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  • Dairy Free
  • Gluten Free
  • Nut Free
  • Sugar Free

Healthy and Simple Vegetables with Chicken in the Oven

What pan is best for chicken?

A deep baking tray is best to cook this one-pan chicken recipe. This is not a sheet pan recipe since it is baked in an oven bag.

What is the most commonly used vegetable?

Potatoes are the most commonly used vegetable paired with the skinless chicken breasts since it is easy to come by at any grocery store.

What is the most common method of cooking?

Boiling is the most common method of cooking. This baked recipe is easier than boiling since you just combine all of the ingredients and roast!

What is special about olive oil?

Olive oil is rich in fatty acids and several antioxidants. It is one of the most commonly used cooking oils. It helps to keep healthy recipes healthy!

A Simple and Healthy Dish! It doesn’t get any simpler than this finished dish. Hearty, healthy, and so easy to make, this chicken and veggies recipe is fool-proof and versatile.

veggies and roasted chicken in a bowl with a serving spoon.

Some nights you just want to whip together a dinner that doesn’t really need much planning or thought. Those busy, middle-of-the-week evenings where you don’t feel like running to the grocery store for those missing ingredients. For those nights, this chicken and vegetable recipe is perfect! Baking is my favorite way to make this recipe because with minimal cleanup, you just need a baking sheet and you’re good to go.

Why is this Chicken and Vegetables recipe is such a great option?

Use any vegetables you’d like. This is my favorite thing about this recipe. You can use any vegetables you prefer. It’s a great way to clear out your refrigerator too! You can make this recipe so often without getting bored of the flavor – just switch up your veggies. I used carrots, celery, onions, and mushrooms for this recipe.

Use any part of the chicken, too! You can totally use a whole chicken like I did, and cut it into pieces. Or if you’d like, you can use just chicken thighs or chicken breasts.

Use your favorite spices. This dish can be as spicy as you’d like. Don’t like too much spice? Use spices that will enhance the flavor without packing too much heat.

The whole family can enjoy it. An easy dinner that everyone loves? Sign me up. This chicekn recipe is a complete meal that doesn’t take a lot of cooking time and can incorporate everybody’s favorite veggies. I’ll have each of my kids choose which vegetable they want in the dish and then serve this delicious group project. Whether it’s brussels sprouts and green beans or sweet potatoes, juicy chicken pairs with it all. A simple chicken recipe with veggies always makes a healthy meal.

You see, this chicken and vegetable recipe can absolutely be custom-tailored to your taste. Recreate this dish with your favorite veggies and spices. Just place in your oven-safe bag and bake. You’ll have a full meal ready after it’s baked. You don’t have to do anything else. Just serve and enjoy this easy recipe!

close up of roasted vegetables and chicken in a white bowl.

What do I need to make this recipe?

Chicken is always a good protein option to start off a quick meal. You can use boneless chicken breast or boneless chicken thighs.

Vegetables in this recipe can vary. I think the best part of it is that you can use any veggies tht you like or have to make a healthy dinner! I used potatoes, carrots, celery, onions, and mushrooms. There are no proportions either, you cna use as much or as little as you want.

Salt and black pepper.

Extra virgin Olive oil 

Spices: for this recipe, I used Mrs. Dash and dried parsley, but you can use whatever you want, for as much flavor as you’d like. Chili powder, onion powder, cajun seasoning, and garlic powder are all great options.

A pacakge of OvenBags with ties

prepared and chopped ingredients for a recipe raw chicken breast potatoes celery onion carrots mushrooms salt pepper spices and olive oil.

roasted chicken and veggies in a white bowl with a serving spoon.

Healthy One Pan Chicken and Veggies

Oven-roasted veggies and chicken can be a whole rainbow of goodness. Choose your vegetable amount and variety and pair it with chicken and you've got yourself a dinner!
5 from 1 vote
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Course: Dinner, Lunch, Main Course
Cuisine: American, Meat Dishes
Allergy: Dairy Free, Gluten Free, Nut Free, Sugar Free
Total Time: 2 hours 45 minutes
Calories: 130kcal



  • ½ lb chicken breast, or thigh
  • vegetables, potatoes, carrots, celery, onions, & mushrooms
  • salt, to taste
  • black pepper, to taste
  • olive oil
  • spices, your preference


  • Preheat your oven to 350F.
  • Cut your chicken and vegetables in small pieces and place them into a bowl.
    ½ lb chicken breast,, vegetables,
    a glass bowl filled with mixed spices in chicken and chopped vegetables.
  • Add oil and spices. Mix well to make sure every piece is coated
    salt,, black pepper,, olive oil, spices,
  • Take a large Oven Bag and put everything inside, close the bag with a tie and turn it over a few times (for an extra mix.)
    raw chicken and veggies in an oven bag on a baking sheet.
  • Place in a baking tray.
  • Cut 6 small slits on the top of the bag to allow air to escape. This step is very important, if you don’t want your bag to burst!
  • Bake in the middle rack for 1.5 hours.
  • Take the tray out of the oven. Wait for 10-15 minutes before opening the bag. Be careful, it will be hot!
    roasted chicken and veggies in an oven bag on a baking sheet.
  • Put the chicken and vegetables in a serving dish and enjoy!


The best part of the recipe is that you can use any vegetables you like or have. I used potatoes, carrots, celery, onions and mushrooms. There’s no proportions either, use as much or as little as you want. 
In this recipe I used Mrs. Dash and dried parsley.


Calories: 130kcal | Carbohydrates: 6g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 74mg | Potassium: 264mg | Fiber: 2g | Vitamin A: 2317IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 1mg
Tried this recipe?Mention @allweeat_com or tag #allweeat!

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