Roasted Chicken with Seasonal Veggies

  • Potato

  • Onion

  • Garlic

  • Seasonal Vegetables

    • Parsnips

    • Zucchini

    • Eggplant

    • Cauliflower

    • Broccoli

    • Carrots

    • Beets

  • Meat (chicken, pork chops, lamb chops) or beans

Ingredients

Serving Sizes

  • ½ cup diced Potatoes

    ¼ cup diced Onion

    1 clove Garlic minced

    2 cups Seasonal Veggies Chopped

    ¼ cup Meat or dried Beans

    1 tsp Italian Seasoning

    Salt and Pepper to taste

  • 1 cup diced Potatoes

    ½ cup diced Onion

    2 cloves Garlic minced

    4 cups Seasonal Veggies Chopped

    ½ cup Meat or dried Beans

    2 tsp Italian Seasoning

    Salt and Pepper to taste

Instructions

  1. If using dried beans, soak them overnight and boil for 10 minutes.

  2. Preheat oven to 375°F.

  3. Chop vegetables into bite-sized pieces. Toss with oil, salt, pepper, and Italian seasoning.

  4. If using chicken, place it in a large baking dish or roasting pan, breast side down. If using beans, place them in a large baking dish or roasting pan.

  5. Surround with diced veggies. Drizzle with oil, sprinkle seasoning, salt and pepper. Roast uncovered for 45-60 minutes, stirring vegetables halfway through until chicken reaches an internal temperature of 165°F.

  6. Let rest for 10 minutes before serving. Enjoy!!

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