One Pan Chicken and Veggies
One Pan Chicken and Veggies

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, one pan chicken and veggies. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

One Pan Chicken and Veggies is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. One Pan Chicken and Veggies is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook one pan chicken and veggies using 19 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make One Pan Chicken and Veggies:
  1. Make ready Marinade :
  2. Make ready 1/3 cup olive oil
  3. Prepare Juice from 1/2 lemon
  4. Make ready 1 tbsp. apple cider vinegar
  5. Take 2 tsp. dijon mustard
  6. Make ready 1 tsp. Italian seasoning
  7. Take 1 tsp. garlic powder
  8. Take 1 tsp. paprika
  9. Make ready 1/2 tsp. dried crushed rosemary
  10. Take 1/2 tsp. dried thyme leaves
  11. Prepare 1/4 tsp. cayenne pepper (optional)
  12. Make ready To taste salt and pepper
  13. Take The Rest :
  14. Take 1 lb. chicken (cut of choice)
  15. Get 1 lb baby red potatoes
  16. Take 1 lb baby dutch yellow potatoes
  17. Make ready 4 large carrots
  18. Get 4 large cloves garlic, unpeeled (optional)
  19. Prepare Fresh parmesan cheese, optional for topping
Steps to make One Pan Chicken and Veggies:
  1. The first thing to do, which you'll want to do a bit in advance is to whisk together all the marinade ingredients in a small bowl or a measuring cup. Set aside about half of it to season the veggies with. Then place the chicken either in a large, shallow bowl or a gallon sized Ziploc bag and pour the rest of the marinade over the top of it. Coat the chicken really well, then cover the bowl and set it in the fridge to marinate for at least 30 or so minutes.
  2. Preheat the oven to 425°F. Line a large baking tray or roasting pan with foil and grease it. Set it aside.
  3. While the chicken marinates, you can begin prepping your veggies. I just chop the potatoes in half if they're small, in quarters if they're on the bigger side. Then peel and chop the carrots into larger, diagonal pieces. Leave the garlic as whole, unpeeled cloves. Toss all of the veggies, except for the garlic, with the set aside marinade.
  4. Take the chicken out of the marinade and set it onto the prepared baking tray. Arrange all of the veggies around and between the chicken. Just place the garlic in different spots nestled into the veggies.
  5. Bake for about 35-45 or so minutes, or until the veggies are fork tender and the chicken is at an internal temperature of 165°F. Remove it from the oven and grate some parmesan cheese over the top of it all (optional but delicious).
  6. Serve immediately and enjoy! Refrigerate any leftovers.

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