Step 5: Roast in the Oven
- Transfer the baking sheet to the preheated oven. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
- Halfway through the cooking time (around 15 minutes), give the vegetables a quick toss to ensure even roasting.
Step 6: Rest and Serve
- Once done, remove the baking sheet from the oven. Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute, making each bite juicy and flavorful.
- Slice the chicken breasts into thick pieces and serve alongside the roasted vegetables.
Tips for Perfectly Roasted Chicken and Vegetables
- Ensure Even Thickness: If your chicken breasts are thick on one end and thin on the other, consider pounding them lightly to an even thickness. This ensures even cooking.
- Use a Thermometer: A meat thermometer is the best way to check if the chicken is fully cooked without overcooking.
- Toss the Veggies Halfway: Tossing the vegetables midway through roasting prevents sticking and ensures all sides get that nice roasted flavor.
- Customize the Vegetables: You can easily swap out any of the vegetables in this recipe for your favorites. Broccoli, Brussels sprouts, and sweet potatoes are great alternatives.
Why You’ll Love This Recipe
This Healthy Roasted Chicken and Veggies recipe is not only easy to make but also incredibly versatile. It’s suitable for meal prep, as you can double the ingredients to have a week’s worth of nutritious meals. The combination of tender, juicy chicken with crispy, flavorful vegetables makes it a dish that never disappoints. Perfect for busy weeknights or as a health-conscious meal that everyone can enjoy, this recipe is sure to become a staple in your kitchen.
