Mediterranean Herb-Roasted Chicken Breast with Veggies & Potatoes
This Mediterranean Herb-Roasted Chicken Breast with Veggies & Potatoes is a wholesome, one-pan meal bursting with color, flavor, and freshness. Juicy chicken breasts are seasoned with aromatic herbs and spices, then roasted alongside tender baby potatoes, sweet bell peppers, and crisp broccoli. Finished with a squeeze of lemon and fresh parsley, this dish is perfect for an effortless weeknight dinner or a simple weekend feast.
Time:
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 2
Ingredients
2 large boneless, skinless chicken breasts
400 g baby potatoes, halved
1 red bell pepper, sliced
1 yellow bell pepper, sliced
200 g broccoli florets
2 tbsp olive oil
1 tbsp lemon juice
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
1 tsp smoked paprika
Salt and black pepper to taste
2 tbsp fresh parsley, chopped
Instructions
Preheat Oven
Preheat the oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper.
Prepare the Chicken and Vegetables
In a small bowl, combine olive oil, lemon juice, garlic powder, oregano, thyme, smoked paprika, salt, and black pepper.
Toss the halved baby potatoes with about half of the olive oil-herb mixture. Spread them on the baking sheet. Roast for 15 minutes to give the potatoes a head start.
Add Chicken and Veggies
Place the chicken breasts on the baking sheet. Brush or drizzle them with the remaining herb mixture.
Add bell pepper slices and broccoli florets around the chicken and potatoes.
Roast Everything
Bake for 15–20 more minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and lightly caramelized.
Finish and Serve
Remove from the oven and sprinkle with fresh chopped parsley.
Serve warm, optionally with a wedge of lemon for extra brightness.
Tips
Even Cooking: Try to cut the potatoes and bell peppers into uniform sizes so everything cooks evenly.
Juicy Chicken: Let the chicken rest at room temperature for 10–15 minutes before roasting to ensure even cooking.
Crispy Potatoes: Toss the potatoes with a little extra olive oil and place them cut-side down on the baking sheet for a golden, crispy exterior.
Check Doneness: Use a meat thermometer for the chicken (165°F / 75°C) to avoid overcooking and drying it out.
Timing Veggies: Add broccoli in the last 10–12 minutes of roasting if you prefer it slightly crisp and not mushy.
Variations:
Spicy Mediterranean: Add ¼ tsp chili flakes or a drizzle of harissa for a gentle heat.
Herb Swap: Fresh rosemary, basil, or thyme can replace dried oregano and thyme for a more fragrant dish.
Vegetable Options: Swap or add zucchini, carrots, or cherry tomatoes depending on what’s in season.
Creamy Twist: Drizzle a little Greek yogurt or tahini over the roasted chicken and veggies before serving for added richness.
Meal Prep Friendly: Roast extra chicken and veggies for lunches during the week; store in airtight containers in the fridge for up to 3 days.
One-Pan Rice Option: Add pre-cooked or parboiled rice under the chicken and vegetables in the last 10–12 minutes of roasting to soak up the flavors.
Q&A
Q: Can I use chicken thighs instead of chicken breasts?
A: Yes. Boneless, skinless chicken thighs stay juicier and slightly more flavorful. Adjust cooking time to 20–25 minutes, depending on thickness.
Q: Can I use frozen vegetables?
A: You can, but thaw them first and pat dry to prevent excess moisture, which can make the chicken and potatoes less crispy.
Q: Can I make this recipe ahead of time?
A: Yes. Prep the chicken, vegetables, and herb mixture in advance. Store in the fridge and roast when ready to serve.
Q: How can I make the potatoes extra crispy?
A: Toss the potato halves with a bit more olive oil and place them cut-side down on the baking sheet. Pre-roasting them for 10–15 minutes before adding the chicken also helps.
Q: Can I use different herbs?
A: Absolutely. Fresh herbs like rosemary, basil, or parsley work well. Just add delicate herbs like parsley or basil toward the end of cooking to maintain flavor.
Nutrition
(Per Serving, serves 2)
Calories: ~450 kcal
Protein: 38 g
Carbohydrates: 35 g
Fat: 18 g
Saturated Fat: 3 g
Fiber: 5 g
Sugar: 4 g
Sodium: 320 mg
(Values may vary slightly depending on the amount of oil and vegetables used.)
Conclusion
This Mediterranean Herb-Roasted Chicken with Veggies & Potatoes is a simple, balanced, and colorful one-pan meal that’s perfect for busy weeknights or casual dinners. Juicy, herb-seasoned chicken pairs beautifully with tender, roasted vegetables and crispy potatoes, while a squeeze of fresh lemon and parsley elevates the dish with brightness. It’s nutritious, flavorful, and versatile, making it a reliable favorite for anyone looking for a wholesome Mediterranean-inspired meal.