How to Prepare Appetizing One Pan Chicken and Veggies

One Pan Chicken and Veggies. Enjoy A Taste Of Italy With This Delicious Chicken Parmesan. Pan-Roasted Chicken and Vegetables This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection.

Evenly distribute the garlic, rosemary, paprika, salt, and pepper over the entire pan. Line a very large baking sheet with parchment paper for easy clean-up. This meal packs flavor while minimizing work. You can cook One Pan Chicken and Veggies using 19 ingredients and 6 steps. Here is how you achieve that.

Ingredients of One Pan Chicken and Veggies

1. It's of Marinade :.
2. You need 1/3 cup of olive oil.
3. You need of Juice from 1/2 lemon.
4. You need 1 tbsp. of apple cider vinegar.
5. It's 2 tsp. of dijon mustard.
6. It's 1 tsp. of Italian seasoning.
7. It's 1 tsp. of garlic powder.
8. Prepare 1 tsp. of paprika.
9. Prepare 1/2 tsp. of dried crushed rosemary.
10. It's 1/2 tsp. of dried thyme leaves.
11. You need 1/4 tsp. of cayenne pepper (optional).
12. You need To taste of salt and pepper.
13. You need of The Rest :.
14. Prepare 1 lb. of chicken (cut of choice).
15. It's 1 lb of baby red potatoes.
16. Prepare 1 lb of baby dutch yellow potatoes.
17. It's 4 of large carrots.
18. You need 4 of large cloves garlic, unpeeled (optional).
19. You need of Fresh parmesan cheese, optional for topping.

All you have to do is chop, season, and bake, and you have a flavorful, full meal ready in no time. Since it is so quick and easy, this recipe is a standard go-to in our home. This one pan chicken and veggies is now ready for the oven. This gave me perfectly cooked and juicy chicken and perfectly cooked veggies!

One Pan Chicken and Veggies step by step

1. The first thing to do, which you'll want to do a bit in advance is to whisk together all the marinade ingredients in a small bowl or a measuring cup. Set aside about half of it to season the veggies with. Then place the chicken either in a large, shallow bowl or a gallon sized Ziploc bag and pour the rest of the marinade over the top of it. Coat the chicken really well, then cover the bowl and set it in the fridge to marinate for at least 30 or so minutes..
2. Preheat the oven to 425°F. Line a large baking tray or roasting pan with foil and grease it. Set it aside..
3. While the chicken marinates, you can begin prepping your veggies. I just chop the potatoes in half if they're small, in quarters if they're on the bigger side. Then peel and chop the carrots into larger, diagonal pieces. Leave the garlic as whole, unpeeled cloves. Toss all of the veggies, except for the garlic, with the set aside marinade..
4. Take the chicken out of the marinade and set it onto the prepared baking tray. Arrange all of the veggies around and between the chicken. Just place the garlic in different spots nestled into the veggies..
5. Bake for about 35-45 or so minutes, or until the veggies are fork tender and the chicken is at an internal temperature of 165°F. Remove it from the oven and grate some parmesan cheese over the top of it all (optional but delicious)..
6. Serve immediately and enjoy! Refrigerate any leftovers..

It's also great for meal prepping. I always say leftovers are your "healthy packaged foods". You can cook only so much with our busy North American lifestyle. Squeeze excess air out of the bag, seal and refrigerate chicken while prepping veggies.. One-Pan Pesto Chicken and Veggies - boneless, skinless chicken thighs cooked with sun-dried tomatoes, asparagus, cherry tomatoes in a delicious basil pesto sauce.