Italian Dressing Chicken with Seasonal Veggies is a simple, yet incredibly flavorful dish that brings together tender chicken breasts and fresh vegetables, all marinated in zesty Italian dressing and roasted to perfection. This one-pan meal is perfect for busy weeknights or when you want a healthy, delicious dinner with minimal cleanup.

This Italian Dressing Chicken with Seasonal Veggies is a quick and easy recipe that delivers on taste and nutrition. The chicken breasts are marinated in a zesty Italian dressing, then baked alongside a variety of fresh, seasonal vegetables. The result is a juicy, flavorful chicken with perfectly roasted vegetables that make for a complete, satisfying meal. Whether you’re looking for a simple weeknight dinner or a dish to impress guests, this recipe is sure to be a hit.

Ingredients

For the Chicken and Marinade:

• 4 boneless, skinless chicken breasts
• 1/2 cup Italian dressing
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Vegetables:

• 2 cups baby potatoes (halved)
• 1 cup baby carrots
• 1 cup cherry tomatoes
• 1 zucchini (sliced)
• 1 red bell pepper (chopped)
• 1 yellow bell pepper (chopped)
• Fresh parsley (chopped, for garnish)

Instructions

Step 1: Marinate the Chicken

1. In a large resealable plastic bag or a shallow dish, combine the Italian dressing, Italian seasoning, garlic powder, onion powder, salt, and black pepper.
2. Add the chicken breasts to the bag or dish, ensuring they are evenly coated with the marinade.
3. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 8 hours for more intense flavor.

Step 2: Prepare the Vegetables

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss the baby potatoes, baby carrots, cherry tomatoes, zucchini slices, red bell pepper, and yellow bell pepper with a drizzle of olive oil, salt, and pepper.
3. Spread the vegetables evenly on a large baking sheet or in a roasting pan.

Step 3: Assemble and Cook

1. Remove the chicken breasts from the marinade and place them on top of the vegetables on the baking sheet.
2. Pour any remaining marinade over the chicken and vegetables for added flavor.
3. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
4. Halfway through cooking, stir the vegetables around to ensure even roasting and prevent them from sticking to the pan.

Step 4: Garnish and Serve

1. Once the chicken is fully cooked and the vegetables are tender, remove the baking sheet from the oven.
2. Garnish with chopped fresh parsley for a burst of color and flavor.
3. Serve hot, with the chicken breasts sliced over the roasted vegetables, and enjoy a delicious and wholesome meal.

Cook’s Notes

• Marinating Time: For best results, marinate the chicken for at least 30 minutes. However, if you’re short on time, even a quick 15-minute marinade will infuse some flavor.
• Vegetable Choices: Feel free to substitute or add other seasonal vegetables like asparagus, mushrooms, or Brussels sprouts, depending on what’s available.
• Pan Size: Ensure the chicken and vegetables are spread out evenly in a single layer on the baking sheet to promote even cooking and browning.

Variations

Lemon Herb Chicken and Veggies

Replace the Italian dressing with a mixture of fresh lemon juice, olive oil, minced garlic, and chopped fresh herbs like rosemary, thyme, or oregano for a bright, citrusy flavor.

Spicy Italian Chicken and Veggies

Add 1/2 teaspoon of crushed red pepper flakes to the marinade for a spicy kick. You can also sprinkle extra chili powder or cayenne pepper on the vegetables before roasting.

Balsamic Glazed Chicken and Veggies

Drizzle balsamic glaze over the chicken and vegetables before baking, or add it during the last 5 minutes of cooking for a sweet and tangy finish.

Mediterranean Chicken and Veggies

Incorporate Mediterranean flavors by adding olives, sun-dried tomatoes, and feta cheese to the vegetable mix. Use a Mediterranean-style marinade with olive oil, lemon, garlic, and oregano.

Frequently Asked Questions (FAQs)

1. Can I use bone-in chicken breasts or thighs?

Yes, bone-in chicken breasts or thighs can be used, but the cooking time may need to be increased by 10-15 minutes depending on the size of the pieces.

2. What if I don’t have Italian dressing?

You can make a simple marinade using olive oil, vinegar (balsamic or red wine), minced garlic, dried herbs (like oregano and basil), and a pinch of sugar.

3. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

4. Can I freeze this dish?

Yes, you can freeze the cooked chicken and vegetables in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.

5. Can I grill the chicken instead of baking it?

Absolutely! You can grill the marinated chicken on a preheated grill over medium heat for 6-8 minutes per side, depending on thickness. Grill the vegetables separately or on skewers.

Italian Dressing Chicken with Seasonal Veggies is a simple and flavorful one-pan meal that’s perfect for busy weeknights or any time you want a healthy, delicious dinner with minimal effort. The marinated chicken is juicy and flavorful, while the roasted vegetables are tender and full of natural sweetness. This versatile recipe can be customized with your favorite vegetables and seasonings, making it a go-to dish for any occasion. Enjoy the ease and deliciousness of this wholesome meal!