Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, one pan chicken and veggies. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
One Pan Chicken and Veggies is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. One Pan Chicken and Veggies is something that I’ve loved my entire life. They’re fine and they look fantastic.
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To begin with this recipe, we have to prepare a few components. You can have one pan chicken and veggies using 19 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make One Pan Chicken and Veggies:
- Take Marinade :
- Make ready 1/3 cup olive oil
- Get Juice from 1/2 lemon
- Make ready 1 tbsp. apple cider vinegar
- Take 2 tsp. dijon mustard
- Take 1 tsp. Italian seasoning
- Prepare 1 tsp. garlic powder
- Prepare 1 tsp. paprika
- Take 1/2 tsp. dried crushed rosemary
- Get 1/2 tsp. dried thyme leaves
- Take 1/4 tsp. cayenne pepper (optional)
- Take To taste salt and pepper
- Prepare The Rest :
- Get 1 lb. chicken (cut of choice)
- Prepare 1 lb baby red potatoes
- Prepare 1 lb baby dutch yellow potatoes
- Get 4 large carrots
- Make ready 4 large cloves garlic, unpeeled (optional)
- Take Fresh parmesan cheese, optional for topping
Evenly distribute the garlic, rosemary, paprika, salt, and pepper over the entire pan. Put the chicken breast cut in half with the vegetables. Add seasoning to chicken on both sides. Serve the chicken with some of the roasted vegetables.
Steps to make One Pan Chicken and Veggies:
- 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.
- Preheat the oven to 425°F. Line a large baking tray or roasting pan with foil and grease it. Set it aside.
- 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.
- 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.
- 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).
- Serve immediately and enjoy! Refrigerate any leftovers.
Add seasoning to chicken on both sides. Serve the chicken with some of the roasted vegetables. Pour the oil mixture over the chicken and veggies. Mix the chicken veggies and oil all together on the sheet pan. Lay out in a single layer.
So that is going to wrap this up for this special food one pan chicken and veggies recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
