One Pan Roasted Chicken and Vegetables
This is a quick and easy dish and can be on the table in about 30 minutes. Cut the vegetables and the chicken pieces to roughly the same size, which should be relatively small. This will help ensure that everything will cook thoroughly and finish at the same time. The point of a dish like this is that you shouldn't have to think about when its different components will be cooked. Set it and forget it until the final timer dings.
The choice of vegetables is just a suggestion; swap them out for whatever is seasonal or for whatever you like best. Serve this with some crusty bread or a green salad topped with a simple French Vinaigrette you can make while everything cooks.
Prep Time: 10 min.
Cooking Time: 20 min.
Servings: 4
Cooking Method: Roasting
Category: Quick and Easy, Chicken, Light and Healthy
Cuisine: American
Ingredients:
- 1/2 onion, chopped
- 1 zucchini, chopped
- 1/2 yellow bell pepper and 1/2 red bell pepper, chopped
- 1 cup broccoli florets
- 1/2 cup tomatoes
- 1 pound boneless, skinless chicken breasts
- 1 Tablespoon Flippin' The Bird
- 2 Tablespoons olive oil
- 1/2 teaspoon Kosher Salt
- 1 1/2 teaspoon Black Pepper Fine Grind
- 1 teaspoon Italian Seasoning
- 1/4 teaspoon Domestic Paprika (85 ASTA)
Instructions:
- Preheat oven to 500°F.
- Chop all of the vegetables into 1 - 1 1/2 inch chunks.
- Cut chicken into small, bite-sized pieces.
- In a bowl, add chicken pieces and Flippin' The Bird Seasoning, combine to coat all pieces.
- Place chicken and veggies on a sheet pan.
- Add olive oil, Kosher Salt, Fine Grind Black Pepper, Italian Seasoning and American Sweet Paprika, toss to combine.
- Bake for 15-20 minutes, until the vegetables are slightly charred and the chicken is cooked.
