Roasted Chicken and Veggies in One Pan
Introduction
This easy dish requires little cleanup, making it perfect for busy weeknights.
Ingredients
3 boneless, skinless chicken breasts, cut in bite size pieces
6 medium potatoes, cut in chunks
1 white onion, cut into wedges
5 cloves garlic, chopped
1 cup sliced zucchini
1 cup sliced yellow squash
1 cup sliced mushrooms, raw
2 T olive oil
thyme
salt
pepper
6 medium potatoes, cut in chunks
1 white onion, cut into wedges
5 cloves garlic, chopped
1 cup sliced zucchini
1 cup sliced yellow squash
1 cup sliced mushrooms, raw
2 T olive oil
thyme
salt
pepper
Directions
1. Preheat oven to 450 degrees.
2. Mix potatoes, onion, olive oil, garlic,and mushrooms in large roasting pan. Add salt, pepper, and thyme to taste.
3. Roast vegetables 25 minutes, stirring once during cooking time.
4. Salt and pepper chicken. Add chicken and squash to roasting pan. Stir. Roast 15 more minutes or until chicken is cooked through.
2. Mix potatoes, onion, olive oil, garlic,and mushrooms in large roasting pan. Add salt, pepper, and thyme to taste.
3. Roast vegetables 25 minutes, stirring once during cooking time.
4. Salt and pepper chicken. Add chicken and squash to roasting pan. Stir. Roast 15 more minutes or until chicken is cooked through.
Number of Servings: 8
Related Recipes
-
Honey-Balsamic Chicken Breast
-
Cashew Chicken
-
Chicken Oregano with Sweet Peppers
-
Rosemary and Olive Oil Slow Cooker Chicken
-
Slow Cooker Provencal Chicken and Beans
-
Baked Buffalo Chicken Nuggets
-
Jalapeno Popper Stuffed Chicken Breasts
-
Sun-Dried Tomato, Pesto & Mozzarella Turkey Burgers
-
Black Bean Chicken
-
Baked Chicken Breast with Swiss Cheese and Asparagus