Roasted Chicken Breast And Veggies Recipe

Season with salt italian seasoning chili powder lemon pepper and black pepper.

Roasted chicken breast and veggies recipe. Place chicken breast side up in a 14 in. In a large baking tray place potatoes carrots brussels sprouts red onion and garlic. Roast until a thermometer inserted in chicken reads 170 175 and vegetables are just tender 35 40 minutes. Add the olive oil salt and pepper italian seasoning and paprika.

Drizzle olive oil over chicken and vegetables. Toss potatoes carrots bite size pieces of celery and 3 4 of the sliced onion in the oil to coat. Pan roasted chicken breast with wild mushrooms andouille and natural pan gravy new orleans restaurants unsalted butter salt chicken breasts green onion garlic cayenne and 8 more rosemary and thyme roasted chicken breast umami. Drizzle over chicken and.

Arrange the carrots celery potatoes and onions around chicken. If desired tie legs together with baker s twine. Cast iron or other ovenproof skillet. Set remaining onion aside.

Top vegetables with spinach. Combine butter and thyme. Sprinkle with 1 4 teaspoon salt and 1 4 teaspoon pepper. The first batch of veggies are cooked for 20 minutes and then you ll add the broccoli and the chicken to the sheet pan and finish cooking.

In another cutting board chop the chicken into cubes. Pour olive oil into a large bowl. Spread carrots bell peppers celery green onion and parsley around chicken. Bake uncovered 1 hour.

In a small bowl mix paprika and the remaining salt rosemary and pepper. The cook time of this dish is staggered to ensure each of the veggies are at optimal tenderness and the chicken doesn t get overcooked. It s such an easy dinner to make and one the whole family will enjoy. Add 2 tbsp olive oil then sprinkle with italian seasoning and add a generous pinch of salt and pepper.

Place the chicken and veggies in a medium roasting dish or sheet pan. Arrange chicken breasts on a baking sheet.