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One Pan Roasted Chicken and Vegetables

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Photo of prepared Roasted Chicken and Vegetables

Photo attribution: Athena Roesler

Ready In: 1 hour

Serves: 4

What you'll need

Baking sheet

Aluminum foil

Large bowl

Spatula or spoon

Measuring cups

Measuring spoons

Sharp knife

Cutting board

Oven

Oven mitt

Medium bowl

Vegetable peeler

Tongs or 2 large spoons

Ingredients

Serves 4

¹/₄ cup Olive Oil

2 tablespoons Seasoning Blend any dried salt-free variety

1 teaspoon Soy Sauce

4 Chicken Breasts boneless skinless, about 1.75 lbs or 4 Chicken Thighs boneless skinless, about 1.75 lbs

3 Sweet Potatoes Medium, peeled and cut into 1" pieces (about 4 cups)

4 cups Green Beans trimmed and cut into 2" lengths (optional)

1 Lemon cut into wedges or 1 Lime cut into wedges

Directions

1.

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.

3.

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.

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.

Nutrition Facts

Serving Size 0.25

Serving Per Container 4

Amount Per Serving
Calories 485
% Daily Value*
Total Fat 18 g		23%
	Saturated Fat 3 g	15%
Sodium 206 mg		9%
Total Carbohydrate 38 g		14%
	Dietary Fiber 7 g	25%
Protein 43 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Authors: Leahs Pantry

Source: Leah's Pantry
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