If you're looking for a simple and delicious meal that requires little prep time and just one pan, then this recipe is for you! This one pan chicken and vegetables roasted in the oven is a perfect dish for busy weeknights or lazy weekends. The best part? It's healthy and packed with nutrients!
To make this dish, start by preheating your oven to 400°F. Line a large baking tray with parchment paper or lightly coat it with cooking spray. Then, place four chicken breasts on one side of the tray and season them with garlic powder, paprika, salt, and pepper.
Next, cut up 1 pound of baby potatoes, 1 pound of carrots, and 1 pound of green beans into bite-sized pieces. Toss the vegetables with 3 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper. Arrange the vegetables on the other side of the tray, making sure they are not crowded.
Place the baking tray in the oven and roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. Make sure to check the internal temperature of the chicken with a meat thermometer to ensure it reaches 165°F.
Once done, remove the tray from the oven and let the chicken rest for 5 minutes before slicing it. Serve the chicken and vegetables on a large platter and garnish with fresh herbs like parsley or thyme.
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