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One Pan Roasted Garlic Parmesan Chicken and Veggies

A hearty meal featuring chicken, roasted vegetables, garlic, and Parmesan, all cooked in one pan for minimal cleanup.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 pound boneless, skinless chicken breasts Chop into 1/2-inch pieces
  • 1 tablespoon dried parsley For seasoning
  • 2 teaspoons dried oregano For seasoning
  • 1/2 teaspoon garlic powder For seasoning
  • 1/2 teaspoon onion powder For seasoning
  • 1 teaspoon paprika For seasoning
  • 1/2 teaspoon seasoned salt For seasoning
  • 1/4 teaspoon pepper For seasoning
  • 1 large lemon Zested and juiced
  • 5 tablespoons olive oil Divided use
  • 1/2 tablespoon minced garlic For seasoning
  • freshly grated Parmesan cheese To taste for topping
For the Vegetables
  • 1 cup baby carrots, sliced in half
  • 1 1/2 cups baby red potatoes, sliced
  • 1 large yellow onion, coarsely chopped
  • 1 head broccoli, chopped Chopped into bite-sized florets
  • 1/4 teaspoon red pepper flakes Optional, for some heat
Optional Serving
  • 1 cup quinoa or rice Optional, for serving

Method
 

Preparation
  1. Dry the chicken breasts with a paper towel, chop them into 1/2-inch pieces and place them in a medium bowl.
  2. In a small bowl, mix dried parsley, oregano, garlic powder, onion powder, paprika, seasoned salt, and pepper. Add red pepper flakes if desired.
  3. Take half of the seasoning mix and add it to the chicken, then pour in 2 tablespoons of olive oil and the zest and juice of the lemon.
  4. Toss everything together and marinate in the fridge for about 30 minutes.
Cooking
  1. Preheat your oven to 425°F (220°C). Prepare a large sheet pan lined with parchment paper.
  2. Arrange the sliced carrots, potatoes, and chopped onion on the sheet pan. Drizzle with remaining 2 tablespoons of olive oil and add most of the remaining seasoning mix.
  3. Toss to coat the vegetables well, then bake for 20 minutes.
  4. After 20 minutes, toss the roasted veggies to one side and add chopped broccoli and minced garlic on the other side. Drizzle with 1 tablespoon of olive oil and sprinkle with the last teaspoon of seasoning.
  5. Bake for an additional 15-20 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
  6. For a charred effect, switch the oven to a high broil for 1-2 minutes, keeping a close watch to prevent burning.
Serving
  1. Generously top the chicken and veggies with freshly grated Parmesan cheese before serving.
  2. Optionally, serve over quinoa or rice, and garnish with lemon wedges.

Notes

Allow leftovers to cool before storing in airtight containers. Consume within 3-4 days for best quality, or freeze for longer storage.