One Pan Roasted Chicken and Vegetables

roasted_chicken_veggies_00.jpg

Roasted Chicken and Vegetables
Roasted Chicken and Vegetables

Photo attribution: 

Athena Roesler
One Pan Roasted Chicken and Vegetables
Budget-friendly recipe
41
Serves:
4
1 hours 0 mins.

Ingredients

¼
cup
2
tablespoons
to taste
3
peeled and cut into 1" pieces (about 4 cups)
4
cups
trimmed and cut into 2" lengths (optional)
1
cut into wedges

What You'll Need

  • Baking pan
  • Aluminum foil
  • Large bowl
  • Spoon or spatula
  • Measuring spoons
  • Cutting board
  • Knife

Directions

  1. Heat oven to 425°F. Prepare ingredients and line a large, rimmed sheet pan with foil.
    Heat oven to 425°F. Prepare ingredients and line a large, rimmed sheet pan with foil.
  2. In a large bowl, mix oil, seasoning, soy sauce, and salt.
    In a large bowl, mix oil, seasoning, soy sauce, and salt.
  3. Pour 2 tablespoons of the mixture into a medium bowl. Add chicken, and toss to coat; cover and refrigerate.
    Pour 2 tablespoons of the mixture into a medium bowl. Add chicken, and toss to coat; cover and refrigerate.
  4. Add sweet potatoes and green beans to remaining mixture in bowl; toss. Pour potato mixture onto pan. Roast 15 minutes.
    Add sweet potatoes and green beans to remaining mixture in bowl; toss. Pour potato mixture onto pan. Roast 15 minutes.
  5. Stir potatoes and add chicken and lemon or lime to pan. Bake 20 to 25 minutes or until chicken is cooked through and potatoes are tender.
    Stir potatoes and add chicken and lemon or lime to pan. Bake 20 to 25 minutes or until chicken is cooked through and potatoes are tender.

Nutrition Info and more

Serving size:
¼
Total calories:
485
Total fat:
18 g
Saturated fat:
3 g
Carbohydrates:
38 g
Protein:
43 g
Fiber:
7 g
Sodium:
206 mg
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