One-Pan Italian Chicken and Veggies
What you need:
For Seasoning: 1 teaspoon sea salt 1/2 tsp onion powder 1/2 tsp dried oregano 1/2 tsp dried basil 1/4 tsp thyme 1/8 tsp black pepper 1 clove crushed garlic 3 tablespoons olive oil 2 tablespoons red wine vinegar
Everything else: cooking spray 8 boneless skinless chicken thighs 12 zucchini diced into 1-inch pieces 3 carrots diced into 1-inch pieces 1 red bell pepper, cut into 1-inch pieces 1 yellow bell pepper, cut into 1-inch pieces 1 red onion, cut into 1-inch pieces Salt & Pepper to taste
What you do:
Preheat oven to 450F degrees. Spray 2 large nonstick sheet pan with oil or foil for easy cleanup. Combine the Italian seasoning ingredients in a large bowl. Season chicken with salt & pepper, then add the chicken, zucchini, carrots, bell peppers and red onion to the bowl and toss well to coat. Marinate 30 minutes or as long as overnight. Arrange everything onto the prepared baking sheet spread out into a single layer. Bake about 20 minutes, turn chicken and vegetables and bake an additional 10 minutes, until roasted and tender.
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