Roasted Chicken and Veggies in One Pan

Roasted Chicken and Veggies in One Pan

3.9 of 5 (37)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 263.4
  • Total Fat: 6.0 g
  • Cholesterol: 54.8 mg
  • Sodium: 366.4 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 4.8 g
  • Protein: 23.5 g

View full nutritional breakdown of Roasted Chicken and Veggies in One Pan calories by ingredient
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Introduction

This easy dish requires little cleanup, making it perfect for busy weeknights. This easy dish requires little cleanup, making it perfect for busy weeknights.
Number of Servings: 8

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


Tips

If you prefer, leave the chicken breasts whole but cook them for the same amount of time as the veggies. (And feel free to swap in any veggies you have on hand.)


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.

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Member Ratings For This Recipe


  • Incredible!
    22 of 22 people found this review helpful
    5/29/12
    Made this tonight, with different veggies, using potatoes, carrots, red onion, green pepper, fresh asparagus & rosemary for the spice. Didn't use the salt & pepper. Used 1/4 th C. of lt. olive oil as there were more veg. than the recipe called for.

    This was so fantabulous! A keeper!
    - 5/29/12

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  • Very Good
    12 of 12 people found this review helpful
    This meal was great. I even added aspargus like in the picture. Actually you can use any veggies you like. Thanks. - 5/25/12

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  • 11 of 12 people found this review helpful
    Almost like continental fare - another tip to keep the vegetables tasty, squeeze a little lemon juice on the chicken breasts and vegetables, throw in a few tomato wedges also! - 5/24/12

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  • 9 of 21 people found this review helpful
    Yes is doesn't match the picture I would roast veggies by themselves (I do this often with only 2 TBS of oil. That way the veggies get done. I always have roasted chicken breast on hand & chopped up & sealed in 3 oz portions. Just use ya'lls minds..
    - 9/15/12

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  • O.K.
    9 of 13 people found this review helpful
    My husband liked this better than I did. I thought it was just ok. I did not think it had enough flavor. Some of the veggies were not cooked in the time allowed. I would not make this again. - 6/3/12

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