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Roasted Chicken and Vegetables Recipe
Overview:
Indulge in the savory goodness of this Roasted Chicken and Vegetables recipe, perfect for any weeknight dinner or special occasion. This dish combines tender chicken breasts with a medley of colorful vegetables, all roasted to perfection with aromatic herbs and spices. With just a few simple steps, you’ll have a wholesome meal that’s sure to impress!
- Preparation Time: 10 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour and 10 minutes
- Servings: 4
- Calories per Serving: 527
Ingredients:
- 8 small potatoes
- 1 zucchini
- 1 yellow squash
- 1 red pepper
- 1 onion
- 1/4 cup olive oil
- 2 teaspoons dried basil
- 2 teaspoons dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 garlic cloves, minced
- 4 boneless, skinless chicken breast halves
Instructions:
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Preheat Oven: Heat your oven to 375°F (190°C).
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Prepare Vegetables: In an ungreased 13×9 baking dish, combine the potatoes (halved or quartered for smaller ones), zucchini (sliced), yellow squash (sliced), red pepper (cut into chunks), and onion (sliced).
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Mix Herb Oil: In a small bowl, combine the olive oil, dried basil, dried thyme, salt, pepper, and minced garlic. Mix well to ensure the flavors are evenly distributed.
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Coat Vegetables: Pour half of the herb-infused oil mixture over the vegetables in the baking dish. Stir well to ensure all the vegetables are evenly coated with the flavorful oil.
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Prepare Chicken: Place the boneless, skinless chicken breast halves on top of the vegetables in the baking dish.
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Brush with Oil: Brush the remaining herb-infused oil mixture over the chicken breasts, ensuring they are well coated with the aromatic flavors.
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Roast: Place the baking dish in the preheated oven and roast at 375°F (190°C) for 45 minutes.
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Check and Stir: After 45 minutes, remove the baking dish from the oven and give the vegetables a gentle stir. If desired, add a little water to the dish if there isn’t much juice present.
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Continue Roasting: Return the baking dish to the oven and roast for an additional 15-20 minutes, or until the chicken is cooked through, the vegetables are tender, and the chicken juices run clear.
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Serve: Once roasted to perfection, remove the dish from the oven and serve the succulent roasted chicken and vegetables hot, garnished with fresh herbs if desired.
Nutritional Information:
- Calories: 527 per serving
- Fat: 15.7g
- Saturated Fat: 2.4g
- Cholesterol: 68.4mg
- Sodium: 395.9mg
- Carbohydrates: 61.6g
- Fiber: 7.6g
- Sugar: 6.9g
- Protein: 35.1g
Tips:
- Customize the vegetable selection according to your preferences or what’s in season.
- For added flavor, sprinkle some grated Parmesan cheese over the roasted vegetables before serving.
- Serve this dish with a side of fluffy rice, creamy mashed potatoes, or crusty bread to soak up the delicious juices.
- Make sure to check the internal temperature of the chicken with a meat thermometer to ensure it reaches a safe temperature of 165°F (75°C).
Conclusion:
With its vibrant colors, tantalizing aroma, and delectable flavors, this Roasted Chicken and Vegetables recipe is sure to become a favorite in your household. Whether you’re cooking for a family dinner or entertaining guests, this hearty and nutritious dish will always impress. So fire up your oven and treat yourself to a mouthwatering meal that’s as easy to make as it is delicious to eat! 🍗🥔🥒🫑
