Roasted Chicken & Vegetables

This is one of our favorite meals! I love it because you can pretty much add whatever veggies you have on hand and it always turns out yummy!

Roasted Chicken & Vegetables (modified from Good Housekeeping)

1 lb red potatoes, unpeeled & cubed (I use about 8 small potatoes)

2 large carrots, peeled & cut into chunks

1 large onion, cut into wedges

1 T. pre-minced garlic

3 T. olive oil

2 tsp. salt

1 tsp. dried rosemary leaves, crushed

1 tsp. coarsely ground black pepper

4 chicken breasts (I sometimes cut the chicken into strips, but it is best to leave them whole so they don't get too dried out)

1 red pepper, cut into chunks

1 green pepper, cut into chunks

2 small zucchini, cut into chunks (I've also used yellow squash)

Preheat oven to 425 degrees. Lightly grease a 15 1/2" x 10 1/2" roasting pan (I just use a 9x13 baking dish). In a large bowl combine potatoes, carrots, onion, garlic, 1 T. olive oil, 1 tsp. salt, 1/2 tsp. rosemary leaves, and 1/2 tsp. black pepper; toss to coat. Pour into roasting pan. Cover with foil; roast vegetables 20 minutes.

Meanwhile in the same large bowl combine chicken, red & green pepper, zucchini, and remaining olive oil and spices; toss to coat. Remove pan from oven; uncover. Add chicken mixture to roasting pan; stir gently to combine (I use tongs to toss the mixture and then place the chicken breasts on top of the vegetables). Roast, uncovered for 25 minutes; stir chicken and vegetables to brown evenly.

Roast 25 minutes longer or until vegetables are golden and juices run clear when chicken is pierced with a knife.

Serves 4, but is great as leftovers!

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Be sure to check out Kelly's Korner for more Go-To Dinner Recipes!!