Roasted Chicken and Vegies
I got this recipe from this blogger, who got it from another, who got it from "who knows where" because this is just a pretty standard non-recipe. However, it's good to be reminded of these types of dishes.
Basically, preheat your oven to a high temperature; I chose 475°. While that's happening, chop up a bunch of vegetables. This time I went with zucchini, cauliflower, mushrooms, grape tomatoes, and red onion. Other suggestions include broccoli, carrots, and/or red/green/yellow/orange bell peppers. I like putting everything in a ziploc bag. Add some chicken breast cut in about 2" chunks as well. Then drizzle with olive oil, sprinkle with salt and pepper and Italian seasoning, add a bit of minced garlic and shake. Pour into a foil-lined baking sheet and pop in the oven for 15-20 minutes. When everything looks cooked, take it out, garnish with freshly grated Parmesan cheese and serve.
Isn't that easy?
Basically, preheat your oven to a high temperature; I chose 475°. While that's happening, chop up a bunch of vegetables. This time I went with zucchini, cauliflower, mushrooms, grape tomatoes, and red onion. Other suggestions include broccoli, carrots, and/or red/green/yellow/orange bell peppers. I like putting everything in a ziploc bag. Add some chicken breast cut in about 2" chunks as well. Then drizzle with olive oil, sprinkle with salt and pepper and Italian seasoning, add a bit of minced garlic and shake. Pour into a foil-lined baking sheet and pop in the oven for 15-20 minutes. When everything looks cooked, take it out, garnish with freshly grated Parmesan cheese and serve.
Isn't that easy?
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