Roasted Chicken and Vegetables

Roasted Chicken and Vegetables

Prep time




  • 1 pound chicken breasts, cut into 1 inch cubes

  • 2 cups broccoli florets

  • 1 cup Brussels sprouts

  • 2 medium zucchini, halved and cut into large pieces

  • 3 bell peppers, cut into large pieces

  • 1 red onion, cut into wedges

  • 4 tbsp olive oil

  • 1 tsp Italian seasoning

  • 2 garlic cloves, minced

  • ¼ tsp red pepper flakes

  • salt, black pepper to taste

  • ½ lemon, juiced


  • Preheat oven to 500ºF.
  • Place the chicken, broccoli florets, Brussels sprouts, zucchini, bell peppers, red onion and garlic in a large rimmed roasting pan.
  • Drizzle with olive oil, sprinkle with Italian seasoning and red pepper flakes.
  • Season to taste with salt and black pepper.
  • Toss to combine.
  • Place the pan in the center of the oven.
  • Roast, stirring once halfway through roasting, 20 minutes or until the chicken is cooked and veggies are charred.
  • Remove from the oven, drizzle with lemon juice and serve.