Effortless Elegance: Roasted Chicken Breasts with Potatoes and Broccoli

Craving a delicious, healthy, and easy-to-clean-up meal? Look no further! This recipe for roasted chicken breasts with potatoes and broccoli delivers tender, flavorful chicken alongside perfectly roasted vegetables, all on one pan. It’s a weeknight dinner dream come true, and fancy enough to impress guests. The best part? Minimal dishes! Let’s get cooking!

Why You’ll Love This Roasted Chicken and Veggie Recipe

* **Simple & Quick:** This recipe requires minimal prep time and cooks in under an hour, perfect for busy evenings.
* **Healthy & Balanced:** Packed with protein, fiber, and essential vitamins, it’s a complete and nutritious meal.
* **Flavorful & Versatile:** The simple seasoning allows the natural flavors of the chicken and vegetables to shine, but you can easily customize it to your liking.
* **One-Pan Wonder:** Say goodbye to mountains of dishes! Everything roasts together on a single baking sheet.
* **Budget-Friendly:** Chicken breasts, potatoes, and broccoli are all relatively inexpensive ingredients.

## Ingredients You’ll Need

Here’s what you’ll need to create this culinary masterpiece:

* **Chicken Breasts:** 2 boneless, skinless chicken breasts (about 6-8 ounces each)
* **Potatoes:** 1.5 pounds Yukon Gold or red potatoes, cut into 1-inch cubes
* **Broccoli:** 1 large head of broccoli, cut into florets
* **Olive Oil:** 3 tablespoons, divided
* **Garlic:** 2 cloves, minced
* **Dried Herbs:** 1 teaspoon Italian seasoning (or a mix of dried oregano, basil, and thyme)
* **Paprika:** 1/2 teaspoon
* **Salt:** 1 teaspoon, or to taste
* **Black Pepper:** 1/2 teaspoon, or to taste
* **Optional:** Lemon wedges, for serving

## Step-by-Step Instructions for Perfect Roasting

Follow these simple steps for guaranteed success:

**Step 1: Prepare the Chicken**

1. Preheat your oven to 400°F (200°C). Ensure your oven rack is in the middle position.
2. Pat the chicken breasts dry with paper towels. This helps them brown better.
3. In a small bowl, combine 1 tablespoon of olive oil, minced garlic, Italian seasoning, paprika, salt, and pepper.
4. Rub the mixture evenly over both sides of the chicken breasts.

**Step 2: Prep the Potatoes**

1. Wash and cube the potatoes into roughly 1-inch pieces. Consistent sizing helps them cook evenly.
2. Place the cubed potatoes in a large bowl.
3. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper.
4. Toss well to coat the potatoes evenly.

**Step 3: Prep the Broccoli**

1. Wash the broccoli head and cut it into florets.
2. Add the broccoli florets to the bowl with the potatoes.
3. Drizzle with the remaining 1 tablespoon of olive oil, and season with a pinch of salt and pepper.
4. Toss to coat the broccoli florets evenly. Avoid overcrowding the bowl, work in batches if necessary.

**Step 4: Arrange on the Baking Sheet**

1. Line a large baking sheet with parchment paper for easy cleanup. You can also use aluminum foil, but parchment paper is preferred as it prevents sticking.
2. Arrange the potatoes in a single layer on one side of the baking sheet. Avoid overcrowding; use two baking sheets if necessary.
3. Place the seasoned chicken breasts on the other side of the baking sheet, leaving some space between them.
4. Spread the broccoli florets around the chicken and potatoes, ensuring they are also in a single layer. Again, avoid overcrowding.

**Step 5: Roast to Perfection**

1. Place the baking sheet in the preheated oven.
2. Roast for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to check the temperature at the thickest part of the breast.
3. Halfway through the cooking time (around 12 minutes), you can flip the potatoes for even browning. This step is optional, but recommended.

**Step 6: Rest and Serve**

1. Once the chicken is cooked through, remove the baking sheet from the oven.
2. Let the chicken rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
3. Serve the roasted chicken breasts with the potatoes and broccoli. Garnish with lemon wedges, if desired. A sprinkle of fresh herbs like parsley or thyme also adds a nice touch.

## Tips for the Best Roasted Chicken and Vegetables

* **Use a Meat Thermometer:** A meat thermometer is your best friend when cooking chicken. It ensures the chicken is cooked to a safe internal temperature without overcooking it.
* **Don’t Overcrowd the Pan:** Overcrowding the baking sheet will steam the chicken and vegetables instead of roasting them. Use two baking sheets if needed.
* **Cut Vegetables Evenly:** Consistent sizing ensures that the vegetables cook evenly. Aim for roughly 1-inch pieces.
* **Dry the Chicken:** Patting the chicken dry with paper towels before seasoning helps it brown better in the oven.
* **Don’t Skip the Resting Period:** Letting the chicken rest for a few minutes after cooking allows the juices to redistribute, resulting in a more tender and flavorful piece of meat.
* **Customize Your Seasoning:** Feel free to experiment with different herbs and spices to create your own signature flavor. Garlic powder, onion powder, smoked paprika, and chili powder are all great options.
* **Add Other Vegetables:** This recipe is easily adaptable to other vegetables. Consider adding carrots, Brussels sprouts, bell peppers, or zucchini.
* **High Heat is Key:** Roasting at a high temperature (400°F/200°C) helps the chicken and vegetables brown nicely and develop a delicious caramelized flavor.

## Variations to Spice Things Up

* **Lemon Herb Chicken:** Add lemon zest and fresh herbs like rosemary and thyme to the seasoning for a bright and fragrant flavor.
* **Spicy Chicken:** Add a pinch of red pepper flakes or a dash of cayenne pepper to the seasoning for a kick of heat.
* **Garlic Parmesan Chicken:** Sprinkle grated Parmesan cheese over the chicken and vegetables during the last 5 minutes of roasting.
* **Balsamic Glazed Chicken:** Drizzle balsamic glaze over the chicken and vegetables after roasting for a sweet and tangy flavor.
* **Honey Mustard Chicken:** Combine honey, mustard, and a little olive oil for a delicious glaze to brush over the chicken before roasting.

## Serving Suggestions

This roasted chicken and vegetable dish is a complete meal on its own, but here are a few serving suggestions to elevate your dining experience:

* **Serve with a Side Salad:** A simple green salad with a vinaigrette dressing adds freshness and balance to the meal.
* **Pair with Quinoa or Rice:** Quinoa or rice is a great way to absorb the delicious juices from the roasted chicken and vegetables.
* **Add a Dollop of Greek Yogurt:** A dollop of plain Greek yogurt adds a creamy and tangy element to the dish.
* **Serve with Crusty Bread:** Crusty bread is perfect for sopping up the flavorful pan juices.
* **Make Chicken Bowls:** Combine the roasted chicken and vegetables with cooked grains, beans, and your favorite toppings for a healthy and customizable bowl.

## Make-Ahead Tips

* **Chop Vegetables in Advance:** You can chop the potatoes and broccoli a day or two ahead of time and store them in an airtight container in the refrigerator.
* **Season Chicken in Advance:** You can season the chicken breasts up to 24 hours in advance and store them in an airtight container in the refrigerator.

## Storage and Reheating Instructions

* **Storage:** Store leftover roasted chicken and vegetables in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the leftovers in the oven at 350°F (175°C) until heated through. You can also reheat them in the microwave, but they may not be as crispy.

## Nutritional Information (Approximate per Serving)

* Calories: 400-500
* Protein: 40-50g
* Fat: 20-30g
* Carbohydrates: 20-30g

*Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.*

## Frequently Asked Questions (FAQs)

**Q: Can I use frozen broccoli?**
A: Yes, you can use frozen broccoli. However, it may release more water during cooking, so you may need to increase the roasting time slightly. Make sure to thaw and drain the broccoli well before roasting.

**Q: Can I use bone-in chicken breasts?**
A: Yes, you can use bone-in, skin-on chicken breasts. However, they will take longer to cook. You’ll need to increase the roasting time by about 10-15 minutes, or until the internal temperature reaches 165°F (74°C).

**Q: Can I make this recipe vegetarian?**
A: Yes, you can easily make this recipe vegetarian by replacing the chicken breasts with tofu or tempeh. Simply cube the tofu or tempeh and toss it with the same seasoning as the chicken.

**Q: What if my potatoes aren’t getting tender enough?**
A: If your potatoes aren’t getting tender enough, you can parboil them for a few minutes before roasting. Simply boil the cubed potatoes for 5-7 minutes, then drain them well before tossing them with the olive oil and seasoning.

**Q: Can I add cheese to this recipe?**
A: Absolutely! Adding cheese is a great way to add extra flavor and richness. Sprinkle grated cheese (such as Parmesan, cheddar, or mozzarella) over the chicken and vegetables during the last 5 minutes of roasting.

**Q: What other herbs and spices can I use?**
A: The possibilities are endless! Some other great herbs and spices to try include garlic powder, onion powder, smoked paprika, chili powder, dried oregano, dried basil, dried thyme, rosemary, and sage.

**Q: Can I use different types of potatoes?**
A: Yes, you can use different types of potatoes. Yukon Gold or red potatoes are recommended because they hold their shape well during roasting. Russet potatoes will also work, but they may become a little drier.

**Q: How do I prevent the broccoli from burning?**
A: To prevent the broccoli from burning, make sure it’s evenly coated with olive oil and not overcrowded on the baking sheet. You can also add the broccoli to the baking sheet a little later than the potatoes and chicken, about halfway through the cooking time.

Enjoy this easy and delicious roasted chicken and vegetable recipe! It’s a guaranteed crowd-pleaser that will become a staple in your weeknight dinner rotation.