One Pan Roasted Chicken and Vegetables

One Pan Roasted Chicken and Vegetables
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Do you have any dinner recipes that are your “go-to” — that when you can be bothered with figuring out dinner, you think, “Oh heck, I’ll just make _________ again. I don’t even need the recipe; I’ve got it memorized.”

Well, get ready to add this one to your “go-to” repertoire.

This meal is so easy to throw together that it almost feels like cheating to call it “cooking.”

It’s also super easy to customize. Add your own favorite spices. (I often like to put cinnamon on carrots and sweet potatoes.) Switch out the vegetables, depending on your tastes, the season, and what your garden is currently producing. Zucchini, carrots, broccoli, bell peppers, and mushrooms are all great choices.

 

 

Best of all, the entire dish is made with just one pan. I hate getting a bunch of skillets and pans and bowls and things dirty when I cook. Anyone else? Is it just me?

Not only is it easy, but it’s healthy. The likelihood of me eating vegetables goes up considerably when they’re roasted.

Note: I would strongly consider doubling this recipe, especially if you have a large family or want to have leftovers (which you do).

Speaking of leftovers, they can be stored in an airtight container in the fridge for up to 3 days. When you reheat them, add a splash of chicken broth or water to keep the food from drying out.

 

Looking for another easy “go-to” dinner recipe?

Check out my Crockpot Spaghetti with uncooked noodles. (And hey, if you make this one in a instant-pot-acting-like-a-crockpot, it also uses only one pot!)

 

 

Ingredients:

  • 2 boneless skinless chicken breast
  • 1 cup diced carrots
  • 1 cup diced beets
  • 1 cup diced red onion
  • 1 cup sweet potato
  • 2 TBS plus 2 tsp avocado oil
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper

 

 

Directions:

Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper and set aside.

In a large bowl, add carrots, beets, onion, sweet potato, 2 TBS oil, salt, and pepper and mix until well combined.

 

 

Place chicken on a plate and drizzle with 2 tsp avocado oil.

 

 

4. Mix paprika, onion powder, and garlic powder and rub it on the chicken.

 

 

5. Transfer vegetables to the prepared baking sheet, leaving room for chicken breasts.

 

 

6. Place chicken breasts in the middle of the vegetables and bake for 40 minutes or until chicken is fully cooked.

 

 

Roasted Chicken and Vegetables

Roasted Chicken and Vegetables

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

  • 2 boneless skinless chicken breast
  • 1 cup diced carrots
  • 1 cup diced beets
  • 1 cup diced red onion
  • 1 cup sweet potato
  • 2 TBS plus 2 tsp avocado oil
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper

Instructions

    1. Preheat oven to 400 degrees F.

    2. Prepare a baking sheet with parchment paper and set aside.

    3. In a large bowl, add carrots, beets, onion, sweet potato, 2 TBS oil, salt, and pepper and mix until well combined.

    4. Place chicken on a plate and drizzle with 2 tsp avocado oil

    5. Mix paprika, onion powder, and garlic powder and rub it on the chicken.

    6. Transfer vegetables to the prepared baking sheet, leaving room for chicken breasts.

    7. Place chicken breasts in the middle of the vegetables and bake for 40 minutes or until chicken is fully cooked.

Notes

* Olive oil can easily be substituted for the avocado oil.

* You can mix and match any kinds of vegetables you like. Zucchini, carrots, broccoli, bell peppers, and mushrooms are all good choices as well.

     

     



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