Ingredients Meat & Poultry Chicken Chicken Breast Recipes Roast Chicken with Zucchini, Carrots, and Onions 3.3 (20) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 26, 2021 Print Share Share Tweet Pin Email Total Time: 40 mins Servings: 4 This light roast chicken meal is almost entirely hands-off, leaving you extra time at the week's end. Ingredients 2 pounds zucchini, halved crosswise and quartered lengthwise ¾ pound carrots, cut into ½-by-4-inch pieces 2 medium red onions, quartered 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper Reserved chicken breasts and pan sauce from Tangy Chicken with Orzo Pilaf Directions Preheat oven to 400 degrees. In a large bowl, toss vegetables with oil; season with salt and pepper. Spread vegetables on two rimmed baking sheets and roast until tender and golden, 30 to 35 minutes. About 20 minutes into cooking, place chicken and sauce in a small baking dish, cover with foil, and bake alongside vegetables until heated through, about 15 minutes. Slice chicken and serve with vegetables and sauce. Print