Roasted Chicken and Veggies in One Pan
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
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
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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.
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.
Member Ratings For This Recipe
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LONIANNE
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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LDEVANY
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ANNMH150
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MARTHAR3
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TORBAY2
