Can I use frozen vegetables?

Absolutely! There’s no need to thaw—just add them directly to the baking sheet. Keep in mind that they may release a little more water, so the veggies will be softer and less caramelized, but still tasty.

How do I know when the chicken is fully cooked?

The chicken should be cooked through with no pink at the center and juices running clear. For peace of mind, check that the internal temperature hits 165°F with a meat thermometer.

What’s the best way to keep the vegetables crisp-tender?

Don’t overcrowd the baking sheet—it’s key for caramelization and crispy edges. If you have a lot of veggies, use two pans and swap them halfway through roasting.

Can I prep ingredients ahead to speed things up?

Definitely. Chop all your veggies and chicken ahead of time and store them in the fridge. When you’re ready, simply toss everything together and get dinner in the oven in minutes.

15 Minute Healthy Roasted Chicken and Veggies Recipe

Name: 15 Minute Healthy Roasted Chicken and Veggies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 zucchini, chopped; 1 cup broccoli florets; 3/4 cup onion, chopped; 1 cup tomatoes, diced; 1 1/2 cups bell peppers, chopped (use any color); 2 boneless skinless chicken breasts, cut into pieces; 2 teaspoons Italian seasoning; 2 tablespoons olive oil; 1/2 teaspoon paprika; Salt and pepper, to taste

Looking for a vibrant, delicious dinner you can toss together in a flash? This 15 Minute Healthy Roasted Chicken and Veggies recipe is a weeknight hero that comes together with minimal effort and packs a serious punch of flavor. You get juicy, roasted chicken nestled alongside perfectly cooked, caramelized veggies—all tossed in fragrant Italian seasoning and roasted on one pan for the ultimate in easy clean-up. It’s colorful, healthy, and ready for the table before you’ve even finished checking your emails. Whether you’re feeding a family or meal-prepping for the week, this dish delivers on both taste and convenience.

Why You’ll Love This Recipe

Speedy Prep: With just 15 minutes of chopping and seasoning, this is as efficient as dinner gets—your oven handles the rest.
Nourishing and Balanced: Lean chicken, an array of vitamin-rich veggies, and olive oil create a well-rounded meal you can feel great about.
Minimal Dishes: Everything roasts on a single pan, so clean-up is a total breeze.
Bursting with Flavor: Italian herbs, mellowed onions, juicy tomatoes, and sweet bell peppers bring brightness and depth to every bite.
Family Friendly: Mild, familiar flavors appeal to even picky eaters—plus, you can customize the veggies to fit the tastes at your table.

Ingredients You’ll Need

Boneless Skinless Chicken Breasts: Protein-packed and lean, these cook quickly and stay moist alongside the veggies. Cut into bite-sized pieces for even roasting.
Zucchini: Adds freshness and a gentle crunch. Choose smaller zucchini for the best flavor.
Broccoli Florets: Roasting brings out their natural sweetness while keeping them crisp-tender. Cut into evenly sized pieces for uniform cooking.
Chopped Onion: Adds subtle sweetness and a lovely roasted texture. Any type works, but red onions give a nice pop of color.
Diced Tomatoes: Infuse juiciness and bright acidity that ties all the veggies together. Cherry tomatoes are great, too!
Chopped Bell Peppers: Sweet, colorful, and perfect for roasting. Use any combination—yellow, red, or orange add visual appeal.
Olive Oil: Ensures everything roasts beautifully and adds rich flavor. Use extra virgin for the best taste.
Italian Seasoning: Brings classic Mediterranean aroma and flavor to every bite. A blend of herbs like oregano, basil, rosemary, and thyme.
Paprika: Adds subtle smokiness and gorgeous color. Smoked paprika works well if you want a deeper flavor.
Salt and Pepper: Essential for seasoning the chicken and vegetables just right. Taste and adjust before and after roasting.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

It’s almost impossible to mess up this dish, so feel free to use what you love or what’s in your fridge.

Swap the Protein: Try boneless skinless thighs for extra juiciness, or go meatless with chickpeas or firm tofu cubes.
Different Veggies: Cauliflower, asparagus, mushrooms, or even carrots roast up beautifully. Just chop everything to a similar size.
Heat It Up: Add a pinch of crushed red pepper flakes or drizzle on sriracha before serving for a spicy kick.
Cheesy Finish: Sprinkle grated parmesan or crumbled feta during the last 5 minutes of roasting for a melty, salty touch.
Fresh Herbs: Finish with chopped parsley, basil, or dill right before serving for extra freshness.

How to Make 15 Minute Healthy Roasted Chicken and Veggies

Step 1: Prep the Oven and Pan

Heat your oven to 400°F. Line a large, rimmed baking sheet with parchment paper or lightly grease it to prevent sticking. This ensures quick clean-up and easy serving.

Step 2: Gather and Chop

Chop your chicken breasts into bite-sized cubes. Next, chop the zucchini, bell pepper, onion, broccoli, and tomatoes into similarly sized pieces for even roasting.

Step 3: Combine Everything on the Sheet

Spread the chicken and all your chopped veggies onto the baking sheet. Drizzle with olive oil, and sprinkle with Italian seasoning, paprika, salt, and pepper. Use clean hands or a large spatula to toss everything together until evenly coated.

Step 4: Roast to Perfection

Arrange everything in a single, even layer for the best caramelization. Slide the pan into the preheated oven and roast for 25–30 minutes, stirring once halfway through. The chicken should be fully cooked (no pink in the middle), and the veggies tender and starting to brown at the edges.

Step 5: Serve and Enjoy

Give it one last toss for good measure—then scoop right onto plates or into meal prep containers. Dinner is done!

Pro Tips for Making the Recipe

Uniform Chopping: For perfectly roasted results, cut chicken and vegetables to similar sizes so everything finishes at the same time.
Don’t Crowd the Pan: Space out the ingredients for maximum caramelization and minimal steaming.
Taste Before Serving: Give a quick taste test at the end and add a pinch more salt or a squeeze of lemon if needed for brightness.
Batch Cooking: Double the recipe on two baking sheets for easy entertaining or leftovers.
Let It Rest: Rest the roasted ingredients for a couple of minutes after baking—juices redistribute and flavors meld.

How to Serve

This one-pan meal is incredibly versatile and adaptable to your needs:

On Its Own

Scoop generous portions into bowls for a healthy, satisfying meal that stands alone beautifully.

Over Grains

Serve over brown rice, quinoa, or couscous to soak up the roasted veggie juices and make it extra filling.

With Bread

Pair with warm crusty bread, garlic toast, or pita to mop up every last bit of flavor.

As Meal Prep

Divide into containers for quick lunches or dinners throughout the week—these flavors just get better as they rest.

Make Ahead and Storage

Storing Leftovers

Cool the chicken and veggies completely before packing into airtight containers. They’ll keep well in the refrigerator for up to 4 days.

Freezing

Freeze portions in airtight, freezer-safe containers for up to 2 months. Let thaw overnight in the fridge before reheating.

Reheating

Reheat in the microwave until steaming hot, or toss onto a baking sheet and warm in a 375°F oven for 8–10 minutes for that just-roasted taste. A splash of water or extra olive oil helps keep things moist.

FAQs

Can I use frozen vegetables?

Absolutely! There’s no need to thaw—just add them directly to the baking sheet. Keep in mind that they may release a little more water, so the veggies will be softer and less caramelized, but still tasty.
How do I know when the chicken is fully cooked?

The chicken should be cooked through with no pink at the center and juices running clear. For peace of mind, check that the internal temperature hits 165°F with a meat thermometer.
What’s the best way to keep the vegetables crisp-tender?

Don’t overcrowd the baking sheet—it’s key for caramelization and crispy edges. If you have a lot of veggies, use two pans and swap them halfway through roasting.
Can I prep ingredients ahead to speed things up?

Definitely. Chop all your veggies and chicken ahead of time and store them in the fridge. When you’re ready, simply toss everything together and get dinner in the oven in minutes.

Final Thoughts

This 15 Minute Healthy Roasted Chicken and Veggies recipe is a true go-to for nights when you want something fast, satisfying, and genuinely delicious. There’s nothing fussy here—a handful of simple ingredients, a good toss of seasoning, and oven magic does the hard work. Give it a try and feel free to play with the veggies and flavors—there’s no way to go wrong. Here’s to enjoying stress-free, wholesome dinners that bring color and joy to the table!