Roasted Chicken with Herb-Roasted Vegetables

The dinner that makes your house smell like a home! This one-pan wonder features juicy chicken and rainbow veggies that roast together in perfect harmony. It's like a warm hug on a plate that happens to be packed with protein, fiber, and zero added sugar! 🍗

Prep Time: 15 minutes (therapeutic vegetable chopping included)

Cook Time: 35 minutes (just enough time to clean up the kitchen and pour yourself a glass of water)

Dietary Tags: Gluten-Free, Dairy-Free, Nut-Free

Nutrition Information

Calories: 660 | Protein: 38g | Carbs: 40g | Fat: 37g | Fiber: 11g | Sugar: 9g

Ingredients

• 4 oz chicken breast or thighs, bone-in, skin-on (skin = flavor, don't @ us)
• 1 cup carrots, chopped (for eye health, because you'll need to see all the other amazing meals you'll make)
• 1 cup zucchini, chopped (summer squash bringing its A-game)
• 1 cup bell peppers, chopped (the more colorful, the better for your Instagram)
• 2 tablespoons olive oil, divided (the good stuff, not the sketchy bottle you've had since college)
• 2 garlic cloves, minced (vampire repellent that makes everything taste better)
• 1 teaspoon fresh rosemary, chopped (the pine-scented herb that makes everything taste fancy)
• 1 teaspoon fresh thyme, chopped (tiny leaves, big flavor)
• Salt and pepper to taste (be generous, we're fighting sugar here, not flavor)
• 2 cups mixed greens (not just iceberg lettuce – we're not savages)
• 1 tablespoon olive oil (for salad dressing – yes, more olive oil, deal with it)
• 1 teaspoon lemon juice (for salad dressing – for that zing that wakes up your taste buds)

Instructions

1. Preheat oven to 400°F (200°C) (yes, you actually need to preheat, don't be lazy).
2. Season chicken with 1 tablespoon olive oil, half the garlic, half the herbs, salt, and pepper (get under that skin for maximum flavor).
3. On a baking sheet, toss vegetables with remaining olive oil, garlic, herbs, salt, and pepper (get your hands dirty for even coating).
4. Place chicken on top of vegetables (chicken on the throne of vegetables, as nature intended).
5. Roast for 30-35 minutes until chicken is cooked through and vegetables are tender (chicken should reach 165°F internally if you're paranoid about food safety).
6. For the side salad: Toss mixed greens with olive oil and lemon juice (simplest dressing ever, but still better than store-bought sugar bombs).
7. Serve chicken with roasted vegetables and side salad (arrange artfully for maximum social media impact).