Juicy Chicken Breast with Roasted Veggies Recipe

Looking for a delicious and healthy meal that’s super easy to make? This Juicy Chicken Breast with Roasted Veggies Recipe is just the thing! It’s full of flavor, packed with good-for-you ingredients, and all cooked on one sheet pan. That means less mess, more yum!

Whether you’re cooking for your family or just yourself, this dish is a winner. The chicken turns out so juicy and tender, and the veggies are roasted to perfection. Let’s get started!

Method

Marinate the Chicken

Start by preparing your chicken marinade. Place the chicken breasts in a large ziplock bag. To the bag, add ⅓ cup of mayonnaise, 1 tablespoon of Dijon mustard, the juice of one lemon, and all the seasonings: Italian seasoning, garlic powder, onion powder, garlic salt, salt, and black pepper. Once everything is added, seal the bag tightly, removing as much air as possible. Then, use your hands to gently massage the outside of the bag to mix the marinade and evenly coat the chicken. This step is super important because it helps tenderize the meat and adds tons of flavor. Place the sealed bag in the refrigerator and let the chicken marinate for at least 2 hours. If you have more time, marinate it overnight the longer it sits, the juicier and more flavorful the chicken will be!

Preheat & Prep the Veggies

When you’re ready to cook, preheat your oven to 425°F (220°C). While the oven is heating up, it’s time to prep your vegetables. Peel and dice one large sweet potato into small ½-inch cubes for even cooking. Cut the broccoli crown into bite-sized florets, and dice a red onion into medium chunks. In a bowl or directly on your sheet pan, toss all the veggies with 1 tablespoon of avocado oil. Then, sprinkle in your veggie seasonings: 1 teaspoon of garlic salt, ½ teaspoon each of dried oregano and dried thyme, and ¼ teaspoon of black pepper. Mix everything well to ensure the veggies are fully coated in oil and spices.

Assemble on the Sheet Pan

Now it’s time to bring everything together. Grab a large sheet pan and arrange the vegetables on one side in a single layer. Try not to pile them on top of each other this helps them roast properly and get those yummy crispy edges. On the other side of the sheet pan, place the marinated chicken breasts, making sure they’re not overlapping. If there’s any leftover marinade in the bag, go ahead and pour it over the chicken for an extra flavor boost.

Bake

Carefully place the loaded sheet pan in the preheated oven and roast for about 20 to 25 minutes. Keep an eye on it around the 20-minute mark. The veggies should be tender and slightly caramelized on the edges, while the chicken should reach an internal temperature of 165°F. Using a meat thermometer here really helps take the guesswork out! If your veggies need a little extra time to get perfectly roasted, you can remove the chicken once it’s done and let the veggies continue for a few more minutes.

Rest & Serve

Once out of the oven, allow the chicken to rest on the pan for about 5 minutes before slicing. This little pause lets the juices settle into the meat, keeping every bite tender and moist. After resting, slice the chicken breasts and serve them alongside the warm, roasted veggies. It’s a colorful, flavorful meal that’s as pretty on the plate as it is delicious in your mouth!

Necessary Tools

• 1 large ziplock bag
• Cutting board & knife
• Measuring spoons & cups
• Mixing bowl (optional)
• Sheet pan
• Oven
• Tongs or spatula
• Meat thermometer (super helpful!)

Juicy Chicken Breast with Roasted Veggies Recipe

Recipe by George MendesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

2

hours 

Cooking time

25

minutes

Total time

2

hours 

25

minutes

Ingredients

• 2 ½ lbs chicken breasts (about 3 large pieces)

• ⅓ cup mayonnaise

• 1 tbsp Dijon mustard

• 1 ½ tsp Italian seasoning

• 1 ½ tsp garlic powder

• 1 ½ tsp onion powder

• 1 tsp garlic salt

• ½ tsp salt

• ½ tsp black pepper

• 1 lemon, juiced

• For the Roasted Veggies

• 1 large sweet potato, diced (½-inch pieces)

• 1 crown of broccoli, cut into florets

• 1 medium red onion, diced

• 1 tbsp avocado oil

• 1 tsp garlic salt

• ½ tsp dried oregano

• ½ tsp dried thyme

• ¼ tsp black pepper

Directions

• Marinate the Chicken
  Put the chicken breasts in a big ziplock bag. Add mayo, mustard, lemon juice, and all the seasonings. Seal it tight, then massage the bag to mix everything up and coat the chicken well. Put it in the fridge for at least 2 hours (or overnight if you can more time = more flavor!).
• Preheat & Prep the Veggies
  When you’re ready to cook, preheat your oven to 425°F. In a bowl or right on the pan, toss the sweet potato, broccoli, and red onion with avocado oil, garlic salt, oregano, thyme, and black pepper.
• Assemble on the Sheet Pan
  On one side of the sheet pan, spread out the veggies. On the other side, place the marinated chicken breasts. Pour any extra marinade from the bag right on top of the chicken for extra flavor!
• Bake
  Pop the pan in the oven and roast for 20–25 minutes, or until the chicken hits 165°F inside and the veggies are soft and golden. You can check the chicken with a meat thermometer to be sure it’s fully cooked.
• Rest & Serve
  Take the pan out of the oven and let the chicken rest for 5 minutes. Then slice it up and enjoy with your tasty veggies!

Notes

• Don’t skip marinating! The longer it sits, the tastier and juicier the chicken becomes.
• Cut veggies evenly so they roast at the same speed.
• Don’t overcrowd the pan. Give everything space so it roasts instead of steams.
• Use a thermometer to check the chicken’s doneness no guessing needed!
• Let the chicken rest before slicing, or the juices will run out and it’ll get dry.

Serving Suggestions

• Serve with brown rice, quinoa, or couscous for a full meal.
• Add a side of garlic bread or a green salad.
• Slice the chicken and use it in wraps or sandwiches with your favorite sauce!

Fun Fact

Did you know that mayonnaise in the marinade helps keep chicken super juicy? It locks in the moisture and gives it that golden, crispy edge without tasting like mayo at all!

Conclusion

And that’s it your amazing Juicy Chicken Breast with Roasted Veggies is ready to wow everyone at the table! It’s healthy, simple, and totally delicious. This is one of those meals that’s great for busy weeknights, but still fancy enough to serve to guests.