Roasting Chicken over Vegetables
A simple sheet pan dinner that is easy to put together and everything cooks at the same time and turns out fabulously.
Ingredients
- chicken, bone-in or boneless, skin-on or skinless
- vegetables, peeled and chopped into bite sized pieces
- olive oil
- your favorite seasoning
Garlic Butter
- 4 tablespoons of butter, melted
- 2 cloves of garlic, finely minced
- 2 teaspoons of fresh lemon juice
- 1 teaspoon of paprika
- 1 teaspoon of parsley, finely chopped or dried
- a pinch of salt
Instructions
- Preheat your oven to 400 degrees
- Prep your vegetables by peeling what needs peeling and cutting them all into bite sized pieces
- Drizzle the vegetables with olive oil, season generously with your favorite seasoning and toss until fully combined
- Pat your chicken dry and layer over the vegetables
- Drizzle the chicken with olive oil and season in the same way your did the vegetables
- Roast in a 400 degree oven until the vegetables are tender and the chicken is fully cooked with an internal temperature of 165 degrees and no pink inside
- When the chicken is close to being done, combine the garlic butter ingredients and brush the garlic butter over the chicken and vegetables
- When the chicken is fully cooked and the vegetables are tender, enjoy!