One Pan EASY Chicken & Roasted Vegetables Recipe | Must Try ‼️

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken

Chicken breasts are leaner, while bone-in chicken is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is more budget-friendly.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Yellow squash has a similar texture, while cucumbers are often less expensive.

carrots

🥗Healthier: parsnips

💰Cheaper: frozen mixed vegetables

Parsnips provide a unique flavor, while frozen veggies are economical.

Preheat the oven to 425°F (220°C).

Prepare a baking sheet by lining it with parchment paper.

Cut the chicken thighs into bite-sized pieces and place them in a large bowl.

Chop the carrots, bell peppers, zucchini, and red onion into similar-sized pieces and add them to the bowl with the chicken.

Drizzle olive oil over the chicken and vegetables, then add minced garlic, rosemary, thyme, salt, and black pepper.

Toss everything together until well-coated in the oil and seasonings.

Spread the chicken and vegetables evenly on the prepared baking sheet.

Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the chicken is cooked through and vegetables are tender.

Remove from the oven and squeeze fresh lemon juice over the top.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level: