Easy Healthy Roasted Chicken and Vegetables Skillet
Some meals just make life easier, you know? This Roasted Chicken and Vegetables Skillet is one of them. It’s simple, full of flavor, and doesn’t leave you with a sink full of dishes—because who has time for that?
I know you want something homemade, something that tastes amazing, but without spending hours chopping, stirring, and stressing out. I totally get it.
That’s why this recipe is a lifesaver. Just season everything, toss it in a skillet, and let the oven do the work.
The chicken turns out juicy, the veggies caramelize just right, and boom—you’ve got a wholesome meal that looks and tastes like you went all out.
One of my favorite things about this dish? It’s totally flexible. Got zucchini? Throw it in. Prefer sweet potatoes over regular ones? Go for it. Love extra garlic?
I say, the more, the better! It’s the kind of meal that works with whatever you have in your fridge, which means less waste and more deliciousness.
So, if you’re looking for a quick, healthy dinner that feels comforting but won’t slow you down, this is it. Grab your skillet, and let’s make something seriously good together tonight!
Ingredients List for Roasted Chicken and Vegetables Skillet
For the Chicken:
- 2 boneless, skinless chicken breasts (or thighs for extra juiciness)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked or regular)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano (or Italian seasoning)
For the Vegetables:
- 1 medium zucchini, sliced
- 1 bell pepper, sliced (any color)
- 1 small red onion, sliced
- 1 cup cherry tomatoes, halved
- 1 medium carrot, thinly sliced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Optional Add-Ins & Swaps:
- Swap zucchini for broccoli or green beans
- Use sweet potatoes instead of carrots for a heartier meal
- Add a pinch of red pepper flakes for extra heat
- Finish with fresh lemon juice or grated Parmesan for extra flavor
Step-by-Step Cooking Instructions
Step 1: Preheat & Prep
- Preheat your oven to 400°F (200°C). Give it a few minutes—no one likes a cold oven.
- Grab a large oven-safe skillet (or a sheet pan if that’s what you have).
Step 2: Season the Chicken
- Pat the chicken dry with paper towels (helps it get that nice golden crust).
- Drizzle 1 tablespoon of olive oil over the chicken, then sprinkle on garlic powder, paprika, salt, pepper, and oregano.
- Rub everything in like you’re giving it a mini spa treatment.
Step 3: Prep the Veggies
- Toss all the sliced veggies into a bowl.
- Add olive oil, salt, pepper, and garlic powder.
- Give it a good mix—hands or a spoon, your call. Just make sure everything’s coated.
Step 4: Sear the Chicken
- Heat a little oil in your skillet over medium-high heat.
- Add the chicken and sear for 2-3 minutes per side until golden brown. (Don’t worry, it’ll finish cooking in the oven.)
Step 5: Add the Veggies & Roast
- Spread the veggies around the chicken in the skillet (or on a baking sheet if using one).
- Pop it in the oven and roast for 20-25 minutes until the chicken is cooked through (internal temp: 165°F/75°C) and the veggies are beautifully roasted.
Step 6: Serve & Enjoy!
- Let the chicken rest for 5 minutes (I know, patience is hard).
- Slice, serve with the veggies, and maybe squeeze a little lemon juice over the top for an extra pop of flavor.
Common Mistakes to Avoid
❌ Skipping the Preheat – If you throw everything into a cold oven, don’t expect crispy, golden goodness. Give it time to heat up first!
❌ Not Drying the Chicken – Wet chicken = sad, soggy sear. Pat it dry before seasoning for that beautiful golden crust.
❌ Overcrowding the Pan – If you pile the veggies on top of each other, they’ll steam instead of roast. Spread them out so they can caramelize properly.
❌ Forgetting to Rest the Chicken – I know, it smells amazing, but slicing too soon lets all the juices run out. Give it 5 minutes to lock in the moisture!
❌ Underseasoning the Veggies – Nobody likes bland vegetables. Make sure to coat them evenly in olive oil, salt, pepper, and garlic powder for full flavor.
❌ Overcooking the Chicken – Dry chicken is the enemy! Use a meat thermometer and pull it out at 165°F (75°C) for perfectly juicy bites.
Variations & Customizations
Spicy Version – Love a little heat? Add ½ teaspoon of cayenne pepper or red pepper flakes to your seasoning mix. You can also drizzle with hot sauce or toss the veggies in a little sriracha before roasting.
Keto-Friendly – Keep it low-carb by skipping the carrots and replacing them with broccoli or cauliflower. Want even more flavor? Use chicken thighs instead of breasts for extra juicy goodness!
Vegetarian – Swap out the chicken for chickpeas, tofu, or tempeh. Toss them with the same seasoning and roast with the veggies. Add some crumbled feta or avocado on top for extra creaminess!
Serving & Presentation Tips
Step 1: Slice the Chicken Like a Pro
- Let the chicken rest for 5 minutes (seriously, don’t skip this!).
- Use a sharp knife to slice it against the grain—this keeps it tender and juicy.
Step 2: Arrange Like a Chef
- Spread the roasted veggies evenly on a serving platter or directly on a plate.
- Place the sliced chicken on top or slightly to the side so every bite gets some of that veggie goodness.
Step 3: Add a Little Extra Flair
- Squeeze fresh lemon juice over the top for a burst of brightness.
- Sprinkle fresh herbs like parsley, cilantro, or basil for a pop of color and freshness.
- Drizzle a little balsamic glaze or a touch of extra virgin olive oil for a glossy finish.
Step 4: Pair It Up!
- Serve with a side of quinoa, brown rice, or cauliflower rice for extra texture.
- Want something creamy? A dollop of Greek yogurt with a pinch of salt & garlic powder makes an amazing dip.
Storage & Freezing Instructions
Refrigeration (Good for up to 4 Days)
1️⃣ Let the chicken and veggies cool completely before storing.
2️⃣ Place them in an airtight container and pop it in the fridge.
3️⃣ To reheat, warm in a skillet over medium heat for 5-7 minutes, or microwave in 30-second bursts until hot.
💡 Pro Tip: Add a splash of water or broth before reheating to keep everything juicy!
Freezing (Good for up to 3 Months)
- Let everything cool completely.
- Store in a freezer-safe container or zip-top bag (squeeze out as much air as possible).
- Label with the date so you don’t forget when you made it.
- To reheat, thaw overnight in the fridge, then warm in a skillet or oven at 350°F (175°C) for 10-15 minutes.
💡 What Not to Freeze: If you added zucchini or other watery veggies, expect them to soften after thawing. If that bothers you, just roast a fresh batch when reheating!
Now you’re set for easy, delicious meals all week ahead! 🎉
Frequently Asked Questions (FAQs)
1. Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are juicier and more flavorful. Just adjust the cooking time—thighs may take 5-10 minutes longer depending on size.
2. What vegetables work best for this recipe?
You can mix it up! Try zucchini, bell peppers, asparagus, or green beans. Just keep in mind that softer veggies cook faster, so add them in the last 10 minutes.
3. How do I know when the chicken is fully cooked?
Use a meat thermometer—chicken is done at 165°F (75°C). If you don’t have one, slice into the thickest part; the juices should run clear with no pink inside.
4. Can I make this ahead of time?
Yes! You can season everything in advance and store it in the fridge for up to 24 hours before cooking. You can also roast everything, store it, and reheat when ready to eat.
5. How do I prevent the chicken from drying out?
- Don’t overcook it! Use a thermometer to check for doneness.
- Let it rest for 5 minutes before slicing.
- Drizzle a little olive oil or lemon juice over the top before serving.
6. Can I make this in a cast iron skillet?
Yes! A cast iron skillet gives the best sear on the chicken. Just make sure it’s oven-safe if you’re transferring it from stovetop to oven.
7. What can I serve this with?
This dish is great on its own, but if you want extras, try quinoa, rice, mashed potatoes, or a fresh salad.
Got another question? Ask away in the comments! 😊
Conclusion
And that’s it! A simple, healthy, and downright delicious meal that you can whip up anytime. Seriously, after making this, you might start questioning why you ever bothered with bland, store-bought rotisserie chicken.
If you try this recipe, I’d love to hear how it turned out! Did you spice it up? Swap in your favorite veggies? Let me know in the comments or share a pic—because let’s be real, if you don’t take a photo of your food, did you even cook it? 📸😂
Now go grab that skillet and get cooking! 🍽??
Now you may want to try
———–
⤵⬇
Roasted Chicken and Vegetables Skillet
Ingredients
Ingredients List for Roasted Chicken and Vegetables Skillet
For the Chicken:
- 2 boneless skinless chicken breasts (or thighs for extra juiciness)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika smoked or regular
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano or Italian seasoning
For the Vegetables:
- 1 medium zucchini sliced
- 1 bell pepper sliced (any color)
- 1 small red onion sliced
- 1 cup cherry tomatoes halved
- 1 medium carrot thinly sliced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Optional Add-Ins & Swaps:
- Swap zucchini for broccoli or green beans
- Use sweet potatoes instead of carrots for a heartier meal
- Add a pinch of red pepper flakes for extra heat
- Finish with fresh lemon juice or grated Parmesan for extra flavor
Instructions
How to Cook Roasted Chicken and Vegetables Skillet: A Step-by-Step Guide
Step 1: Get That Oven Ready
- Preheat your oven to 400°F (200°C). A hot oven means crispy, roasted goodness—so don’t skip this step!
Step 2: Season the Chicken
- Pat the chicken breasts (or thighs) dry with a paper towel—this helps them get a nice sear.
- Drizzle 1 tablespoon of olive oil over the chicken.
- Sprinkle on garlic powder, paprika, salt, pepper, and oregano (or Italian seasoning).
- Rub the seasoning in well. Give it some love!
Step 3: Prep the Veggies
- Slice up your zucchini, bell pepper, red onion, cherry tomatoes, and carrot.
- Toss them in a bowl and coat them with olive oil, salt, pepper, and garlic powder.
- Mix everything up so every bite is packed with flavor.
Step 4: Sear the Chicken
- Heat a little olive oil in a large oven-safe skillet over medium-high heat.
- Place the chicken in the pan and sear for 2-3 minutes per side until golden brown.
Step 5: Add the Veggies & Roast
- Spread the veggies evenly around the chicken in the skillet.
- Transfer the whole skillet to the oven.
- Roast for 20-25 minutes until the chicken is fully cooked (165°F/75°C) and the veggies are caramelized and tender.
Step 6: Rest & Serve
- Remove from the oven and let the chicken rest for 5 minutes before slicing. (Trust me, this makes it extra juicy!)
- Plate it up, squeeze some fresh lemon juice over the top if you like, and enjoy!
