Main Dishes

One Pan Roast Chicken and Vegetables

165

Nothing quite as simple and delicious as this One Pan Roast Chicken and Vegetables! It only takes 5 minutes to prep and the oven does the rest.

6
2 1/2 pounds of your favorite chicken pieces (thighs, breasts, wings, etc.), skin ON
4 Tbsp butter, softened
Zest from 1 lemon
2 tsp dried rosemary, crushed
Salt and pepper, to taste
4 large carrots, chopped into big pieces
1 large onion, chopped into big pieces
3-4 red potatoes quartered
Other vegetable options: brussels sprouts, broccoli, zucchini, butternut squash, sweet potatoes, green beans, asparagus.
Preheat oven to 425 degrees F. Rinse chicken pieces and pat dry. In a bowl, combine softened butter, lemon zest, and rosemary. Season chicken pieces with salt and pepper and then smear the butter mixture...
See the full directions on my site
Nutritions

Calories
97

Sodium
19mg
0% DV

Fat
7g
11% DV

Protein
0.8g
1% DV

Carbs
6g
2% DV

Fiber
1g
6% DV
popular

Brunch Enchiladas Recipe

2012

My family and I agree that any type of enchilada is a huge hit at our house.  When we added the idea of an omelet in the enchiladas, we knew Brunch Enchiladas were a winner. Plus, it’s a great brunch menu item.  You can prep it the night before, then all you have to do ...

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