10 minute Roasted Chicken and Vegetables Recipe

The 10 minute Roasted Chicken and Vegetables is exactly what you need on a busy weeknight when your taste buds crave something fresh and flavorful, but your schedule demands something fast. Picture this: juicy bites of chicken, tossed with a vibrant mix of zucchini, bell peppers, mushrooms, and onion, all roasted in the air fryer with a punchy smokey-spiced blend. This dish is a hands-down winner for anyone looking to squeeze nutrition, color, and downright deliciousness into a mere 10 minutes. Let’s dive in, because your dinner plans are about to get a lot more exciting!

Ingredients You’ll Need

This recipe is proof that everyday staples can come together and create something magical in minutes. Each ingredient brings its own unique flair—from the juiciness of the chicken to the earthy mushrooms and those sweet pops of pepper, every bite is a celebration of effortless flavor.

• Boneless chicken breast or thighs (1 pound): Cut into 1-inch pieces for speedy, even cooking and tenderness in every bite.
• Zucchini (1 cup, chopped): Those lovely half-moons roast up juicy and help soak up all the seasoning.
• Bell peppers (1 cup, chopped): Brings vibrant color and a sweet crunch that just sings in this dish.
• Baby Bella mushrooms (1.5 cups, chopped): Adds a savory, earthy base layer that rounds everything out.
• Purple onion (1 cup, chopped): For just a hint of tangy sweetness and gorgeous purple hues.
• Olive oil or avocado oil (2 tablespoons): Helps create that beautiful roasted finish while locking in moisture and flavor.
• Garlic powder (1 teaspoon): Delivers a mellow garlicky punch without overpowering the veggies.
• Onion powder (1 teaspoon): Adds another layer of savory depth—don’t skip it!
• Chili powder (1 teaspoon): Brings a gentle smokey warmth that ties everything together.
• Italian seasoning (1 teaspoon): Gives a fragrant touch of herbs for unmistakable home-cooked comfort.
• Kosher salt (1 teaspoon): Essential for highlighting all the other flavors in the dish.
• Ground black pepper (½ teaspoon): Just enough for a little lift and subtle heat to finish things off.

How to Make 10 minute Roasted Chicken and Vegetables

Step 1: Preheat Your Air Fryer

Kick things off by preheating your air fryer to 400 degrees F. This ensures that when you add your mix of chicken and veggies, the cooking starts right away, sealing in moisture and building those crave-worthy caramelized edges.

Step 2: Prep the Chicken and Veggies

In a large mixing bowl, combine the chicken pieces with your chopped zucchini, bell peppers, baby Bella mushrooms, and purple onion. Cutting everything into uniform, 1-inch pieces is your secret to ensuring everything roasts evenly in your lightning-fast 10 minute Roasted Chicken and Vegetables experience.

Step 3: Make the Spice Blend

Grab a smaller bowl and whisk together the garlic powder, onion powder, chili powder, Italian seasoning, kosher salt, and black pepper. This herby, garlicky blend is what gives the dish its signature flavor and aroma.

Step 4: Toss with Oil and Spices

Drizzle the olive oil or avocado oil over your bowl of chicken and veggies, then give everything a good toss so each piece gets shiny and slick. Next, sprinkle your spice blend over the mixture and toss again; every nook and cranny should get a coat of those savory, aromatic spices.

Step 5: Arrange and Cook

Spray the air fryer basket with a bit of olive oil spray to help everything crisp up and make cleanup a breeze. Working in batches, spread half the chicken and vegetable mixture into the basket in as even a layer as possible—it’s okay if they overlap a little. Pop them in, and cook for 10 minutes, shaking the basket halfway through. You’ll repeat this until all your chicken and veggies are golden and the chicken is cooked through to 165 degrees F.

Step 6: Garnish and Serve

Once everything is beautifully roasted, serve it up hot, topped with a sprinkle of fresh or dried parsley and a generous squeeze of lemon if you like a zesty finish. That’s your weeknight dinner sorted in no time!

How to Serve 10 minute Roasted Chicken and Vegetables

Garnishes

Dress up your plate with a flurry of fresh chopped parsley for color and a pop of herbaceous freshness. A good squeeze of lemon over the top brightens the whole dish and brings out those roasted flavors even more. If you’re feeling indulgent, a dusting of grated parmesan works wonders, too.

Side Dishes

Pair your 10 minute Roasted Chicken and Vegetables with something starchy like fluffy rice, garlic butter noodles, or even a chunk of crusty bread to mop up the juices. If you want to keep things extra light, a baby greens salad with a simple vinaigrette is just the thing on the side.

Creative Ways to Present

For something a little different, pile your roasted chicken and vegetables over a warm grain bowl with farro or couscous, or tuck them inside a wrap with a smear of hummus for a hearty lunch. You can even serve them as the star topping on a flatbread for laid-back family dinners—it’s a recipe that plays well with others!

Make Ahead and Storage

Storing Leftovers

Let any leftover 10 minute Roasted Chicken and Vegetables cool to room temperature before transferring to an airtight container. Store them in the fridge, where they’ll stay fresh for up to 4 days. It’s ideal for meal prepping a few lunches ahead or having a speedy reheat option for another busy night.

Freezing

If you want to freeze leftovers, simply portion out the chicken and veggies into freezer-safe containers or bags. They’ll keep well for about 2 months. Thaw overnight in the fridge before reheating for the best texture and flavor.

Reheating

For best results, reheat 10 minute Roasted Chicken and Vegetables in the air fryer at 350 degrees F for about 4-5 minutes so everything crisps up again. You can also use the microwave—cover loosely and heat in short bursts, stirring between each, until hot throughout.

FAQs

Can I use different vegetables in this recipe?

Absolutely! Feel free to swap in any quick-cooking vegetables you love—broccoli florets, cherry tomatoes, or even asparagus would all be delicious in this 10 minute Roasted Chicken and Vegetables medley.

Is it okay to use frozen chicken or veggies?

For best results, start with fresh chicken and vegetables. Frozen varieties can be used in a pinch, but make sure to pat them dry to avoid extra moisture, which can affect roasting and texture.

Do I need to marinate the chicken?

No need! Thanks to the quick roast and bold spice blend, the chicken soaks up a ton of flavor in a short time. If you want a stronger infusion, you can toss the mix with oil and seasonings an hour or two ahead and keep it in the fridge.

Can this recipe be doubled?

You sure can! Just cook in more batches to keep the air fryer basket from overcrowding. Doubling ensures there’s plenty for meal prepping or feeding a bigger group.

What if I don’t have an air fryer?

No worries! Spread the mixture on a large, rimmed baking sheet and roast in a well-preheated oven at 425 degrees F for about 18-20 minutes, stirring halfway through. You’ll still get all the speedy, roasted goodness of 10 minute Roasted Chicken and Vegetables, just on a different timeline.

Final Thoughts

Now that you know just how easy and mouthwatering this 10 minute Roasted Chicken and Vegetables recipe is, I hope you’re inspired to give it a try. It’s a true lifesaver for nights you want real food, real fast, and it never fails to delight a hungry crowd. Here’s to dinner made delicious and doable, every single time!

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