It couldn’t be easier to marinate the chicken while you chop up your favorite veggies. Season the veggies and then put them all in a cookie sheet lined with aluminum foil. Bake for 20-30 minutes. That’s all there is to it. And roasted chicken and vegetables is even more delicious for lunches during the week! You can adapt this recipe with your favorite vegetables or use the ones suggested. It couldn’t be easier!
2 lbs. chicken tenders cut into 1” pieces
Medium zucchini, (2) cut into 1” pieces
2 lbs. mini potatoes sliced in half
Pint of cherry or grape tomatoes, optionally sliced in half
1 medium sweet onion, sliced
1 large red pepper, cut in 1” pieces
Clove of garlic, minced
1 tsp. oregano
2 tbsps. chopped fresh parsley
1 tsp. thyme
1 tsp. rosemary
2 tbsps. Extra virgin olive oil
¼ cup Italian dressing
In a medium bowl mix chicken pieces and the Italian dressing. Add one tbsp. chopped parsley and set aside while you chop the vegetables.
In a large bowl add all the veggies and stir in the olive oil, garlic, oregano, thyme, rosemary and the rest of the parsley. Mix until all the ingredients are well blended.
Line two medium cookie sheets with aluminum foil. On one cookie sheet, place the chicken making sure they are spaced out evenly. In the second cookie sheet, lay all the veggies.
Place in a 375-degree oven and cook for about 20-30 minutes till the veggies are done. You may choose to broil for the last 3 minutes to brown the ingredients.