Baked Chicken and Veggies


I have gotten lots of questions about my baked chicken and veggies meal from the other day. This is seriously the easiest recipe and it is so good.

Easy Version:


1-2 lb chicken breasts

vegetables (carrots, zucchini, etc.)

potatoes (optional)

1/4 cup white wine

2 tbsp olive oil

2 tsp of each – oregano, onion powder, black pepper, salt, rosemary, thyme, garlic powder, corn starch

1/2 tbsp Italian seasoning

4 garlic cloves (minced) – we love garlic

1. Mix wine, oil, all the spices in a bowl. Add chicken, veggies, and potatoes; toss to coat with mixture. You can always add more seasoning, figure out what you like, we like a lot of seasoning.

2. Place potatoes and veggies in a glass baking dish.

3. Roast in the oven at 425 degrees for 20-30 minutes. Take out of oven and add the chicken to the veggies and potatoes and place back in oven for another 20-30 minutes (depends on the size of the chicken breast). Stir chicken mixture halfway through.

(The other day I cut this recipe in half and it was delicious.)

Easiest Version:

So, I got this recipe idea from a packet Steve brought home that we loved. Right away I knew there had to be away to make this without the packet and that is how I came up with my homemade easy version. But, if you want the easiest baked chicken and veggies ever the packet is great. The directions are on the back. The only thing I would recommend is putting the veggies and potatoes in first like I did; otherwise the chicken gets over cooked and too dry (made that mistake my first time).

 Let me know what you think or if you have any questions in the comments below.

About Renee

My name is Renee and I am a 30 year old wife and mother to four little girls. Thank you for stopping by my blog. Fit for Motherhood is my journey through motherhood, pregnancy and life in general all while trying my best to be fit and healthy.
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