15 Minute Healthy Roasted Chicken and Veggies (Video)

Healthy and flavorful. Oven roasted chicken breasts and rainbow veggies are tender & juicy and ready in 15 minutes. 
15 Minute Healthy Roasted Chicken and Veggies (One Pan) This is a long time favorite recipe of mine and I can’t believe I haven’t shared it yet. It’s a “one pan” type of dish where you basically place everything in the pan and bake. Minutes later, a hearty and delicious dinner platter is ready. The reason this dish cooks so quickly is because of the chicken is cut into small bite size pieces and the oven temperature. The results are charred veggies and juicy chicken.

This is great when you are hungry but lazy and are on the edge of calling take out. Instead, pop these healthy veggies and chicken in the oven and I assure you, they will be ready before the takeout is supposed to arrive. Plus, they are 1000x healthier and tastier. Serve these veggies with a  side of rice, quinoa, or bread.
15 Minute Healthy Roasted Chicken and Veggies (One Pan) To being, chop the veggies and chicken and place on a small baking sheet. Season with olive oil, salt and pepper,Italiann seasoning, and paprika. Gently combine and bake for 15 minutes. See the video below for more details!
15 Minute Healthy Roasted Chicken and Veggies (One Pan) 15 Minute Healthy Roasted Chicken and Veggies (One Pan)

15 Minute Healthy Roasted Chicken and Veggies (One Pan)

4.8 from 65 reviews
Prep time:
Cook time:
Total time:
Serves: 2
Healthy chicken breast pieces and vegetables coated with Italian seasoning, olive oil and baked (roasted) in the oven for 15 minutes.


  • 2 medium chicken breasts, chopped
  • 1 cup bell pepper, chopped (any colors you like)
  • ½ onion, chopped
  • 1 zucchini, chopped
  • 1 cup broccoli florets
  • ½ cup tomatoes, chopped or plum/grape
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon italian seasoning
  • ¼ teaspoon paprika (optional)


  1. Preheat oven to 500 degree F.

  2. Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes.

    Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.

  3. Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.

15-minute-healthy-roasted-chicken-and-veggies-videoPIN RECIPE15 Minute Healthy Roasted Chicken and Veggies (Video)15 Minute Healthy Roasted Chicken and Veggies (One Pan)




    This dish was super easy to make, I used chicken thighs just because my fiancé prefers thighs than chicken breast because they aren’t as dry; it came out super good, very juicy and delicious! Definately making this again!

  • Jonathan S.

    Yum is right. Just found Yummly over the weekend and this was the first recipe I tried with a couple of modifications — I used chicken thighs (they are cheaper and I think have more flavor) and I used brussel sprouts instead of broccoli (that’s what I had on hand). It took me a bit longer to do the prep (a bit out of practice and tiny kitchen — closer to 20 min prep, but I think 5-10 is reasonable if you cook all the time). I also cooked it for 20 min. It was delicious and easy. Could become a go-to meal for me. Thanks Yummly (and Gimmedelicious).

    • Layla

      I understand what you mean about the prep. I usually prep 5x faster than hubby! I’m glad you enjoyed the recipe; Add brussels sprouts and using thighs sounds delicious too! I’m curious though, Did you chop up the thighs or bake them whole?

      • Jonathan S.

        Layla, I chopped up the thighs. Thanks for a great & easy recipe. Do you stir the chicken & veg part way during the roasting? I didn’t at first, but when I checked at 15 minutes, it seemed like it needed a bit more time and I gave it a stir — seemed to work well.

        Thanks again — I’m going to look for more of your recipes

          • Jonathan S.


            I explored your site further to discover that it’s all you — a one woman operation — how cool. I also love that you encourage others to become food bloggers as well. That’s amazing that you are making real money and only doing it for three years. How much time do you spend doing it?

            You have a new fan here. Looking forward to trying more of your recipes.

            Take care,


          • Layla

            Thanks so much! It is a one women operation for now and it’s unbelievable how quickly the blog is growing – The blog get’s over 1 million monthly visitors now! I spend most of my day working on this blog because posting just 1 recipe is a long process that takes most of my day and sometimes the next day as well. I’m glad I have a new reader and I hope you like my other recipes as much as you liked this one! 🙂

  • Tina

    Oh my…this was delicious!! I have to admit, I was very leary about the 500 degree temperature, but it was PERFECT!!! This dish ended up being the juiciest chicken I’ve ever made. Kuddos to the chef!!

  • Christa Raburn

    Does this work well as a freezer meal? It seems like it would. We LOVE this recipe! I’ve made it many times. My girls even like it! Thank you for sharing it!

  • Juanita

    I recently met with my Cooking Group and your recipe was prepared. It was enjoyed by all. What a great tasting meal!

  • Julie

    I made this last night for my boyfriend and I. The recipe is a keeper! I learned a) cut the zuchinni into larger pieces (that got mushy), b) use less oil, c) let oven totally pre-heat before putting the pan in. I used cajun seasoning instead of Italian and that worked fine. Next time I’ll add some yellow summer squash and, when in season, asparagus.

    It IS time-consuming to prep but at least that can easily be done ahead of time.

  • Kelly

    Looks amazing however questioning nutritional info. How can one serving have 23g of fat when the recipe only calls for 2 tbs of olive oil at 14 g of fat per tbs ? Looking for WW recipes and this one comes out a 11 points,

  • Camelia

    O M G…Awesome and divine, very fast made and yummy, i was in haven eating this meal for diner, and my hubby and 4years old really enjoyed too. I just added some yellow squash too and oven 475 for 20-25 min (I redused the recipe for 3 portion). Thank you for sharing so healthy, delicious and very fast diner.

  • Connie

    Made this last evening for dinner. We loved it. I have one vegetarian in the family, so we used two sheet pans. The meat-heads 🙂 agreed to have this often, and switch up with steak, sausage, shrimp, or fish sometimes. Yum!


    OMG….. this was sooooo good. I tossed the raw ingredients in olive oil, nature seasoning, italian seasoning, lawrys with cracked black pepper, onion and garlic powder. 25 minutes at 475. I served with white rice and a little grated parmesan. It was absolutely delicious. I can see this recipe being in rotation at least 2 to 3 times a month. It was a little time consuming chopping the veggies ut it really was worth it. I will also use a larger cookie sheet so all the veggies char evenly.

  • Renee

    I cooked this tonight, OMG!!!!!! I used shrimp instead of chicken and added carrots and mushrooms…… Defiently will cook again with chicken and shrimp….

  • Karen Goodall

    Since I did not get an answer to my original question, I will just mention that I roasted mine at 425 degrees for about 30 minutes. (I had asked how long to roast at a lower temperature since I don’t like setting my oven as high as 500 degrees). I used the large roasting pan that came with my oven since I doubled the recipe. I do like Italian seasoning, so I used that. Since we like garlic, I put half the amount of salt and used garlic salt for the remaining half. We all really liked it! I may try it with McCormick’s Mediterranean blend seasoning next time.

  • Cindy

    Can you make it in an aluminum disposal pan? Also can you substitute chicken for meat? How long will the cooking tI’m be?

      • Cassie

        I just saw this! Thanks! I’m trying it right now. Forgot to spray the foil with pam, so hopefully the oil was enough to help it not stick!

    • Emily

      You absolutely can! I have done a very similar recipe on the grill with a foil pack. The chicken came out exceptionally juicy and flavorful! I would also end up covering this dish in the oven until the last 7 minutes or so in order to get the same effect. Hope this helped!

  • Cyndi

    I use this dish at least twice a week…… Switching out the meats and veggies…. It’s a family staple….. Only thing I change is I use a baking dish (like Pyrex) bake at 400 instead, and cook a little longer!!!!! BEST RECIPE EVER!!!! thank you for sharing!!!

    • Karen Goodall

      Cyndi, I would prefer to cook it at a lower temperature, too. (High oven temperatures set my smoke alarms off!). So how long did you cook it at 400 degrees?

  • Linda

    Hi, love the look of this recipe just wanted to ask what do you mean by Italian seasoning? Does it mean Italian dried herbs or Italian seasoning dressing you would use on a salad? I am in Australia, would love someone to lend a hand before I make. Thanks 🙂

    • Layla

      I would heat up the pan for at least a minute on high heat then just add the oil and veggies to the pan all at once and cook on high for 10 minutes.

  • Ian van Staden

    I tried this tonight and it was very easy but I had a lot of liquid so the veggies were almost steamed so not as nice. I used cooking paper on the bottom of the roasting pan, could this be the reason? I like the idea and will try it again.

    • Kris

      I had the same issue. Didn’t use any parchment paper either. Broccoli was the only thing that charred… Everything else was soggy which I’m not a fan of. Chicken was good.

  • Michelle

    Do you pre cook the chicken before putting it in the oven? Or if it is cut in small enough pieces will it cook thoroughly in the oven?

  • Heidi

    My partner and I made this the other night. So easy and so tasty! Definitely will be one of our go to dinners in the future. Thanks for the recipe!

  • Priscilla

    Hello, I made this meal and my family LOVED it! I made a batch for myself without some of the veggies to make it GERD friendly and it was still full of awesomeness!
    Anyway, I was wondering if you think this meal can be prepped and frozen? We have a neighbor that is going through chemo and I’m making a bunch of frozen meals for him and his wife to pop in the oven, and this meal sounds like it freezes fine, but not sure, I’m still pretty new to freezer meals. Also do you have any other healthy easy options for me to include in the menu for them. Thank you!

  • Tamra

    What rack do you cook yours on? The top or middle?
    Also, how big do you consider serving size to be?

  • Julie

    Have you ever substituted pork for chicken? I don’t want to make a second trip to the store today but want to try this recipe and have pork on hand… Wasn’t sure if it would dry out faster than chicken, any thoughts?

  • Jewcybabe

    Made this dish tonight to rave reviews. Definitely will make a repeat appearance in my menu rotation!

  • Susan

    I don’t understand the nutrition values. 111.4 gr of cholesterol and 23 gr of fat with 5.7 gr of it being saturated fat. It uses olive oil. Also, I don’t understand why the sodium level is so high with 1/2 tsp of salt.

    Can someone please clarify this for me.

  • Lynn

    My husband and I really enjoyed this dish!! What an awesome way to use up leftover veggies. We added summer squash and asparagus and some garlic too. My stoneware is only heat resistant to 450 degrees, so I just added another 15 minutes to the baking time to be safe. We will definitely make again!

  • Casey

    how would you adjust to serve 4 people? more chicken or veggies? if so, would that affect cook time/temp?

    • Layla

      Double the recipe and use a large sheet pan. As long as everything is not over-lapping you should be okay. Bake between 15-20 minutes just to be safe. Please let us know how it turns out for you!

  • Janet Clatney- Bertsch

    I prepared it in a 9×13 Pyrex pan. I put it in the oven when the temperature was 350 and when the temperature reached 500, the pan exploded and I had glass and veggies all oven the oven. It did smell good until things hit the element. I checked Pyrex online and others have had the same results cooking at 500 degrees. Next time I’ll use a small cookie sheet.

    • Layla

      Oh my god I’m so sorry to hear that, Janet! I don’t recommend using a Pyrex or any glass pan on a high temp. I had the same thing happen to me once with a ceramic dish once, worst experience ever. I’m just glad you’re okay and safe! Please try it with a metal sheet pan next time, I’m sure you will love the dish!

    • Layla

      I think it would depend on how thin they are. If they are the size of fries they should cook in time even though you might have to leave the pan in the oven for about 20 minutes.

  • Melissa

    I found this recipe on Pinterest. This is only the second time in my Internet life that I have been compelled to write a comment about a recipe online – this is an AMAZING dish! It is so simple and delicious, and I can’t for the life of me figure out why I never thought to make this before now. I used a Pyrex baking dish, so I had to add some cooking time (about 20 minutes more), but that is the only modification I had to make, which is a good thing because I’m actually not a very good cook and I have to have recipes that I can follow easily. Thanks so much for posting this. I know I will be making this dish quite often!

  • Cynthia

    I made this today and it is definitely a keeper. I had one of those, ‘now why didn’t I think of that’ moments as I took it out of the oven. We love roasted veggies, but I never thought to cut them smaller and add chicken. Thanks for the recipe.

  • jane

    Dear Layla, would covering the pan with veggies with another piece of foil prevent the vegetables from getting too charred? I am not a big fan of charred veggies… thank you..jane

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