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
-
Caribbean Chicken
-
Grilled Pesto & Ricotta-Stuffed Chicken Breasts
-
Chicken Drumstick Lollipops with Grilled Lemon Parsley Sauce
-
Quick & Easy Chicken Tostadas
-
Chicken Nachos
-
Loaded BBQ Chicken Sweet Potato
-
Mediterranean Chicken with Orzo
-
Unforgettable Baked Coconut Chicken
-
Slow Cooker Provencal Chicken and Beans
-
Slow Cooker Bourbon Street Chicken