Ingredients
- 4 boneless chicken breasts
- 1 pound baby potatoes, halved
- 1/2 pound asparagus, trimmed
- 2 zucchini, chopped
- 1 small red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- Black pepper, optional
Instructions
Preheat your oven to 425°F.
Step 2: Season the VegetablesIn a large bowl, toss the baby potatoes, asparagus, zucchini, and red onion with olive oil and half of the salt, garlic powder, and onion powder.
Spread the vegetables evenly on a large baking sheet.
Step 3: Season the ChickenIn the same bowl, add the chicken breasts and toss with a drizzle of olive oil and the remaining salt, garlic powder, onion powder, paprika, and black pepper (if using).
Place the seasoned chicken breasts on the baking sheet with the vegetables.
Step 4: RoastRoast for about 30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. The internal temperature of the chicken should reach 165°F.
Serve warm straight from the pan.
Notes
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Even Cooking Tip: Cut potatoes into similar-sized pieces to ensure they cook evenly.
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Extra Crispiness: For more browning, broil for the last 2–3 minutes.
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Make It Your Own: Swap in other seasonal vegetables like bell peppers, cherry tomatoes, or green beans.
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Meal Prep Friendly: Chop vegetables ahead of time and store in the refrigerator until ready to roast.
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Don’t Overcrowd: Use a large sheet pan so everything roasts instead of steams.
