This Baked Italian Chicken and Vegetables recipe is the kind of dish that feels like a warm hug at the end of a long day. It’s cozy, full of bold Mediterranean flavors, and—best of all—it comes together with minimal effort. Juicy chicken thighs roast right alongside colorful veggies, soaking up all the delicious Italian herbs and spices. Everything bakes in one pan, making cleanup as breezy as the prep. Perfect for busy weeknights when you want something wholesome, hearty, and downright satisfying without hovering over the stove!

Why You’ll Love This Recipe

One-Pan Wonder: Toss everything on a sheet pan, pop it in the oven, and you’re done. Seriously—it doesn’t get easier than this.
Bold Italian Flavors: Think garlic, oregano, thyme, and juicy roasted tomatoes. It’s rustic and packed with the kind of flavor that makes you go back for seconds.
Customizable and Healthy: Packed with lean protein and fiber-rich vegetables, this dish is as nutritious as it is delicious.
Minimal Cleanup: One pan = fewer dishes. That’s a win for weeknights or meal prep days.

Ingredients You’ll Need

Baked Italian Chicken and Vegetables Recipe

Here’s what you’ll need to bring this easy Italian bake to life:

Chicken thighs or breasts: Bone-in, skin-on thighs add juiciness and flavor, but boneless skinless chicken works great too for a lighter option.
Zucchini: Adds a mild, slightly sweet flavor and softens beautifully in the oven.
Bell peppers: Choose red, yellow, or orange for a pop of color and natural sweetness.
Cherry tomatoes: These burst open in the oven, creating a naturally sweet and tangy sauce.
Red onion: Roasts to a soft, caramelized finish that deepens the flavor of the dish.
Garlic: Don’t hold back—use several cloves for maximum flavor. Mince or leave whole for a more subtle taste.
Olive oil: Helps everything roast beautifully while adding richness.
Italian seasoning: A blend of oregano, basil, rosemary, and thyme brings the classic Mediterranean touch.
Salt and pepper: Season generously to enhance all the flavors.
Fresh parsley or basil (optional): For garnish and a burst of fresh color and flavor at the end.

Variations

Looking to switch things up? This dish is wonderfully flexible.

Low Carb Option: Swap out the starchy vegetables and add more leafy greens or mushrooms.
Different Proteins: Use Italian sausage, turkey breast, or even tofu for a plant-based version.
Cheesy Finish: Sprinkle mozzarella or parmesan during the last 10 minutes of baking for a melty topping.
Spicy Twist: Add red pepper flakes or a sliced jalapeño if you like a bit of heat.
Potato Lovers: Toss in baby potatoes or sweet potato chunks for a heartier version.

How to Make Baked Italian Chicken and Vegetables

Step 1: Prep the Oven and Pan

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.

Step 2: Season the Chicken

Pat the chicken dry and place it on the baking sheet. Drizzle with olive oil and season both sides with salt, pepper, and half of the Italian seasoning.

Step 3: Toss the Vegetables

In a large bowl, combine the zucchini, bell peppers, tomatoes, onion, and garlic. Add olive oil, the remaining Italian seasoning, salt, and pepper. Toss everything together until evenly coated.

Step 4: Arrange on the Sheet Pan

Scatter the vegetables around the chicken on the baking sheet in a single layer. Try not to overcrowd to ensure everything roasts rather than steams.

Step 5: Bake

Place the sheet pan in the oven and bake for 35–45 minutes, or until the chicken is cooked through (165°F internal temp) and the vegetables are tender and lightly caramelized.

Step 6: Garnish and Serve

Remove from the oven and let rest for a few minutes. Garnish with fresh parsley or basil before serving.

Pro Tips for Making the Recipe

Use a Meat Thermometer: It ensures your chicken is perfectly cooked without drying out.
Don’t Crowd the Pan: Give everything space so the veggies roast and get that caramelized edge rather than steaming.
Add Vegetables Strategically: If using quick-cooking vegetables (like spinach or asparagus), add them halfway through the bake.
Marinate in Advance: Want even deeper flavor? Let the chicken marinate in olive oil, garlic, and Italian seasoning for a few hours before cooking.

How to Serve

This dish is hearty enough on its own but pairs beautifully with a few sides if you want to stretch it further:

Serve With:

Crusty Bread: Perfect for soaking up those roasted tomato juices.
Simple Pasta or Couscous: Lightly buttered noodles or fluffy couscous make a great bed for the chicken and veggies.
Green Salad: A crisp Caesar or arugula salad keeps the meal fresh and balanced.
Mashed Potatoes or Rice: If you want something more filling, both are great options for a cozy plate.

Make Ahead and Storage

Storing Leftovers

Let the dish cool completely before storing. Keep leftovers in an airtight container in the fridge for up to 4 days.

Freezing

This dish freezes surprisingly well. Place cooled chicken and vegetables in a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating

Reheat in the oven at 350°F until warmed through. For a quick option, microwave in a covered dish, though the vegetables may soften more.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely. Chicken breasts cook a little faster, so check them around the 30-minute mark to avoid drying out. Bone-in, skin-on breasts will give you the juiciest result.

What vegetables work best for roasting?

Zucchini, bell peppers, cherry tomatoes, red onions, carrots, and broccoli all work beautifully. Go for veggies that hold their shape and caramelize well under high heat.

Can I prepare this ahead of time?

Yes! You can prep the vegetables and season the chicken in advance. Store them separately in the fridge and assemble just before baking.

How do I make this dish vegetarian?

Skip the chicken and use hearty vegetables like mushrooms, eggplant, and potatoes. You can also add drained canned chickpeas for protein.

Final Thoughts

This Baked Italian Chicken and Vegetables is a weeknight hero—effortless, flavorful, and endlessly adaptable. With just one pan and a handful of pantry staples, you get a complete, satisfying meal that’s as nourishing as it is delicious. Whether you’re feeding a family or meal-prepping for the week, this dish checks all the boxes. Give it a try—you might just find yourself adding it to your regular dinner rotation!

Baked Italian Chicken and Vegetables Recipe