One Pan Roasted Chicken Breast And Vegetables

This one pan chicken roasted breast and vegetables recipe is perfect for a healthy and hearty weeknight meal.

The chicken breasts are roasted to perfection and the vegetables are cooked in the same pan, making for an easy cleanup.

The perfect low carb one pot meal that the whole family will love!

This dutch oven chicken breast is juicy, succulent cooked in it’s own juices and the vegetables are roasted to perfection.

This is a 30-minute dinner thats delicious and simple to make, with just 7g net carbs per serving!

This low carb Chicken with vegetables has never been easier or tasted so good!

If you’re looking for an easy weeknight meal that is both healthy and delicious, look no further than this one pan roasted chicken and vegetables recipe.

Ingredients For One Pan Roasted Chicken Breast and Vegetables

– Chicken breast: I use boneless, skinless chicken breasts for this recipe. You could also use chicken breast with bone-in if you prefer.

– Asparagus: I love using asparagus in this recipe because it roast so well. You could also use green beans, Brussels sprouts, or any other vegetable you like. Make sure to trim the asparagus ends before cooking.

– Bell peppers: I like to use a mix of red and yellow bell peppers, but you could use any color you like. I find red and yellow peppers are sweeter and also the colors make the dish look more elegant.

– Oregano: This is my favorite herb to use with chicken. Oregano is a classic herb that goes well with chicken and roast vegetables.

– Garlic: This is one of the few dishes where I choose to use powder garlic instead of fresh garlic. I find that the powder garlic roast better and doesn’t burn in the pan.

– Thyme and rosemary: These are both classic herbs that go well with chicken. I like to use fresh thyme and rosemary if I have them on hand, but dried herbs work just as well.

– Olive oil: I like to use extra virgin olive oil. It is great to roast the chicken and vegetables. You could also use Butter if you prefer.

– Butter: I like to use garlic herb butter to put on top of the chicken breast. This will help keep your chicken juicy and succulent.

– Salt and pepper: To taste. I like to use sea salt and also ground the pepper fresh.

How To Make Roast Chicken Breast with Vegetables

1. Preheat oven to 400 degrees Fahrenheit.
2. Place chicken breasts in a single layer on a pan or dutch oven.
3. Sprinkle salt, pepper, oregano, garlic powder, thyme, and rosemary over chicken breasts.
4. Drizzle olive oil over chicken breasts and then use your hands to make sure the chicken is evenly coated with the oil and herbs.
5. Place asparagus, bell peppers, and any other vegetables you are using in a single layer on the pan.
6. Drizzle olive oil over vegetables and then use your hands to make sure they are evenly coated with the oil.
7. Season vegetables with salt and pepper, to taste.
8. Take butter and place on top of chicken breasts.
9. Place the baking sheet in the oven and roast for 25-30 minutes, or until chicken is cooked through and vegetables are roasted to your liking.

If you don’t have a dutch oven, you can roast the chicken and vegetables on a baking sheet or cast-iron skillet.

I like to roast the chicken and vegetables at a high temperature so that they get nice and crispy.

If you are using a baking sheet, I recommend lining it with foil or parchment paper for easy cleanup.

I love sheet pan meals for their simplicity and easy cleanup.

What I like about this butch oven roasted chicken and vegetables recipe is that you can serve it the same pan you cooked it.

This chicken recipe is keto-friendly, Paleo, Whole30 and gluten-free.

I hope you like this tender dutch oven chicken breast with vegetables recipe as much as I do!

What To Serve With Chicken Breast and Vegetables

Creamy Mashed Cauliflower

Garlic Mashed Turnips

Cilantro Lime Cauliflower Rice

Creamed Spinach

More One Pan Meals

Sheet Pan Chicken with Rainbow Veggies

Don’t Forget To Save This One-Pan Chicken Breast with Vegetables

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