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One Pan Chicken and Veggies
One Pan Chicken and Veggies

Before you jump to One Pan Chicken and Veggies recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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There are all kinds of things that you can do to get wholesome. An costly gym membership and very hard to stick to diets are not the only way to do it. You can do little things every day to improve upon your health and lose weight. Being clever when you choose your food and routines is where it begins. A proper amount of physical activity each day is also important. The numbers on the scale aren’t the only indication of your healthfulness. You really want your body to be strong too.

We hope you got insight from reading it, now let’s go back to one pan chicken and veggies recipe. You can cook one pan chicken and veggies using 19 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make One Pan Chicken and Veggies:
  1. Use Marinade :
  2. Get 1/3 cup olive oil
  3. Use Juice from 1/2 lemon
  4. Get 1 tbsp. apple cider vinegar
  5. You need 2 tsp. dijon mustard
  6. Use 1 tsp. Italian seasoning
  7. Use 1 tsp. garlic powder
  8. Prepare 1 tsp. paprika
  9. Prepare 1/2 tsp. dried crushed rosemary
  10. Take 1/2 tsp. dried thyme leaves
  11. Get 1/4 tsp. cayenne pepper (optional)
  12. Use To taste salt and pepper
  13. You need The Rest :
  14. Take 1 lb. chicken (cut of choice)
  15. You need 1 lb baby red potatoes
  16. Prepare 1 lb baby dutch yellow potatoes
  17. Take 4 large carrots
  18. Use 4 large cloves garlic, unpeeled (optional)
  19. Prepare Fresh parmesan cheese, optional for topping
Instructions 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.

Do not overcrowd veggies onto one baking sheet because. One pan chicken with veggies needs to be on your dinner table tonight. This is an incredibly easy and super flavorful weeknight dinner. I've been making one pan chicken with veggies in one way or another for years. This super easy low carb dinner takes one pan and feeds lots of people.

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