One-pan roasted chicken and veggies

Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes
Serves 4 servings     adjust servings

An easy one-pan roasted chicken, potatoes and veggies dinner!


  • 4-6 small red potatoes, scrubbed and diced
  • 1 large head broccoli, cut into florets
  • 2 parsnips, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 teaspoon garlic powder
  • 4 6-oz boneless, skinless chicken breasts
  • 1/4 cup plain yogurt (I used Greek yogurt)
  • 1 heaping tablespoon Parmesan cheese
  • 1 teaspoon paprika
  • cooking spray


  1. Preheat oven to 375.
  2. Season potatoes, broccoli and parsnips with olive oil, 3/4 teaspoon salt, 1/4 teaspoon black pepper and garlic powder. Toss and spread around the outside of a large jelly roll pan.
  3. Spray the middle of the pan with cooking spray.
  4. Season chicken breasts with remaining salt and pepper and place in the middle of the baking pan.
  5. In a small bowl, mix together the yogurt, Parmesan cheese and paprika. Slather the top of the chicken breasts with the yogurt mixture.
  6. Put the pan in the oven and bake for 30-40 minutes, until chicken is done.
  7. Serve and enjoy!

Recipe Notes

You can switch up the types of potato and veggies you use for this dish. Just make sure everything is properly sized and roasts in the same amount of time.

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