When it comes to creating a meal that balances both flavor and nutrition, few dishes can compete with a hearty roasted chicken paired with a medley of seasoned vegetables. The Savory Herb Roasted Chicken and Veggies recipe is a go-to option that brings the comfort of home-cooked goodness to your dinner table with minimal effort.

Why You’ll Love This Recipe

This dish isn’t just easy to make—it’s packed with the kinds of flavors that turn an ordinary dinner into something special. The combination of tender chicken, crispy yet soft roasted potatoes, sweet carrots, and vibrant zucchini, all seasoned with garlic and Italian herbs, makes every bite a delight. The hint of lemon adds a fresh, tangy finish that brightens the dish.

The Ingredients

One of the best aspects of this recipe is its simplicity. Here’s what you need:

4 cups potatoes, diced
2 cups carrots, sliced
2 cups zucchini, sliced
2 boneless chicken tenderloins
3 tbsp olive oil
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
1 lemon, sliced
Fresh parsley for garnish

Step-by-Step Instructions

Preheat Your Oven: Begin by preheating your oven to 400°F (200°C). A hot oven is key to getting that perfect caramelization on your veggies and juicy, tender chicken.
Prepare the Veggies: In a large bowl, toss the diced potatoes, sliced carrots, and zucchini with 2 tablespoons of olive oil.
Season the Veggies: Add half of the garlic powder, the Italian seasoning, salt, and black pepper. Mix well to ensure that every piece of vegetable is coated in the flavorful seasoning.
Arrange on a Baking Sheet: Spread the seasoned vegetables evenly on one side of a baking sheet.
Prepare the Chicken: Rub the chicken tenderloins with the remaining tablespoon of olive oil and sprinkle them with the remaining garlic powder. Place the chicken on the other side of the baking sheet.
Add Lemon Slices: Lay slices of lemon over both the chicken and vegetables. The lemon will infuse a subtle citrus aroma as everything roasts.
Roast in the Oven: Place the baking sheet in the oven and roast for 25-30 minutes. About halfway through, stir the veggies to promote even cooking. The dish is ready when the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden.
Garnish and Serve: Sprinkle fresh parsley over the chicken and veggies before serving to add a touch of brightness and color.

Tips for Success

Even Sizing: Make sure to cut your potatoes, carrots, and zucchini into similar sizes for uniform cooking.
Variations: You can swap out the chicken tenderloins for bone-in thighs or breasts, adjusting the cooking time accordingly.
Add-Ons: For an added burst of flavor, consider tossing in some fresh rosemary or thyme.

Perfect for Any Occasion

Whether you’re preparing a weeknight dinner for the family or hosting friends for a cozy gathering, this Savory Herb Roasted Chicken and Veggies recipe is sure to impress. It’s a wholesome dish that brings together the best of simple ingredients and bold flavors, making it a versatile option for any day of the week.

Enjoy this recipe and savor each bite of tender chicken paired with perfectly roasted, herb-infused vegetables—a comforting meal that’s bound to become a staple in your home!

Savory Herb Roasted Chicken and Veggies

Author: Alice

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Description

Elevate your dinner with this flavorful recipe that combines tender roasted chicken with a medley of perfectly seasoned vegetables. It’s a wholesome, comforting dish that’s sure to please everyone at the table.

Ingredients

– 4 cups potatoes, diced
– 2 cups carrots, sliced
– 2 cups zucchini, sliced
– 2 boneless chicken tenderloins
– 3 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp Italian seasoning
– 1/2 tsp salt
– 1/2 tsp black pepper
– 1 lemon, sliced
– Fresh parsley for garnish

Instructions

1. Preheat Oven: Preheat your oven to 400F (200C).
2. Prepare Veggies: In a large bowl, combine the diced potatoes, sliced carrots, and sliced zucchini.
3. Add Olive Oil: Drizzle 2 tablespoons of olive oil over the veggies and toss to coat evenly.
4. Season Veggies: Sprinkle half of the garlic powder, all Italian seasoning, salt, and black pepper over the veggies. Mix well to ensure even seasoning.
5. Arrange on Baking Sheet: Spread the veggies in a single layer on half of a baking sheet.
6. Prepare Chicken: Rub the chicken tenderloins with the remaining olive oil and garlic powder. Place them on the other half of the baking sheet.
7. Add Lemon: Place lemon slices over the chicken and veggies.
8. Roast: Roast in the preheated oven for 25-30 minutes, stirring veggies halfway through, until the chicken is cooked through and the veggies are tender and golden brown.
9. Garnish and Serve: Garnish with fresh parsley before serving.

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