Roasted Chicken, Potatoes & Veggies Recipe

Name: Roasted Chicken, Potatoes & Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb Chicken breast; 1 tbsp Olive oil; 1 tbsp Worcestershire sauce; 1 1/2 clove Minced garlic; 1 tsp Oregano; 1 tsp Seasoning salt; 1/2 tsp Chili powder; 1/2 tsp Black pepper; 8 Red potatoes; 1 1/2 cup Frozen broccoli florets; 1 Zucchini; 1/2 Onion (or 1/2 bag frozen chopped onions); 3 tbsp Olive oil; 1 1/2 Minced garlic; 1 tsp Seasoning salt; 1 tsp Black pepper; 1 tsp Garlic salt; 1 Pack or can of chicken gravy (optional)

Servings: persons

1 1/2 lb Chicken breast
1 tbsp Olive oil
1 tbsp Worcestershire sauce
1 1/2 clove Minced garlic
1 tsp Oregano
1 tsp Seasoning salt
1/2 tsp Chili powder
1/2 tsp Black pepper
8 Red potatoes
1 1/2 cup Frozen broccoli florets
1 Zucchini
1/2 Onion (or 1/2 bag frozen chopped onions)
3 tbsp Olive oil
1 1/2 Minced garlic
1 tsp Seasoning salt
1 tsp Black pepper
1 tsp Garlic salt
1 Pack or can of chicken gravy (optional)

1
["Cut chicken breasts down to approximately 2"" x 3"" or anywhere in that size range.", "Add chicken and all seasonings listed above for chicken into ziplock bag and shake to coat chicken and mix through.", "Set aside.", "Heat oven to 400.", "Clean potatoes and zucchini, pull frozen broccoli from freezer and set aside.", "In a large mixing bowl add olive oil and all seasonings for vegetables.", "Cut potatoes and add to mixture as you finish each one.", "This keeps any potatoes from starting to brown if you do a quick mix after a couple minutes.", "Mix all potatoes with olive oil and seasonings.", "Using a large baking sheet with a lip, spoon potatoes across sheet.", "Using a slotted spoon works best so you don't have too much oil on potatoes and so you can use the remaining oil and seasoning for the veggies.", "Bake potatoes for 10 minutes by themselves.", "Add broccoli and onions to mixing bowl with olive oil left over from potatoes.", "Cut zucchini and add to bowl.", "Mix well.", "Pull baking sheet from oven.", "Place chicken throughout and spoon veggies over everything.", "I try to keep as much off of the chicken as possible.", "Bake for 35 minutes or until potatoes and chicken are cooked through.", "Optional - serve with chicken gravy.", "Enjoy!"]

715

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 1/2 lb Chicken breast, 1 tbsp Olive oil, 1 tbsp Worcestershire sauce, 1 1/2 clove Minced garlic, and more.

Yes, Roasted Chicken, Potatoes & Veggies 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.

That's it — enjoy your meal!

Roasted Chicken, Potatoes & Veggies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions