Step-by-Step Guide to Prepare Super Quick Homemade One Pan Chicken and Veggies

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, one pan chicken and veggies. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

One Pan Chicken and Veggies is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. One Pan Chicken and Veggies is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have one pan chicken and veggies using 19 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make One Pan Chicken and Veggies:

1. Make ready Marinade :
2. Make ready 1/3 cup olive oil
3. Get Juice from 1/2 lemon
4. Prepare 1 tbsp. apple cider vinegar
5. Prepare 2 tsp. dijon mustard
6. Take 1 tsp. Italian seasoning
7. Get 1 tsp. garlic powder
8. Get 1 tsp. paprika
9. Make ready 1/2 tsp. dried crushed rosemary
10. Make ready 1/2 tsp. dried thyme leaves
11. Get 1/4 tsp. cayenne pepper (optional)
12. Make ready To taste salt and pepper
13. Make ready The Rest :
14. Take 1 lb. chicken (cut of choice)
15. Make ready 1 lb baby red potatoes
16. Prepare 1 lb baby dutch yellow potatoes
17. Make ready 4 large carrots
18. Get 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.

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