Dinner for 4

Roasted Chicken and Vegetables

Name: Roasted Chicken and Vegetables
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 free range organic chicken breasts; 1/2 tbsp olive oil; 1 tbsp italian seasoning; 1/2 tsp paprika; 1/2 tsp garlic powder; salt and ground black pepper; 2 1/2 cups big diced potatoes; 1 red bell pepper; 1 orange bell pepper; 1 green bell pepper; 1 small onion; 5 cloves garlic; 1 tbsp olive oil; salt and black pepper; fresh parsley for garnish (optional)

Chicken breasts roast with potatoes, peppers, onion, and garlic until tender, browned, and safely cooked through.

$2.90per serving $$

35 minstart to table

4servings

American Dairy-free Gluten-free Family Dinners Sheet pan Cold-weather comfort Winter

Ingredients

4 free range organic chicken breasts
1/2 tbsp olive oil
1 tbsp italian seasoning
1/2 tsp paprika
1/2 tsp garlic powder
salt and ground black pepper
2 1/2 cups big diced potatoes
1 red bell pepper
1 orange bell pepper
1 green bell pepper
1 small onion
5 cloves garlic
1 tbsp olive oil
salt and black pepper
fresh parsley for garnish (optional)

Steps

Heat the oven to 425 F.
Toss the potatoes, peppers, onion, and garlic with 1 tablespoon olive oil, salt, and pepper on a large sheet pan.
Rub the chicken with 1/2 tablespoon oil, Italian seasoning, paprika, garlic powder, salt, and pepper.
Place the chicken among the vegetables and roast for 25 to 30 minutes, turning the vegetables halfway.
Remove the pan when the chicken reaches 165 F and the potatoes are tender, then rest the chicken for 5 minutes.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.