Roasted Chicken with Vegetables
I love a good one pan meal, but those are hard to come by for me. Either it is a casserole which I don’t always love, or it just simply doesn’t sound good. Well this one is super easy, and I love that it uses chicken breasts instead of a whole chicken!
Ingredients
2 chicken breasts
3 tablespoons of EVOO
1 tablespoon of lemon juice
2 cloves of of garlic
1 teaspoon of salt
1 teaspoon of Italian Seasoning
Pepper, to taste
2 potatoes diced/sliced
1-2 pounds of vegetables (I did 1 pound of asparagus and 1 large zucchini)
Instructions
1. Cut the chicken into cubes and place in a gallon bag.
2. In a bowl, whisk together 1 tablespoon of EVOO, lemon juice, garlic, 1/2 teaspoon of salt, 1/2 teaspoon of Italian seasoning, and pepper. Pour into the gallon bag with the chicken. Shake until well coated and let marinate while you prep the potatoes.
3. On a rimmed cookie sheet (I prefer to line the cookie sheet with aluminum foil for an easy clean up), add the cut up potatoes. Top with 1 tablespoon of EVOO, 1/4 teaspoon of salt, and pepper. Toss.
4. Move the potatoes to one half of the cookie sheet and add the chicken to the other half. Try your best to make one layer (especially of the chicken). Bake at 425 for 10 minutes.
5. While the chicken and potatoes are baking, cut up your vegetables. In a bowl, mix together 1 tablespoon of EVOO, 1/4 teaspoon of salt, and 1/2 teaspoon of Italian Seasoning. Toss the mixture with the vegetables.
6. After the 10 minutes has passed of the chicken and potatoes cooking, remove from the oven. Flip the potatoes and chicken and move to separate sides leaving room in the middle for the vegetables. Add the vegetables and bake another 10 minutes (or until chicken is done) at 425. We like our vegetables crunchy, so you can put the vegetables in sooner if you do not.
7. And serve!
