Tonight why not make dinner extra easy with the best roasted chicken and vegetables!
It couldn’t be easier to marinate the chicken while you chop up your favorite veggies. Season the veggies and then put them all in a cookie sheet lined with aluminum foil. Bake for 20-30 minutes. That’s all there is to it. And roasted chicken and vegetables is even more delicious for lunches during the week! This recipe is so delicious as sit is, but you can, however, adapt this recipe with your favorite vegetables. It couldn’t be easier!
2 lbs. chicken tenders cut into 1” pieces
Medium zucchini, (2) cut into 1” pieces
2 lbs. mini potatoes sliced in half
Pint of cherry or grape tomatoes, optionally sliced in half
1 medium sweet onion, sliced
1 large red pepper, cut in 1” pieces
Clove of garlic, minced
1 tsp. oregano
2 tbsps. chopped fresh parsley
1 tsp. thyme
1 tsp. rosemary
2 tbsps. Extra virgin olive oil
¼ cup Italian dressing
In a medium bowl mix chicken pieces and the Italian dressing. Next, add one tbsp. chopped parsley and set aside while you prepare the vegetables.
Meanwhile, In a large bowl add all the veggies and stir in the olive oil, garlic, oregano, thyme, rosemary and the rest of the parsley. Mix until all the ingredients are well blended.
Line two medium cookie sheets with aluminum foil. On one cookie sheet, place the chicken making sure they are spaced out evenly. In the same way on the second cookie sheet, lay all the veggies.
Next, place in a 375-degree oven and cook for about 20-30 minutes until the veggies are done. In addition, you may choose to broil for the last 3 minutes to brown the ingredients.
Lastly, be sure and visit Bowdabra designer and crafter Crystal at her blog Make it easy crafts, Facebook, Pinterest, G+, Bloglovin and twitter for more crafts and recipes! Also come back each thursday for another dinner easy recipe!