Italian Dressing Chicken with Seasonal Veggies is one of those dishes that brings a little bit of everything to the table: flavor, simplicity, and versatility. I love making this recipe when I need a quick and satisfying meal that doesn’t require much fuss. The best part? It’s a one-pan wonder, meaning you’ll spend less time cleaning up and more time enjoying a delicious, wholesome dinner. The chicken turns out juicy and tender, with a zesty kick from the Italian dressing, while the seasonal vegetables soak up all the flavorful juices, roasting to perfection alongside the chicken.

 

What’s great about this dish is that it’s adaptable to whatever vegetables are in season or what you have on hand. In the summer, I might use zucchini, bell peppers, and cherry tomatoes, while in the fall, I lean towards root vegetables like carrots, potatoes, and Brussels sprouts. No matter the season, this recipe is a winner every time. Plus, it’s perfect for meal prepping or feeding a crowd—just double or triple the recipe as needed.

Ingredients

• Chicken breasts or thighs: 4 pieces, boneless and skinless
• Italian dressing: 1 cup, store-bought or homemade
• Seasonal vegetables: 4 cups, chopped (such as zucchini, bell peppers, cherry tomatoes, carrots, potatoes, Brussels sprouts)
• Olive oil: 2 tablespoons
• Garlic: 3 cloves, minced
• Salt and pepper: To taste
• Fresh herbs (optional): 2 tablespoons, chopped (such as parsley, basil, or rosemary)
• Lemon wedges: For serving (optional)

Instructions

1. Marinate the Chicken:

Start by placing the chicken breasts or thighs in a large zip-top bag or shallow dish. Pour the Italian dressing over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish, then refrigerate for at least 30 minutes, or up to 24 hours for more intense flavor.

2. Preheat the Oven:

When you’re ready to cook, preheat your oven to 400°F (200°C). This temperature will help the chicken cook through while giving the vegetables a nice, roasted finish.

3. Prepare the Vegetables:

While the oven heats up, prepare your seasonal vegetables. Chop them into even-sized pieces to ensure they cook evenly. In a large mixing bowl, toss the vegetables with olive oil, minced garlic, salt, and pepper until they’re evenly coated.

4. Arrange the Chicken and Vegetables:

On a large baking sheet or in a roasting pan, arrange the marinated chicken pieces in the center. Scatter the prepared vegetables around the chicken, spreading them out in a single layer. If you want to add extra flavor, you can drizzle a little more Italian dressing over the veggies, or sprinkle on some fresh herbs.

5. Bake:

Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized around the edges. If the vegetables need more time, you can remove the chicken and continue roasting the veggies until they’re done to your liking.

6. Serve:

Once everything is cooked through, remove the baking sheet from the oven. Let the chicken rest for a few minutes before slicing. Serve the chicken and vegetables on plates or a large serving platter, garnished with fresh herbs and lemon wedges if desired.

Tips and Variations:

• Swap the protein: This recipe works equally well with other proteins, like pork chops, turkey cutlets, or even tofu for a vegetarian option.
• Add a kick: If you like a bit of heat, add some red pepper flakes to the Italian dressing marinade.
• Make it a sheet-pan dinner: For easy cleanup, line your baking sheet with parchment paper or foil.
• Experiment with veggies: Don’t hesitate to mix and match vegetables based on what’s in season or what you have on hand.

FAQs

Q: Can I use bone-in chicken for this recipe?
A: Yes, bone-in chicken pieces will work, but they may require additional cooking time. Just make sure to check the internal temperature to ensure they’re fully cooked.

Q: How long should I marinate the chicken?
A: Ideally, marinate the chicken for at least 30 minutes to let the flavors soak in. For more intense flavor, marinate for up to 24 hours in the refrigerator.

Q: Can I cook this on the grill instead of in the oven?
A: Absolutely! You can grill the marinated chicken and cook the veggies in a grill basket for a smoky, charred flavor.

Q: What should I serve with this dish?
A: This dish is pretty complete on its own, but you could serve it with a side of crusty bread, a light salad, or over a bed of rice or quinoa for a more filling meal.

 

Italian Dressing Chicken with Seasonal Veggies is a fantastic go-to recipe for busy weeknights or when you need something simple yet satisfying. It’s packed with flavor, easy to customize, and a great way to enjoy whatever vegetables are in season. Whether you’re cooking for yourself, your family, or a gathering, this dish is sure to please everyone at the table.