Roasted Chicken and Vegetables Recipe

Name: Roasted Chicken and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 small red potatoes, quartered; 1 small yellow squash, cut in 1 inch pieces; 1 small zucchini, cut in 1 inch pieces; 1 red pepper, cut in 1 inch pieces; 1 medium onion, sliced; ¼ cup olive oil; 2 teaspoons basil; 2 teaspoons thyme; ½ teaspoon salt; ½ teaspoon pepper; 3 garlic cloves, chopped; 4 boneless skinless chicken breast halves

Servings: persons

8 small red potatoes, quartered
1 small yellow squash, cut in 1 inch pieces
1 small zucchini, cut in 1 inch pieces
1 red pepper, cut in 1 inch pieces
1 medium onion, sliced
¼ cup olive oil
2 teaspoons basil
2 teaspoons thyme
½ teaspoon salt
½ teaspoon pepper
3 garlic cloves, chopped
4 boneless skinless chicken breast halves

1
Heat oven to 375F.
2
In an ungreased 13x9 baking dish, combine potatoes, squash, zucchini, red pepper, and onion.
3
In a small bowl, combine oil, basil, thyme, salt, pepper and garlic; mix well.
4
Pour half of the oil mixture over vegetables and stir well to coat.
5
Place chicken breasts on top of vegetables.
6
Brush chicken with remaining oil.
7
Bake at 375F for 45 minutes.
8
Stir.
9
(Sometimes I add a little water if there is not a lot juice.)
10
Bake for 15-20 minutes more or until chicken and vegetables are tender and chicken juices run clear.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 small red potatoes, quartered, 1 small yellow squash, cut in 1 inch pieces, 1 small zucchini, cut in 1 inch pieces, 1 red pepper, cut in 1 inch pieces, and more.

Yes, Roasted Chicken and Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Chicken and Vegetables

How did you like this recipe?

Frequently Asked Questions