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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 263.4
  • Total Fat: 6.0 g
  • Cholesterol: 54.8 mg
  • Sodium: 366.4 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 4.8 g
  • Protein: 23.5 g

View full nutritional breakdown of Roasted Chicken and Veggies in One Pan calories by ingredient
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Roasted Chicken and Veggies in One Pan

Submitted by: CHELLESHOCKED
Roasted Chicken and Veggies in One Pan

Introduction

This easy dish requires little cleanup, making it perfect for busy weeknights. This easy dish requires little cleanup, making it perfect for busy weeknights.
Number of Servings: 8

Ingredients

    3 boneless, skinless chicken breasts, cut in bite size pieces
    6 medium potatoes, cut in chunks
    1 white onion, cut into wedges
    5 cloves garlic, chopped
    1 cup sliced zucchini
    1 cup sliced yellow squash
    1 cup sliced mushrooms, raw
    2 T olive oil
    thyme
    salt
    pepper


Tips

If you prefer, leave the chicken breasts whole but cook them for the same amount of time as the veggies. (And feel free to swap in any veggies you have on hand.)


Directions

1. Preheat oven to 450 degrees.

2. Mix potatoes, onion, olive oil, garlic,and mushrooms in large roasting pan. Add salt, pepper, and thyme to taste.

3. Roast vegetables 25 minutes, stirring once during cooking time.

4. Salt and pepper chicken. Add chicken and squash to roasting pan. Stir. Roast 15 more minutes or until chicken is cooked through.






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Member Ratings For This Recipe

  • LONIANNE

    Incredible!
    16 of 16 people found this review helpful
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    5/29/12
    Made this tonight, with different veggies, using potatoes, carrots, red onion, green pepper, fresh asparagus & rosemary for the spice. Didn't use the salt & pepper. Used 1/4 th C. of lt. olive oil as there were more veg. than the recipe called for.

    This was so fantabulous! A keeper! - 5/29/12

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  • TORBAY2

    O.K.
    8 of 9 people found this review helpful
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    My husband liked this better than I did. I thought it was just ok. I did not think it had enough flavor. Some of the veggies were not cooked in the time allowed. I would not make this again. - 6/3/12

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  • LDEVANY

    Very Good
    8 of 8 people found this review helpful
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    This meal was great. I even added aspargus like in the picture. Actually you can use any veggies you like. Thanks. - 5/25/12

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  • LINDAMARIEZ1


    5 of 10 people found this review helpful
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    picture does not look like bite size pieces! - 6/28/12

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  • ANNMH185


    5 of 6 people found this review helpful
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    Almost like continental fare - another tip to keep the vegetables tasty, squeeze a little lemon juice on the chicken breasts and vegetables, throw in a few tomato wedges also! - 5/24/12

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  • MARTHAR3


    2 of 5 people found this review helpful
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    Yes is doesn't match the picture I would roast veggies by themselves (I do this often with only 2 TBS of oil. That way the veggies get done. I always have roasted chicken breast on hand & chopped up & sealed in 3 oz portions. Just use ya'lls minds..
    - 9/15/12

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  • MHOGLETREE

    Good
    2 of 3 people found this review helpful
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    In order to make it more like the picture, just add the veggies you see, or the ones you want (very versitile), and leave the chicken whole. Seasonings could be left the same and with the chicken left whole, it would cook in the same time as the veggies. I'll try my healthier variation on it. - 7/25/12

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  • FAYBEE3


    2 of 3 people found this review helpful
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    I think to get something closer to the picture you could grill all the veggies and a whole chicken breast and just serve the breast over the top--marinate the chicken in a little olive oil, thyme, garlic and salt & pepper. Just a thought. - 5/26/12

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  • EOLIVIAC

    Good
    2 of 2 people found this review helpful
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    It was o.k. but needed a little more "pop" to it. - 5/25/12

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  • JUSTAGIRL45

    Incredible!
    1 of 1 people found this review helpful
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    It's really not that hard to add whatever veggies you like in this recipe. It will essentially turn out the same. I don't even think it would matter if you choose not to cut up the chicken. You may need to add a few more minutes onto the cook time for the chicken, depending on the thickness/size. - 1/24/13

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  • DEBULACLARK

    Incredible!
    1 of 1 people found this review helpful
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    I think this was delish. Roasted veggies can be as versatile as you want them to be. I really don't get all the negativity...just put the veggie you want in. I followed the recipe. Next time I'll put the asparagus and try it that way. - 12/29/12

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  • HAXLSN


    1 of 1 people found this review helpful
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    I believe the important thing here is protein and veggies-the recipe above is just one version. The picture is same recipe-just different veggies! MMMMMM good. - 10/22/12

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  • FITTOBE2


    1 of 3 people found this review helpful
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    Disappointed the directions don't match the pictures veggie-wist, but I'll give it a try, with asparagus! - 10/7/12

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  • BURLAPDOG

    Very Good
    1 of 1 people found this review helpful
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    I added carrots and peppers and also a little cooking wine, because it seemed to need a little more cooking time and was starting to stick to the bottom. It was good, and I'll definitely make this again. - 10/2/12

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  • STUFFNEARTABOR

    O.K.
    1 of 4 people found this review helpful
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    I replaced the chicken with smoked tofu to make it more heart-healthy & added lemon as another rater suggested. We liked it. - 5/25/12

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  • BEVIEG41


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    If you read the directions, it clearly states in TIPS that you can use the chicken breast whole. Don't understand the negativity, you can use any veggies that you want and it will come out great. I don't use salt, but change the recipe to my liking and it always turns out good. - 5/24/13

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  • THEGRASSCUTTER


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    5 stars 5/24/13
    This is a wonderful dish. It's amazing how some people has to have every thing spelled out before they can try a dish. Will be making this often. - 5/24/13

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  • MARYJOHANNAH


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    I do this a lot and put in sliced lemon and lemon or chili olive oil.....yummm - 5/24/13

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  • NONNAOF2

    Incredible!
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    I like to slice red, yellow and green peppers into this dish. - 5/24/13

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  • FRAN533

    Incredible!
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    good also done on the BQ - 5/24/13

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  • VKNUTSON


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    One pan, Serves 8 and ready and ready in 25 minutes - 11/6/12

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  • MICNJ43

    Incredible!
    0 of 2 people found this review helpful
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    I will be doing this by week's end,, Nov. 6. - 11/6/12

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  • DAWNF1473


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    I agree with below...what is the recipe for this image?
    - 9/4/12

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  • RETURNTOTHIN


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    Can't believe anything more bland than squash, mushrooms, and potatoes.... yes, I would choose many different vegetables with some heightened flavor, including turnips and sweet potatoes. - 8/29/12

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  • 1GROVES2


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    I agree about the photos....rarely do the photos with a recipe actually reflect what the dish should look like - 8/24/12

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