Herbed Chicken and Veggies

Elevate your weeknight dinner game with this easy and flavorful Herbed Chicken and Veggies recipe, a one-pan wonder bursting with wholesome ingredients. Tender, juicy chicken breasts are marinated in a zesty herb blend of garlic, oregano, thyme, and paprika, then oven-roasted alongside a colorful medley of baby potatoes, carrots, zucchini, and crisp green beans. The result? A perfectly balanced meal with caramelized veggies and savory, seasoned chicken in every bite. With just 15 minutes of prep time and minimal cleanup, this recipe is perfect for busy families while remaining healthy and satisfying. Finish with a sprinkle of fresh parsley and a squeeze of lemon for a vibrant, citrusy kick. Ideal for meal preps or a simple, comforting dinner that’s as stunning as it is delicious!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 3 pieces garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 500 grams baby potatoes, halved
• 3 pieces carrots, sliced into 1-inch pieces
• 2 pieces zucchini, sliced into half-moons
• 200 grams green beans, trimmed
• 2 tablespoons fresh parsley, chopped
• 1 piece lemon, cut into wedges

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

Step 2

In a small bowl, combine 2 tablespoons of olive oil, minced garlic, oregano, thyme, paprika, salt, and black pepper to create the herb marinade.

Step 3

Place the chicken breasts in a large mixing bowl and pour half of the herb marinade over them. Toss to coat the chicken evenly. Set aside to marinate while preparing the vegetables.

Step 4

In another large mixing bowl, add the baby potatoes, carrots, zucchini, and green beans. Drizzle the remaining tablespoon of olive oil over the vegetables, followed by the rest of the herb marinade. Toss to ensure all the vegetables are well-coated.

Step 5

Spread the marinated vegetables evenly on the lined baking sheet. Nestle the chicken breasts among the vegetables.

Step 6

Bake in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.

Step 7

Sprinkle chopped parsley over the chicken and vegetables before serving, and serve with lemon wedges on the side for an extra burst of freshness.

Nutrition Facts

Serving size	2045.4 grams (2045.4g)

Amount per serving	% Daily Value*
Calories	2146

Total Fat 70.10g	90%
Saturated Fat 14.20g	71%
Polyunsaturated Fat 4.00g
Cholesterol 592mg	197%
Sodium 3078mg	134%
Total Carbohydrate 139.50g	51%
Dietary Fiber 29.10g	104%
Total Sugars 27.80g
Protein 237.50g	475%

Vitamin D 7IU	35%
Calcium 387mg	30%
Iron 17mg	94%
Potassium 6140mg	131%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.5%

Protein: 44.4%

Carbs: 26.1%