One-Pan Roasted Chicken and Veggies
Circle B Kitchen
This is such an easy, rustic meal that can be thrown together when time and energy are at a minimum. Feel free to customize the herbs and veggies to meet your own needs or the contents of your fridge. You can do all of the prep work the night before and place it in a Ziploc bag or a bowl with the marinade and then just throw it all on a sheet pan and roast come dinner time.
Recipe adapted from How To Feed a Family
Yields: 4 servings
¼ cup olive oil
Juice of 1 lemon (about 2 tablespoons)
1 tablespoon Tuscan Herb Salt *
1 teaspoon coarse ground black pepper
1 ½ lb boneless, skinless chicken thighs, cut into chunks
1 pound red creamer or Yukon gold potatoes, chunked
1 medium zucchini, sliced
1 red onion, cut into chunks
1 red pepper, cut into chunks
3 cloves of garlic, peeled and sliced
½ pint cherry tomatoes or grape tomatoes, halved
Crumbled feta cheese for serving
*Or substitute the equivalent amount of dried rosemary, oregano and sage mixed with 1 teaspoon of kosher salt
Whisk together the olive oil, lemon juice and herbs, salt and pepper.
Place the chicken in a bowl (or Ziploc bag) and pour half of the oil mixture on top and mix to coat well. Marinate in the refrigerator for at least one hour or overnight.
Preheat the oven to 400 degrees and spray a large, rimmed baking sheet with cooking spray.
Place the cut up veggies (except the tomatoes) on the sheet pan and pour the remaining oil mixture on top. Mix together to coat the veggies, spreading them evenly and then add the chicken to the pan. Drizzle with a little more olive oil and give everything another good sprinkle of salt and pepper and bake for 15-20 minutes.
Remove the pan from the oven and scatter the cherry tomatoes over the top. Return the pan to the oven and cook for another 15 to 20 minutes or until the chicken is beginning to brown and the veggies are tender. I like to serve this in shallow bowls, sprinkled with crumbled feta cheese and crusty bread to sop up the pan juices.