Description
Tender chicken pieces and colorful vegetables tossed in a bold Italian herb and garlic dressing, then roasted until golden and fragrant. Classic Italian-American flavor, minimal effort, one pan to clean.
Ingredients
For the Italian Seasoning Dressing:
1½ tablespoons Italian seasoning
¼ cup extra-virgin olive oil
3 garlic cloves, minced
1 teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon ground black pepper
For the Chicken and Vegetables:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
4 cups broccoli florets
1 medium zucchini, sliced into half-moons
2 red bell peppers, cut into 1-inch pieces
1 small yellow onion, cut into 1-inch pieces
Optional Garnish:
Fresh parsley, chopped
Freshly grated Parmigiano-Reggiano cheese
Instructions
1. Preheat the oven to 400°F (200°C).
2. Whisk together the Italian seasoning, extra-virgin olive oil, minced garlic, paprika, kosher salt, and black pepper in a small bowl until fully combined.
3. Place the chicken pieces, broccoli florets, zucchini, red bell peppers, and yellow onion in a large mixing bowl.
4. Pour the dressing over the chicken and vegetables and toss until every piece is evenly and thoroughly coated.
5. Spread the mixture in a single layer on a large sheet pan, avoiding any overlapping or crowding.
6. Bake for 20–25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with lightly roasted edges.
7. Remove from the oven and garnish with chopped fresh parsley and freshly grated Parmigiano-Reggiano cheese if desired.
8. Serve immediately directly from the pan.
Notes
Cut the chicken into uniform bite-sized pieces — inconsistent sizes mean some pieces dry out while others stay undercooked; aim for roughly 1¼-inch cubes.
Spread everything in a true single layer with no overlapping — any crowding traps steam and prevents the dressing from forming a roasted, golden crust.
Toss everything in a large mixing bowl, not on the pan — this guarantees the dressing reaches every surface of every piece before it hits the sheet pan.
Grate Parmigiano-Reggiano fresh over the hot pan — pre-grated Parmesan contains anti-caking agents that prevent proper melting; fresh grated melts on contact.
Pull the pan the moment the thickest chicken piece reads 165°F (74°C) — overbaking by even 3–4 minutes at 400°F noticeably dries out chicken breast.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan at 375°F (190°C) for 8–10 minutes to restore the roasted edges.
Variation: How to Make It
Spicy Arrabbiata: Add 1 teaspoon red pepper flakes and 1 tablespoon tomato paste to the dressing.
Lemon HerbStir 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest into the dressing.
Caprese Style: Add halved cherry tomatoes in the final 10 minutes, then top with fresh basil and torn mozzarella.
Pesto Drizzle: Spoon 2 tablespoons of basil pesto over the finished pan right before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Italian