One Pan Chicken and Seasonal Veggies - Recipe from Price Chopper
One Pan Chicken and Seasonal Veggies
Tender chicken and roasted veggies: a fast, healthy, and delicious meal!
Tender chicken and roasted veggies: a fast, healthy, and delicious meal!
- Preheat oven to 450 degrees. Spray 1 or 2 large nonstick sheet pans with oil or use foil for easy cleanup.
- Prepare chicken. If using breasts, cut into halves or thirds depending upon the size of the breast. If using chicken thighs, leave them as they are. Brush chicken with olive oil and season generously with salt and pepper, finish with Italian seasoning. Set aside.
- Prepare veggies. Trim brussel sprouts and cut in half, peel and cube the butternut squash, cut potatoes into fourths, and cut red onion into wedges.
- Arrange everything onto the prepared baking sheets spread out into a single layer, then drizzle the olive oil and balsamic vinegar over the ingredients to coat evenly. Once coated make sure you are able to see the sheet pan through the ingredients. A crowded sheet pan results in soggy veggies.
- Bake about 20 minutes, turn chicken and vegetables and bake an additional 10 minutes, until roasted and tender. Top with fresh parsley and serve.
