20-Minute Easy Roasted Chicken and Vegetables

One last thing before we jump in, it may seem tempting to skip the very last step of drizzling lemon juice over everything, but don’t do it. That half of a lemon really works some magic in this recipe – it takes your already flavorful pan of food and just turns up the volume.



One last thing before we jump in, it may seem tempting to skip the very last step of drizzling lemon juice over everything, but don’t do it. That half of a lemon really works some magic in this recipe – it takes your already flavorful pan of food and just turns up the volume.


Ingredients

  • 1 pound chicken breasts, cut into 1 inch cubes
  • 2 cups broccoli florets
  • 1 cup Brussels sprouts
  • 2 medium zucchini, halved and cut into large pieces
  • 3 bell peppers, cut into large pieces
  • 1 red onion, cut into wedges
  • 4 tbsp olive oil
  • 1 tsp Italian seasoning (get it here)
  • 2 garlic cloves, minced
  • ¼ tsp red pepper flakes
  • salt, black pepper to taste
  • ½ lemon, juiced

Directions
  1. Preheat oven to 500ºF.
  2. Place the chicken, broccoli florets, Brussels sprouts, zucchini, bell peppers, red onion and garlic in a large rimmed roasting pan.
  3. Drizzle with olive oil, sprinkle with Italian seasoning and red pepper flakes.
  4. Season to taste with salt and black pepper.
  5. Toss to combine.
  6. Place the pan in the center of the oven.
  7. Roast, stirring once halfway through roasting, 20 minutes or until the chicken is cooked and veggies are charred.
  8. Remove from the oven, drizzle with lemon juice and serve.