This Baked Italian Chicken and Vegetables recipe is the ultimate weeknight savior—fast, flavorful, and beautifully balanced. Tender, juicy chicken thighs (or breasts if you prefer) roast together with vibrant veggies like zucchini, bell peppers, and cherry tomatoes, all tossed in aromatic Italian herbs and a touch of olive oil. Everything bakes on one sheet pan, meaning minimal cleanup and maximum flavor. It’s hearty, healthy, and unbelievably easy—perfect for when you need dinner on the table without a fuss!

Why You’ll Love This Recipe

One-Pan Wonder: Everything bakes together on a single sheet pan, which means less mess and fewer dishes to deal with.
Bold Italian Flavor: A delicious mix of herbs like oregano, basil, and garlic makes this dish taste like it came straight from a rustic Italian kitchen.
Healthy and Hearty: Lean protein paired with colorful, nutrient-rich veggies makes this a well-rounded and satisfying meal.
Customizable: Whether you’re cleaning out your fridge or catering to picky eaters, this recipe is super flexible.

Ingredients You’ll Need

Baked Italian Chicken and Vegetables Recipe

Chicken: Boneless skinless chicken thighs give you tender, juicy results, but chicken breasts work just as well—just don’t overcook.
Zucchini: Adds a soft, buttery texture that soaks up the Italian seasoning beautifully.
Bell Peppers: Use a mix of red, yellow, and orange for sweetness and a burst of color.
Cherry Tomatoes: They roast down into juicy, slightly caramelized flavor bombs.
Red Onion: Brings a touch of sweetness and a little bite when roasted.
Olive Oil: Helps everything roast evenly and adds that rich Mediterranean taste.
Italian Seasoning: A must—this blend usually includes oregano, basil, thyme, and rosemary. You can also make your own.
Garlic: Freshly minced is best, but garlic powder will do in a pinch.
Salt and Black Pepper: Essential for balancing all the flavors.
Parmesan Cheese (optional): A light sprinkle before serving adds a savory finishing touch.

Variations

Add Potatoes: Toss in some baby potatoes or sweet potato chunks for a heartier version.
Spicy Kick: Add a pinch of red pepper flakes or a drizzle of chili oil before roasting.
Different Proteins: Swap chicken with turkey tenderloins or Italian sausage for a twist.
Veggie Swaps: Use broccoli, green beans, or mushrooms based on what’s in your fridge.
Herb Boost: Add fresh basil or parsley after roasting for a fresh pop of flavor.

How to Make Baked Italian Chicken and Vegetables

Step 1: Preheat and Prep

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

Step 2: Prepare the Ingredients

Cut your chicken and vegetables into bite-sized chunks. Try to keep everything around the same size for even cooking.

Step 3: Season

In a large bowl, toss the chicken and veggies with olive oil, Italian seasoning, minced garlic, salt, and pepper. Mix everything until it’s well-coated.

Step 4: Arrange on the Sheet Pan

Spread the mixture in a single layer on your prepared baking sheet. Don’t overcrowd—it helps everything roast instead of steam.

Step 5: Bake

Roast in the preheated oven for 25–30 minutes, stirring halfway through. The chicken should be fully cooked and the vegetables beautifully golden and tender.

Step 6: Finish and Serve

Optional but amazing: sprinkle with grated Parmesan cheese and a handful of chopped fresh herbs before serving.

Pro Tips for Making the Recipe

Cut Evenly: Uniformly sized chicken and veggies ensure even cooking and better texture.
Don’t Overcrowd the Pan: Spread everything out well—use two pans if needed.
Use a Meat Thermometer: Make sure chicken reaches 165°F (74°C) internally for safe, juicy results.
Add Cheese at the End: If you’re using Parmesan, sprinkle it on after baking to avoid burning.

How to Serve

This dish is super versatile and pairs well with all sorts of sides:

Serve It Over:

Fluffy rice, quinoa, or couscous to soak up all those juices.
A bed of greens for a warm salad-style meal.
Creamy mashed potatoes or polenta for comfort food vibes.

Add a Side:

Garlic bread or a warm crusty loaf to mop up the pan juices.
A fresh green salad with a light vinaigrette to balance the richness.

Garnish Ideas:

Fresh basil, parsley, or thyme.
A drizzle of balsamic glaze for a touch of sweetness.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually get even better after a day!

Freezing

Freeze cooked chicken and vegetables in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in the oven at 350°F until warmed through, or in a skillet over medium heat with a splash of water or broth. Avoid the microwave if you can—it can make the chicken rubbery.

FAQs

Can I use frozen vegetables?
Yes, but keep in mind they may release more water and steam instead of roast. Thaw and pat them dry before using for the best texture.

Can I marinate the chicken ahead of time?
Absolutely! You can marinate it in the olive oil and Italian seasoning mix for up to 24 hours in the fridge for extra flavor.

How do I make this dish low-carb or keto?
Skip starchy veggies like potatoes and stick with low-carb options like zucchini, bell peppers, and broccoli. It’s naturally low-carb friendly!

Can I cook everything in a casserole dish instead of a sheet pan?
Yes, just make sure it’s large enough so the ingredients aren’t crowded. You may need to extend the baking time slightly.

Final Thoughts

This Baked Italian Chicken and Vegetables recipe is everything a busy cook could hope for—quick, healthy, and bursting with mouthwatering flavor. It’s the kind of meal you can feel good about serving and even better about devouring. Give it a try this week, and don’t be surprised if it becomes a new weeknight regular in your rotation!

Baked Italian Chicken and Vegetables Recipe