Easy Roast Vegetables with Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A very easy one dish dinner, roasting fresh vegetables and pieces of chicken breast.


  • 3 chicken breasts
  • 4 potatoes
  • 4 corn cobetts
  • 1/2 capsicum
  • 1 zucchini
  • 1 carrot
  • 1/2 brocolli
  • 1/4 cauliflour
  • 4 pieces pumpkin
  • 1 onion
  • 1/2 packet french onion soup
  • Olive oil


  1. Preheat oven to 180C
  2. Cover potatoes with water in saucepan, bring to the boil and cook for 10-15 minutes or until potatoes are just soft.
  3. Slice each chicken breast into 3 pieces, add to large casserole dish.
  4. Place corn into dish.
  5. Chop remaining vegetables into chunks, ensuring you have enough for each required serving.
  6. When potatoes are ready drain potatoes, place back into saucepan and return to heat, shaking pan vigorously to roughen the surface of the potatoes and evaporate any remaining water.
  7. Add potatoes to casserole dish.
  8. Drizzle olive oil over chicken and vegetables.
  9. Season with french onion soup or you could simply use salt and pepper if you prefer.
  10. Cook in the oven with foil on for 30 minutes, then remove foil and cook for a further 10 minutes or until all vegetables are cooked through. OR for a crispy dish, cook dish for 30 minutes with no foil, do not cook any longer or the chicken will dry out.
  11. Serve.


© THE ORGANISED HOUSEWIFE. All images & content are copyright protected. If you want to share this recipe please link back to this post, do not rewrite the recipe.


About Me

My mission is to inspire and empower others to achieve a sense of order and balance in their homes, enabling them to easily tackle daily tasks so then the rest of the day is filled with activities that bring them joy.

My Story

As a popular blogger, influencer, and author, I draw from my expertise in home organization, cleaning, and meal planning to offer practical tips and heartfelt encouragement to my audience.