Roasted Chicken and Vegetables
This meal-in-a-pan is healthy, satisfying and easy to prepare. We've pared down the ingredient list for the sake of simplicity, but you can add whatever veggies you like to this dish before roasting. This recipe makes 4 hearty servings.
PREP TIME
15 minutes
COOK TIME
1 hour / 0 mins
Ingredients
4 whole bone-in, skin-on chicken legs, washed and patted dry
1 pint cherry or grape tomatoes, washed, drained and stem ends removed
1 zucchini, cut into 1/2" rounds
1 red onion, sliced
2 large carrots, washed and sliced into 1/2" pieces
1/2 cup dry white wine or chicken stock
1 tablespoon olive oil
1/2 teaspoon Italian seasoning
Salt and pepper, to taste
1 pint cherry or grape tomatoes, washed, drained and stem ends removed
1 zucchini, cut into 1/2" rounds
1 red onion, sliced
2 large carrots, washed and sliced into 1/2" pieces
1/2 cup dry white wine or chicken stock
1 tablespoon olive oil
1/2 teaspoon Italian seasoning
Salt and pepper, to taste
Directions
Arrange chicken legs, skin side up in a flat layer in a large baking dish. Arrange vegetables around chicken. Pour wine or stock into bottom of pan. Drizzle chicken and vegetables with olive oil. Season with Italian seasoning, salt and pepper. Roast for 1 hour or until the chicken's juices run clear. Remove from heat and let stand a few minutes before serving.
Looking for inspiration? Try these recipes:
Roasted Chicken and Vegetables
Less Spicy Jerk Chicken
Baked Denver Omelette
