Veggie Oven Chicken Recipes

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15 MINUTE HEALTHY ROASTED CHICKEN AND VEGGIES (ONE PAN)



15 Minute Healthy Roasted Chicken and Veggies (One Pan) image

Healthy chicken breast pieces and vegetables coated with Italian seasoning, olive oil and baked (roasted) in the oven for 15 minutes.

Provided by Layla

Time 20m

Number Of Ingredients 11

2 medium chicken breasts (chopped)
1 cup bell pepper (chopped (any colors you like))
1/2 onion (chopped)
1 zucchini (chopped)
1 cup broccoli florets
1/2 cup tomatoes (chopped or plum/grape)
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon italian seasoning
1/4 teaspoon paprika (optional)

Steps:

  • Preheat oven to 500 degree F.
  • Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.
  • Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.

PAN-ROASTED CHICKEN AND VEGETABLES



Pan-Roasted Chicken and Vegetables image

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

Steps:

  • Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

BAKED CHICKEN BREASTS AND VEGETABLES



Baked Chicken Breasts and Vegetables image

I got in from work one night and wanted something a little lighter. I had some frozen chicken breasts and fresh veggies. I added the spices at random and it turned out really good, I thought. There were no complaints from the others either.

Provided by Country

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 12

4 skinless, boneless chicken breast halves
8 carrots, sliced into 1/2-inch rounds
4 green bell peppers, sliced
8 stalks celery, chopped
8 green onions, chopped
¼ cup chopped fresh flat-leaf parsley
½ cup olive oil
1 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon chili powder
1 teaspoon lemon pepper
4 pinches freshly ground black pepper, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper.
  • Bake chicken breasts in the preheated oven until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 484.8 calories, Carbohydrate 23.8 g, Cholesterol 69.2 mg, Fat 31.5 g, Fiber 8.1 g, Protein 29 g, SaturatedFat 4.9 g, Sodium 923.2 mg, Sugar 10.8 g

ROASTED VEGETABLE CHICKEN



Roasted Vegetable Chicken image

A whole chicken roasted with onion, carrots, celery and potatoes. Hearty and delicious on a cold evening, or any time!

Provided by sal

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h25m

Yield 8

Number Of Ingredients 7

1 (4 pound) whole chicken
salt and pepper to taste
6 whole onions
4 carrots, cut into 2 inch pieces
4 stalks celery, chopped
6 potatoes, peeled
1 cup water

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly with aluminum foil.
  • Roast at in preheated oven, basting occasionally, for 2 hours, removing the foil for the last half hour or so of cooking. Roast until chicken is golden brown and a thermometer inserted into the thigh reaches 165 degrees F (74 C). Let chicken rest 10 minutes before carving.

Nutrition Facts : Calories 458.6 calories, Carbohydrate 39.7 g, Cholesterol 97 mg, Fat 17.4 g, Fiber 6.2 g, Protein 35.2 g, SaturatedFat 4.9 g, Sodium 147.8 mg, Sugar 6.8 g

OVEN-GRILLED CHICKEN AND VEGETABLES



Oven-grilled Chicken and Vegetables image

[DRAFT]

Provided by Food Network

Time 20m

Yield 4 Servings

Number Of Ingredients 7

1 bag (14 oz.) Birds Eye® Recipe Ready Grilling Blend
1 lb. boneless skinless chicken breast halves, cut into bite-sized cubes
2 Tbsp. olive oil
1 Tbsp. balsamic or red wine vinegar
1/2 tsp. salt
1/8 tsp. black pepper
2 Tbsp. shredded Parmesan cheese (optional)

Steps:

  • 1. Preheat oven broiler.
  • 2. Combine all ingredients, except Parmesan cheese, in large bowl; toss to coat.
  • 3. Transfer vegetables and chicken to broiler pan. Broil, stirring and turning vegetables once, 10 minutes or until chicken is done and vegetables are tender.* Sprinkle with parmesan cheese.
  • *Cook chicken to an internal temperature of 165°F as measured with a food thermometer.

ONE PAN ROASTED CHICKEN AND VEGETABLES



One Pan Roasted Chicken and Vegetables image

Healthy, quick and easy, roasted or baked chicken and vegetables recipe, homemade with simple ingredients in sheet pan/ one pan in 30 minutes. Loaded with Italian flavors!

Provided by Abeer

Categories     Main Course

Time 30m

Number Of Ingredients 17

2 Chicken breasts (Boneless, Cut into cubes)
1 cup Peppers (Green, red, yellow, orange or combination of all)
1 cup Zucchini (Sliced into circles)
1 cup Broccoli (Sliced into circles)
1/2 cup Onions (Cut into 2 inch pieces)
1/2 cup Carrots (Sliced into circles)
1/2 cup Green beans
1 cup Potatoes (Cut into small 1 inch cubes)
2-3 cloves Garlic (Finely minced)
2 tbsp Butter (Melted, Unsalted)
3 tbsp Olive oil
2 tbsp Italian seasoning
Salt (To taste)
Pepper (To taste)
1/2 tsp Paprika
1-2 tsp Lemon juice
1-2 tbsp Parmesan cheese (Shredded, For topping)

Steps:

  • Line a large sheet pan with foil paper (Dimensions: 18 x13).
  • Place chicken, peppers, zucchini, broccoli, onions, carrots, green beans, potatoes, garlic on the baking tray.
  • Drizzle butter and olive oil all over the chicken and veggies.
  • Sprinkle Italian seasoning, salt, pepper, paprika.
  • Drizzle lemon juice.
  • Toss everything until vegetables are fully coated.
  • Bake at 475 degrees F for 15-20 minutes, making sure to toss everything, halfway through for even cooking.
  • Remove from oven and sprinkle parmesan cheese. Enjoy!

Nutrition Facts : Calories 267 kcal, Carbohydrate 16 g, Protein 27 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 88 mg, Sodium 322 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

ONE-PAN CHICKEN AND VEGGIES RECIPE BY TASTY



One-Pan Chicken And Veggies Recipe by Tasty image

Here's what you need: chicken breast, broccoli, carrots, tomatoes, potatoes, salt, pepper, garlic salt, onion salt, dried rosemary, dried thyme, herbs de provence, olive oil

Provided by Lucia Plancarte

Categories     Dinner

Yield 2 servings

Number Of Ingredients 13

1 chicken breast, cut in half
1 head broccoli
3 carrots
3 tomatoes
8 potatoes
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon herbs de provence
5 tablespoons olive oil

Steps:

  • Preheat the oven to 400ºF (200ºC).
  • Cut the broccoli, carrots, tomatoes, and potatoes in small pieces.
  • For the seasoning, combine the salt, pepper, garlic salt, onion salt, rosemary, thyme, and Herbes de Provence.
  • Put the olive oil in the vegetables and sprinkle the seasoning, stir to combine.
  • Put the chicken breast cut in half with the vegetables. Add seasoning to chicken on both sides.
  • Bake 35-40 minutes, or until the chicken is cooked through.
  • Serve the chicken with some of the roasted vegetables.
  • Enjoy!

Nutrition Facts : Calories 1010 calories, Carbohydrate 133 grams, Fat 38 grams, Fiber 19 grams, Protein 39 grams, Sugar 14 grams

ONE PAN CHICKEN AND VEGGIES RECIPE BY TASTY



One Pan Chicken And Veggies Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, large sweet potato, broccoli, garlic, fresh rosemary, paprika, salt, pepper, olive oil

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 9

2 boneless, skinless chicken breasts
1 large sweet potato, diced
1 head broccoli, or large bag of broccoli florets
4 cloves garlic, minced
2 tablespoons fresh rosemary
1 tablespoon paprika
salt, to taste
pepper, to taste
2 tablespoons olive oil

Steps:

  • Line a baking sheet with aluminum foil. Lay out the sweet potato, chicken breasts, and broccoli.
  • Evenly distribute the garlic, rosemary, paprika, salt, and pepper over the entire pan. Drizzle with olive oil.
  • Bake at 400°F (200°C) for 35-40 minutes (or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear).
  • Serve up and dinner's ready! For an easy cleanup, just carefully toss the aluminum foil and you're good to go.
  • Enjoy!

Nutrition Facts : Calories 536 calories, Carbohydrate 38 grams, Fat 20 grams, Fiber 9 grams, Protein 52 grams, Sugar 10 grams

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