One Pan Roasted Chicken and Vegetables

One Pan Roasted Chicken and Vegetables
One Pan Roasted Chicken and Vegetables

Summertime means an abundance of fresh produce. From the local grocer to the farmers' market, a CSA box (Community Supported Agriculture) to your own backyard garden, gardens give us such a wonderful variety of fresh, seasonal fruits and vegetables. The combinations of dishes, soups, salads, etc. is endless. This delicious and healthy recipe features an assortment of fresh harvested vegetables. The chicken becomes a compliment to the dish, not the main component.

This is a quick and easy dish and can be on the table in less than 30 minutes. Keeping the chicken pieces small and the vegetable pieces larger ensures that everything is fully cooked.

Combining flavors brings an herby flavor profile with sweet and citrusy undertones from our Flippin' The Bird as well as a mellow, rich flavor of our Italian Seasoning.

Flippin' The Bird is hand blended from California paprika, onion, chili powder, lemon, granulated honey, sage, marjoram, black pepper and celery seed. Italian Seasoning is hand blended from rosemary, basil, oregano, sage and marjoram.

 Print Recipe

  1. Preheat oven to 500 degrees.
  2. Chop all the vegetables into large pieces.
  3. On a clean cutting board, cut chicken into small, bitesized pieces.
  4. In a bowl, add chicken pieces and Flippin' The Bird Seasoning, combine to coat all pieces.
  5. Place chicken and veggies on a sheet pan.
  6. Add olive oil, salt, pepper, Italian Seasoning and Domestic Paprika, toss to combine.
  7. Bake for 15-20 minutes until the vegetables are slightly charred and the chicken is cooked.