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Roasted Chicken with Vegetables

Roasted Chicken with Vegetables

This Garlic Herb Roasted Chicken with Vegetables is an easy one-pan dinner packed with lean protein and roasted vegetables. Perfect for meal prep, weight loss, and busy weeknights, this healthy meal delivers great flavor while staying under 500 calories per serving.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb Boneless Skinless Chicken Breast trimmed
  • 2 cups Brussels Sprouts halved
  • 2 cups Fresh Green Beans trimmed
  • 1.5 cups Yukon Gold Potatoes diced
  • 3 tbsp Olive Oil divided
  • 4 cloves Garlic minced
  • 1 tsp Dried Rosemary
  • 1 tsp Dried Thyme
  • 1 tsp Paprika
  • 1 tsp Salt to taste
  • 0.5 tsp Black Pepper to taste
  • 1 tbsp Lemon Juice freshly squeezed
  • 2 tbsp Fresh Parsley chopped for garnish

Equipment

  • Large sheet pan
  • Mixing bowls
  • Knife
  • Cutting board
  • Measuring spoons
  • Meat thermometer

Method
 

  1. Preheat oven to 425°F (220°C).
  2. In a bowl, combine chicken with olive oil, garlic, rosemary, thyme, paprika, salt, pepper, and lemon juice.
  3. Toss Brussels sprouts, green beans, and potatoes with olive oil and seasonings.
  4. Arrange vegetables on a sheet pan and place seasoned chicken in the center.
  5. Roast for 35–40 minutes or until chicken reaches 165°F internally.
  6. Let chicken rest for 5 minutes before slicing.
  7. Serve chicken over roasted vegetables and garnish with fresh parsley.

Notes

For extra flavor, finish with a squeeze of fresh lemon juice before serving. Store leftovers in the refrigerator for up to 4 days for easy meal prep.
  • Protein: 38g
  • Carbohydrates: 24g
  • Fat: 18g
  • Fiber: 6g
  • Sugar: 4g
  • Sodium: 620mg