Roast Chicken Over Vegetables
One Pan Roasted Chicken over Vegetables is a super easy recipe to make. This recipe is a budget friendly dinner. With just a few simple ingredients you have everything you need to make a complete dinner.
- Prep Time: 10 min
- Cook Time: 60 min
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
- Category: Dinner
- Cuisine: American
Ingredients
Scale
- 4 Chicken Quarters (cut in half)
- 1 Tbsp. Poultry Seasoning
- 1/2 Bottle of Zesty Italian Dressing
Vegetables:
- 1 Red Bell Pepper (chopped)
- 1 Green Bell Pepper (chopped)
- 1 Yellow Bell Pepper (chopped)
- 4 Small Red Potatoes (chopped)
- 4 Small Gold Potatoes (chopped)
- 8 Large Mushrooms (chopped)
- 1/2 lb. of small carrots (chopped)
- 1 Large Red Onion (diced)
- 1 1/2 Cups Fresh Green Beans
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, add all of the chopped vegetables and pour the Italian dressing over the top. There is no need to add any other seasoning. Mix well and pour into a large foil lined lasagna baking pan.
- Take the 4 chicken quarters and cut them up into 8 total pieces and season them. Place them on top of the veggies in the lasagna baking pan. Bake for 1 hour until the internal temp is 165. Baste the chicken with the juice from the pan periodically.
- Remove the chicken and set a side, stir the veggies, then place them back in the oven to cool for another 10 to 15 minutes then serve with delicious roasted chicken. Enjoy!
Find it online: https://www.shotgunred.com/recipes/roast-chicken-vegetables/