10 Minute Roasted Chicken and Vegetables - Air Fryer Recipe

It was heavily spiced. Half the spices, and it would be better. It's like kabobs without the sticks! The prep was easy, and the meat wasn't dry.

This was extremely good overall. I spiced with the heart instead of measurements, so definitely modifiable. I did have to cook it about 15 minutes longer than the instructions, but I think that was the fault of my oven, so just keep that in mind.

I marinated the chicken with my go-to marinate before cooking it with the veggies. Then I added the seasoning the recipe called for and followed the recipe as it was. I am not a cooked-veggie kind of person. I prefer salads and raw vegetables. But the seasoning for this recipe is very good, so it is a go-to recipe for me. Also very easy to make and has very low calories. So I added some pasta to it and it's delicious.

This was delicious with chicken thighs!

I added cherry tomatoes and lemon pepper seasoning. Super yummy and super easy!

Hubby approved. Would add a little more seasoning or some red pepper flakes next time

Was amazing served it over white rice. Was perfect and easy to make!

It was a simple and fantastic meal to prepare and cook. Instead of the air fryer we cooked on the blackstone. Absolutely delicious. Will make again with some other veggie options.

Tasty! I tweeked it a little. I added pepper flakes and sweet potatoes...🙃

I didn’t have chili powder so I substituted kick’n chicken seasoning, added diced red potatoes. I didn’t air fry but did cook it at 385 (convection bake) for 30 min & it came out perfectly!

Preheat the air fryer to 400 degrees F. Add the chicken and vegetables to a large mixing bowl. Mix up the garlic powder, onion powder, chili powder, Italian seasoning, salt, and pepper in a separate small mixing bowl. Pour the oil over the veggies and chicken and toss to coat everything in the oil. Then pour the spice blend over everything and toss well to coat. Spray the air fryer basket with olive oil spray and then working in batches add half of the chicken and vegetable mixture to the bottom of the air fryer basket in an even layer. It is okay if some of the chicken and veggies are overlapping. Close the air fryer and cook for 10 minutes, shaking the basket halfway through the cooking time. Continue until you have cooked all of the chicken and vegetables. You will know the chicken is done when it reaches an internal temperature of 165 degrees F. Remove and serve hot, topped with dried or fresh parsley and a squeeze of lemon

Zucchini, yellow squash, mushrooms, egg plant, potatoes Seasoned with dill, garlic, Italian seasoning. Topped with melty feta cheese

Good meat and veggie one pot recipe. It has just right proportions and the spices are well ballanced. Not a 15 minute recipe, more like an hour with all the veggies that need to be processed. It was good for my baby as well. I served the veggies minimally blended and the meat shredded. He devoured it 😋

It was probably a 6/10, it wasn’t anything special.

So easy and delicious! Would be good with broccoli, brussel sprouts, and other veggies.

I cooked it in a pan instead of an air fryer with some butter and it turned out amazing!

So simple. So good

Delicious, easy to make and you can swap the veges and it still tastes delicious

Definitely adding this to the meal prep rotation.

Absolutely loved this! It was so delicious and it’s become one of our favorite meals to make during the week. So easy!

I really enjoyed this dish. I put it over cauliflower rice and it filled me up nicely. My only advice is If you are a novice at chopping vegetables like I am. My suggestion would be to do it beforehand because that takes the longest at least it did for me. I will make this again for sure.

I changed this up. I cooked it in batches in a Kalorik Maxx Air Fryer, that I'm still learning to use. This photo is from the last batch, and got cooked a little more than the first batch (but was still tasty!). I just used tongs to stir everything up about every 5-10 minutes, for a total of maybe 20 per batch I'd guess. At 400°. I was missing mushrooms, as I discovered ours were no good to use. I added mini potatoes cut into 4, and carrots. I also added a bit of Tumeric to the spices. The lemon juice that is optional, was a great addition to the recipe, so I recommend it for sure. Older child reluctantly ate it, younger child mostly refused. Adults thought it was restaurant style good! The kids aren't familiar with zucchini, and that seemed to spook them from the whole dish, as they usually would eat the rest fine. They'll come around eventually I hope lol