Roasted Chicken with Herb-Seasoned Vegetables 
A delicious and hearty meal featuring tender roasted chicken and a medley of seasoned vegetables. Packed with flavor and nutrients, it’s a perfect dish for any occasion!
Ingredients:
– 2 boneless, skinless chicken breasts
– 1 tbsp olive oil 
– 1 tsp smoked paprika 
– 1 tsp garlic powder 
– 1/2 tsp salt 
– 1/2 tsp black pepper 
– 1/2 tsp dried rosemary 
For the Roasted Vegetables:
– 2 cups baby potatoes, halved 
– 2 carrots, sliced
– 1 small onion, chopped 
– 1 cup broccoli florets 
– 1 zucchini, sliced 
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp dried thyme 
– 1/2 tsp dried oregano 
– Salt & pepper to taste
Step by Step:
Prepare the Chicken:
– Preheat the oven to 400°F (200°C). 
– Coat the chicken breasts with olive oil and season with smoked paprika, garlic powder, salt, black pepper, and rosemary. 
– Place them on a baking tray lined with parchment paper. 
Roast the Potatoes & Carrots:
– In a bowl, toss baby potatoes and carrots with olive oil, garlic powder, thyme, oregano, salt, and pepper.
– Spread them on a baking sheet and roast for 25 minutes.
Add Broccoli & Chicken to the Oven:
– After 25 minutes, add broccoli florets to the tray with the potatoes and carrots.
– Place the chicken on another section of the tray.
– Continue roasting for another 20 minutes until the chicken is cooked through (165°F / 75°C) and the veggies are tender.
Sauté the Zucchini:
– While everything is roasting, heat a pan over medium heat with a little olive oil.
– Sauté zucchini slices for 3-4 minutes per side until golden and tender.
– Season with salt and pepper.
Assemble & Serve:
– Once cooked, slice or shred the roasted chicken. 
– Plate it with the roasted vegetables and sautéed zucchini.
– Garnish with fresh herbs if desired and serve hot!
This dish is a perfect blend of crispiness, tenderness, and rich flavors—healthy, satisfying, and absolutely delicious! 