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Roasted chicken and vegetables

Recipe Information

Description:
Roasted chicken and vegetables is a delicious American recipe usually served as a main dish. It requires about 30 minutes of prep time and about 45 minutes of cooking time for a combined total time of 1 hour, 15 minutes. The overall cooking skill level is considered easy. This recipe will yield 8 servings if prepared as directed.
Servings 8
Preparation Time 30 Minutes
Cook Time 45 Minutes
Total Time 1 Hour, 15 Minutes
Difficulty Easy
Main Ingredient Chicken; Vegetables
Category Poultry; Vegetables
Meal Lunch; Dinner
Type Main Dish
Cuisine American
Cook Method Roasting
Diet

Ingredients

  • 6 potatoes, chopped

  • 1 white onion, cut into wedges

  • 5 cloves garlic, chopped

  • 1 cup sliced zucchini

  • 1 cup sliced yellow squash

  • 1 cup sliced raw mushrooms

  • 2 tablespoons olive oil

  • Fresh or dried thyme to taste

  • Salt to taste

  • Pepper to taste

  • 3 boneless, skinless chicken breasts, cut into bite-sized pieces

Directions

  • Preheat an oven to 450 degrees F.

  • Combine the potatoes, onion, olive oil, garlic, and mushrooms in a medium-sized pan. Add salt, pepper, and thyme to taste.

  • Roast for 25 minutes, stirring once halfway through.

  • Season the chicken with salt and pepper and add it to the roasting pan along with the squash. Stir well and roast for another 15-20 minutes or until the chicken is thoroughly cooked.

Nutrition (per serving)

  • Calories: 266 cal

  • Total fat: 5g

  • Saturated fat: <1g

  • Monounsaturated fat: 3g

  • Cholesterol: 51mg

  • Sodium: 361mg

  • Potassium: 963mg

  • Carbohydrate: 31g

  • Fiber: 5g

  • Protein: 24g