One-Pan Baked Chicken and Vegetables
Easy, Healthy & Flavor-Packed Dinner
If you’re looking for the perfect easy weeknight dinner that’s hearty, balanced, and full of flavor, this roasted chicken and vegetables recipe will become your new go-to. It’s a one-pan chicken and vegetables meal that delivers juicy, seasoned chicken, caramelized veggies, and a delicious balsamic glaze—all baked to perfection in under an hour.
Made with boneless chicken breasts, brussels sprouts, potatoes, onions, and jalapeños for a little kick, this dish proves that healthy food can still be exciting. The olive oil, Greek seasoning blend, and balsamic vinegar create a rich, savory base that gives the vegetables a caramelized texture and the chicken a golden, crackly crust.
Whether you’re feeding the family or meal-prepping for the week, this healthy baked chicken recipe is a winner. It’s naturally gluten-free, high in protein, and uses simple, wholesome ingredients. Plus, it’s completely customizable—swap the veggies for your favorites, and you’ll have a new version every time.
Recipe at a Glance
· Prep Time: 15 minutes
· Cook Time: (1) 15 minutes, (2) 20 minutes
· Total Time: 50 minutes
· Servings: 4
· Calories: 268 per serving
· Protein: 14g per serving
Why You’ll Love This Chicken & veggie Recipe
One-Pan Wonder: Less mess, fewer dishes, and total weeknight simplicity.
Juicy & Tender Chicken: Boneless chicken breasts stay moist and flavorful.
Caramelized Veggies: Roasted to golden perfection in olive oil and balsamic.
Healthy and Balanced: High in protein, packed with nutrients, and gluten-free.
Family-Friendly: Mild enough for everyone, yet flavorful enough for adults.
Customizable: Swap the veggies or spices for endless variety.
Perfect for Meal Prep: Stores well and reheats beautifully.
Dinner When You Don’t Want to Cook: Simple prep, effortless cleanup.
Ingredients
4 large potatoes,
2 large carrots,
1 bushel of brussels sprouts (approx. 25 pieces),
2 medium onions,
2 jalapeño peppers,
1.5 cups olive oil, divided
4 teaspoons salt, divided
3 tablespoons Greek seasoning blend
0.518 kg (1.14 lbs) chicken breast cutlets,
1.5 oz balsamic vinegar
Instructions
Preheat your oven to 380°F (190°C). Lightly coat a large roasting pan or baking sheet with olive oil or non-stick spray.
Peel and cube the potatoes and carrots into bite-sized pieces. Place them in your roasting pan and drizzle with ½ cup olive oil. Sprinkle with ½ tablespoon salt and toss until evenly coated.
Spread the potatoes and carrots evenly in the pan and roast for 15 minutes at 380°F (190°C). This gives the potatoes and carrots a head start since they take longer to cook than the other vegetables.
While the first batch is roasting, prepare the brussels sprouts (cut into chunky halves), onions (diced), and jalapeños (finely chopped).
Combine the brussels sprouts, onions and jalapeños in a large bowl and season with ½ tablespoon salt, 1 cup olive oil and 2 tablespoons of Greek seasoning blend then mix well ensure everything is coated.
After 15 minutes, remove the pan from the oven.
Add the brussels sprouts, onions, and jalapeños to the roasted carrots and potatoes.
Cut the chicken breast cutlets into small pieces and place them on top of the vegetables.
Drizzle with 1.5 ounces of balsamic vinegar, and sprinkle with 1 tablespoons of Greek seasoning blend.
Return the pan to the oven, increase the heat to 400°F (200°C), and roast for 20 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
Once done, remove from the oven and let it rest for 5 minutes before serving.
Nutrition
· Calories: 268
· Protein: 14g
· Fiber: 7g
Tips & Customizations
Protein Swap: Replace chicken breasts with boneless chicken thighs for extra tenderness.
Vegetarian Option: Substitute tofu or chickpeas for chicken for a vegetarian baked veggie dinner.
Balsamic Roasted Chicken and Vegetables: Add an extra drizzle of balsamic glaze after baking for a sweeter finish.
Mediterranean Twist: Toss in olives, cherry tomatoes, and feta cheese for a Greek-inspired one-pan meal.
Low-Carb Version: Skip the potatoes and add zucchini or cauliflower florets instead.
Smoked Paprika Chicken and Vegetables: Add 1 teaspoon of smoked paprika for a warm, smoky flavor.
Vegan Roasted Veggies: Omit the chicken and double the vegetables—use tofu for protein.
Sheet Pan Chicken and Vegetables: Spread everything evenly on a large baking sheet for faster roasting and easier cleanup.
Meal Prep & Storage
Refrigerate: Store leftovers in airtight containers for up to 4 days.
Freeze: Cool completely, then freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat: Reheat in the oven at 350°F (175°C) for 10–12 minutes or in the microwave for 1–2 minutes.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Boneless chicken thighs work perfectly and tend to be even juicier than chicken breasts.
Q: Can I make this ahead of time?
A: Yes, you can prep all your vegetables and store them in the fridge. When ready, toss with oil and seasoning, then bake.
Q: Can I add other vegetables?
A: Definitely. Try zucchini, sweet potatoes, bell peppers, or asparagus for variety.
Q: Is this recipe gluten-free?
A: Yes! All ingredients are naturally gluten-free.
Q: How do I keep the chicken juicy?
A: Don’t overcook—remove it when the internal temperature hits 165°F and let it rest before serving.
Q: Can I make this dairy-free?
A: Yes! This recipe is naturally dairy-free, thanks to olive oil and seasonings instead of butter.
Q: How do I make the vegetables extra crispy?
A: Spread everything in a single layer, and don’t overcrowd the pan. Finish under the broiler for 1–2 minutes
Final Thoughts
This one-pan baked chicken and vegetables recipe is the definition of comfort meets convenience. It’s a healthy baked chicken dinner that’s packed with nutrients, flavor, and vibrant color—all from simple ingredients.
The roasted chicken and veggies caramelize beautifully under high heat, creating a meal that’s savory, hearty, and completely satisfying. It’s the perfect good-for-you chicken dinner for busy nights, families, or anyone who wants to eat well without spending hours in the kitchen.
Serve it straight from the pan, drizzle with the balsamic olive oil pan juices, and watch it disappear. From weeknight dinners to Sunday meal prep, this baked chicken and veggies dish will become a staple in your kitchen.
Tried this recipe? Let us know what you think and leave a comment below—What extra spices would you add?
“I find myself eating different kinds of chicken each and every day, even if it’s by surprise.”
