A healthy and easy one-pan meal featuring Italian-seasoned chicken and a medley of roasted vegetables, perfect for a quick dinner.

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Preheat oven to 400°F (200°C).
Line a large sheet pan with parchment paper or lightly grease it.
Place chicken breasts on the sheet pan and surround with chopped vegetables.
Drizzle olive oil over chicken and vegetables.
Sprinkle Italian seasoning, garlic powder, salt, black pepper, and crushed red pepper flakes (if using) evenly over everything.
Toss vegetables to coat evenly, keeping chicken in place.
Roast in the oven for 25-30 minutes or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
Drizzle with balsamic vinegar if desired before serving.

You can substitute chicken breasts with thighs for more flavor.
Use any mix of vegetables you prefer, such as carrots, mushrooms, or cherry tomatoes.
Meal prep friendly – store leftovers in the fridge for up to 4 days.