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Close up of a sheet pan with four roasted chicken breasts with a creamy seasoning mixture on top surrounded by roasted diced potatoes and broccoli florets.
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One-pan roasted chicken and veggies

An easy one-pan roasted chicken, potatoes and veggies dinner!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Yield: 4 servings

Ingredients

  • 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
  • ½ teaspoon black pepper, divided
  • ¼ teaspoon garlic powder
  • 4 6- oz boneless, skinless chicken breasts
  • ¼ cup plain yogurt (I used Greek yogurt)
  • 1 heaping tablespoon Parmesan cheese
  • 1 teaspoon paprika
  • cooking spray

Instructions

  • Preheat oven to 375.
  • Season potatoes, broccoli and parsnips with olive oil, ¾ teaspoon salt, ¼ teaspoon black pepper and garlic powder. Toss and spread around the outside of a large jelly roll pan.
  • Spray the middle of the pan with cooking spray.
  • Season chicken breasts with remaining salt and pepper and place in the middle of the baking pan.
  • In a small bowl, mix together the yogurt, Parmesan cheese and paprika. Slather the top of the chicken breasts with the yogurt mixture.
  • Put the pan in the oven and bake for 30-40 minutes, until chicken is done.
  • Serve and enjoy!

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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.

Nutrition

Serving: 1serving | Calories: 572kcal | Carbohydrates: 56g | Protein: 61g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 147mg | Sodium: 749mg | Fiber: 8g | Sugar: 7g
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