Best 2 15 Minute Healthy Roasted Chicken And Veggies One Pan Recipes

Craving a hassle-free, wholesome meal that hits the table in just 15 minutes? Look no further than this one-pan roasted chicken and veggies extravaganza! Get ready to tantalize your taste buds with juicy, tender chicken and a vibrant array of colorful veggies, all lovingly roasted to perfection in a symphony of flavors. This culinary masterpiece not only satisfies your appetite but also nourishes your body with an abundance of essential nutrients. Embrace the simplicity of this recipe, perfect for busy weeknights or those craving a delightful yet effortless dinner. Prepare to embark on a culinary journey where convenience meets taste and nutrition takes center stage.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

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

Ingredients

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

Tips:

Choose the right pan: Use a large roasting pan or baking dish with sides at least 2 inches high to prevent the vegetables from falling off the pan.
Cut the vegetables into uniform pieces: This will help them cook evenly. Aim for 1-inch cubes or florets.
Toss the vegetables in oil and seasonings: This will help them caramelize and brown in the oven.
Roast the vegetables at a high temperature: This will help them get crispy and tender. Aim for 425 degrees Fahrenheit (220 degrees Celsius).
Roast the vegetables until they are tender-crisp: This usually takes about 20-30 minutes, depending on the vegetables. You can check for doneness by piercing them with a fork; they should be tender but still have a slight bite to them.
Season the chicken generously: Use a combination of salt, pepper, garlic powder, and paprika. You can also add other seasonings, such as dried herbs or citrus zest.
Roast the chicken until it is cooked through: This usually takes about 30-40 minutes, depending on the size of the chicken. You can check for doneness by inserting a meat thermometer into the thickest part of the thigh; it should read 165 degrees Fahrenheit (74 degrees Celsius).

Conclusion:

This 15-minute healthy roasted chicken and veggies one-pan recipe is a delicious and easy way to get a healthy meal on the table. The roasted vegetables are tender and flavorful, and the chicken is juicy and moist. Plus, it's all cooked in one pan, which makes cleanup a breeze. So next time you're looking for a quick and healthy meal, give this recipe a try.