Best One Pan Rosemary Chicken Thighs And Roasted Winter Vegetables For Recipes

ONE PAN ROASTED CHICKEN AND VEGETABLES

One Pan Roasted Chicken and Vegetables image

Healthy, quick and easy, roasted or baked chicken and vegetables recipe, homemade with simple ingredients in sheet pan/ one pan in 30 minutes. Loaded with Italian flavors!

Provided by Abeer

Time 30m

Number Of Ingredients 17

Ingredients

2 Chicken breasts (Boneless, Cut into cubes)
1 cup Peppers (Green, red, yellow, orange or combination of all)
1 cup Zucchini (Sliced into circles)
1 cup Broccoli (Sliced into circles)
1/2 cup Onions (Cut into 2 inch pieces)
1/2 cup Carrots (Sliced into circles)
1/2 cup Green beans
1 cup Potatoes (Cut into small 1 inch cubes)
2-3 cloves Garlic (Finely minced)
2 tbsp Butter (Melted, Unsalted)
3 tbsp Olive oil
2 tbsp Italian seasoning
Salt (To taste)
Pepper (To taste)
1/2 tsp Paprika
1-2 tsp Lemon juice
1-2 tbsp Parmesan cheese (Shredded, For topping)

Steps:

Line a large sheet pan with foil paper (Dimensions: 18 x13).
Place chicken, peppers, zucchini, broccoli, onions, carrots, green beans, potatoes, garlic on the baking tray.
Drizzle butter and olive oil all over the chicken and veggies.
Sprinkle Italian seasoning, salt, pepper, paprika.
Drizzle lemon juice.
Toss everything until vegetables are fully coated.
Bake at 475 degrees F for 15-20 minutes, making sure to toss everything, halfway through for even cooking.
Remove from oven and sprinkle parmesan cheese. Enjoy!

Nutrition Facts : Calories 267 kcal, Carbohydrate 16 g, Protein 27 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 88 mg, Sodium 322 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

PAN-ROASTED CHICKEN AND VEGETABLES

Pan-Roasted Chicken and Vegetables image

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

Steps:

Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges