One-Pan Roasted Chicken and Vegetables
"A simple yet delicious one-pan recipe featuring tender roasted chicken breasts and a medley of seasonal vegetables, seasoned perfectly for a balanced and satisfying meal. Ideal for a quick weeknight dinner."
सामग्री
- Olive Oil2 tablespoon
- Salt0.5 teaspoon
- Black Pepper0.3 teaspoon
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सभी चरण
- 1
Preheat your oven to 400°F (200°C).
- 2
Wash and chop the potatoes into 1-inch cubes. Peel and slice the carrots into 1/2-inch thick rounds. Break the broccoli into bite-sized florets.
- 3
In a large bowl, combine the chopped potatoes, carrots, and broccoli.
- 4
Drizzle the vegetables with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Toss to coat evenly.
- 5
Place the chicken breasts on a clean cutting board. Drizzle them with the remaining 1 tablespoon of olive oil, 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and the dried rosemary. Rub the seasoning onto both sides of the chicken.
- 6
Arrange the seasoned vegetables in a single layer on a large baking sheet. Place the seasoned chicken breasts among the vegetables on the same baking sheet.
- 7
Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly caramelized.
- 8
Carefully remove the baking sheet from the oven. Let the chicken rest for a few minutes before slicing or serving. Serve immediately and enjoy your balanced meal.