Are you tired of spending hours in the kitchen, only to end up with a sink full of dishes? Look no further than this easy one-pan roasted chicken and vegetable dish! With minimal prep time and clean-up, you can enjoy a delicious and healthy meal without the hassle.
This recipe is a game-changer for busy weeknights when you want to put a satisfying meal on the table without sacrificing flavor. The combination of succulent chicken and roasted veggies is a crowd-pleaser that even the pickiest eaters will love.
The secret to this dish’s success lies in its simplicity. By roasting everything on a single pan, the flavors of the chicken and vegetables meld together, creating a harmonious blend of savory and slightly sweet notes. The hands-off cooking method allows you to sit back and relax while your oven does the work.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 1 red onion, cut into wedges
- 2 bell peppers, sliced
- 1 zucchini, sliced into rounds
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the chicken, potatoes, onion, bell peppers, zucchini, garlic, olive oil, thyme, salt, and pepper. Toss everything together until evenly coated.
- Spread the mixture onto a large, rimmed baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- Remove from the oven and let the dish rest for 5 minutes before serving.
This one-pan roasted chicken and vegetable dish is a true lifesaver for busy families or anyone looking for a fuss-free meal that doesn’t compromise on flavor. Serve it hot from the oven, and watch as the aromas fill your kitchen, enticing everyone to gather around the table. With minimal cleanup required, you’ll have more time to savor the delicious meal and enjoy quality time with your loved ones.
