Oven Roasted Chicken and Veggies
A comforting and customizable dish featuring juicy chicken and colorful vegetables, roasted to perfection.
Ingredients
Main Ingredients
- 4 pieces chicken thighs or breasts Choose organic or free-range for the best flavor and quality.
- 2 cups mixed vegetables Carrots, bell peppers, and broccoli work well; you can also use zucchini or sweet potatoes.
- 2 tablespoons olive oil Opt for extra virgin olive oil for its rich flavor.
- 1 teaspoon garlic powder Fresh minced garlic is a great substitute.
- 1 teaspoon onion powder Adds depth of flavor.
- to taste None Salt and pepper Season according to your taste.
- to taste None Fresh herbs (like thyme or rosemary) For garnish.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) to ensure an even and crispy finish.
- In a large bowl, combine the chicken pieces with olive oil, garlic powder, onion powder, salt, and pepper. Toss until the chicken is well coated.
- Add the mixed vegetables to the bowl and toss gently with the chicken, ensuring everything is evenly coated.
- Spread the chicken and veggies evenly on a baking sheet lined with parchment paper, using a single layer to avoid steaming.
Cooking
- Roast in the oven for 30–40 minutes, or until the chicken is cooked through and the vegetables are tender, reaching an internal temperature of 165°F (75°C) for the chicken.
- Garnish with fresh herbs before serving and enjoy your hearty meal!
Notes
Use seasonal vegetables for the most flavor and nutrition. Leftovers can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.