Ingredients Meat & Poultry Chicken Chicken Breast Recipes Roast Chicken with Zucchini, Carrots, and Onions 3.3 (20) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 26, 2021 Print Rate It 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. Rate it Print