies dinner is ready for the oven. While it's cooking, toss the vegetables a few times. And because you combine and bake everything in one pan on parchment paper, clean up is so easy.
How long does it take to bake bone in chicken breast at 350?The cooking time for a bone-in chicken breast at 350 degrees Fahrenheit is about 30-40 minutes. However, it is always best to use a meat thermometer to ensure that the chicken is cooked all the way through. The internal temperature of the chicken should be at 165 degrees Fahrenheit.
How do I bake chicken breast without it drying out?Cook at a lower heat for longer to keep the chicken breast tender and juicy. Bake just until internal temp reaches about 160º F, then let sit under foil to cook to a safe internal temp. Line pan or baking sheet with foil or parchment paper for easy cleanup. Olive oil keeps chicken moist and adds extra flavor.
How does Gordon Ramsay make the best roast chicken?Ingredients. 1 3-pound whole chicken, cleaned.. 1/2 white onion, peeled and halved lengthwise.. 1/2 lemon, halved lengthwise.. 1/2 fennel bulb, halved lengthwise.. 4 sprigs Thai basil.. 2 egg yolks.. 3 tablespoons Szechuan pepper mix (recipe below). 4 tablespoons lemon salt (recipe below). |
Roasted bone in chicken breast with vegetables
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