How do I ensure the chicken stays juicy?

Coating the chicken in olive oil and Parmesan before roasting helps lock in moisture, while a hot oven ensures a quick cook that retains juiciness.

Can I use different vegetables for this dish?

Absolutely. Seasonal vegetables like asparagus or mushrooms work well and add unique flavors and textures.

Mixing panko breadcrumbs with Parmesan cheese and tossing the chicken in the mixture before roasting adds extra crispiness.

Yes, stirring helps vegetables roast evenly, promoting caramelization and preventing burning on one side.

Light white wines like Pinot Grigio or Sauvignon Blanc complement the garlic and Parmesan flavors perfectly.

Juicy chicken bites tossed with garlic, Parmesan, and herbs, roasted alongside colorful vegetables for a quick and flavorful one-pan meal.

This dinner has become a favorite in my household because it combines simplicity with big flavors.

Chicken: 1.5 lbs (680 g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
Marinade & Coating: 3 tablespoons olive oil, 4 garlic cloves minced, 1 teaspoon dried Italian herbs, 1 teaspoon smoked paprika, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 2/3 cup (60 g) grated Parmesan cheese plus extra for serving
Vegetables: 1 medium red bell pepper cut into 1-inch chunks, 1 medium yellow bell pepper cut into 1-inch chunks, 1 medium zucchini sliced into 1/2-inch rounds, 1 small red onion cut into wedges, 2 cups (180 g) broccoli florets

Step 1:: Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
Step 2:: In a large bowl, combine olive oil, garlic, Italian herbs, smoked paprika, salt, and pepper. Add chicken pieces and toss to coat evenly.
Step 3:: Add Parmesan cheese to the chicken and mix until chicken is well coated.
Step 4:: Arrange chicken bites on one side of the prepared sheet pan.
Step 5:: In the same bowl no need to wipe out toss the vegetables with a drizzle of olive oil a pinch of salt and pepper. Spread vegetables on the other side of the sheet pan.
Step 6:: Roast for 20 25 minutes stirring halfway until chicken is cooked through internal temperature 165°F/74°C and vegetables are tender and golden at the edges.
Step 7:: Optional Broil for 2 3 minutes for extra browning.
Step 8:: Sprinkle extra Parmesan and fresh chopped parsley over the chicken before serving.

Preparing this meal always brings the family together around the dinner table, sharing stories and laughs over hearty food.

Serve with rice quinoa or a green salad for a complete balanced meal.

Swap in seasonal vegetables like asparagus or mushrooms for variety and extra nutrition.

Pairs well with a chilled Pinot Grigio or Sauvignon Blanc for a refreshing accompaniment.

Enjoy this easy dish that brings comfort and flavor to your weeknight dinners.

→ How do I ensure the chicken stays juicy?: Coating the chicken in olive oil and Parmesan before roasting helps lock in moisture, while a hot oven ensures a quick cook that retains juiciness.
→ Can I use different vegetables for this dish?: Absolutely. Seasonal vegetables like asparagus or mushrooms work well and add unique flavors and textures.
→ What is the best way to achieve a crispy coating on the chicken?: Mixing panko breadcrumbs with Parmesan cheese and tossing the chicken in the mixture before roasting adds extra crispiness.
→ Is it important to stir the vegetables halfway through cooking?: Yes, stirring helps vegetables roast evenly, promoting caramelization and preventing burning on one side.
→ What wines pair well with this meal?: Light white wines like Pinot Grigio or Sauvignon Blanc complement the garlic and Parmesan flavors perfectly.