Roasted Veggies with Chicken

Course: Main
Cuisine: Egg Free, Gluten Free
Keyword: Comfort Food, Easy
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 people
Calories: 847kcal
This is a one pan wonder designed to make your life easier, nutritious and delicious!
Print Recipe


  • 1 onion chopped
  • 2 yams chopped
  • 3 carrots peeled & chopped
  • 4 potatoes chopped
  • 4 chicken breasts boneless, skinless
  • 1 lemon freshly squeezed
  • 1 tsp sea salt
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 2 cloves garlic minced
  • 1/3 cup butter melted


  • Add the lemon juice, spices, garlic & butter in a small glass jar. Put the lid on and shake. Pour half of the marinade on the chicken in a ziploc bag and keep in fridge for the day. When ready to cook, preheat the oven to 375F. Place chicken in baking dish with marinade, pile veggies around chicken and pour remaining marinade over the entire dish. Bake for 45-60 minutes depending on size of breast. I often check chicken with a meat thermometer to make sure it is fully cooked. Garnish with feta or goat cheese & enjoy!


Calories: 847kcal | Carbohydrates: 106g | Protein: 57g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 185mg | Sodium: 1044mg | Potassium: 3670mg | Fiber: 16g | Sugar: 7g | Vitamin A: 8473IU | Vitamin C: 100mg | Calcium: 122mg | Iron: 4mg