Pan Roast Chicken and Vegetables

Pan Roast Chicken and Vegetables is a fairly simple recipe and it’s a whole meal in one pan. I used thighs but you can use any parts you like.

Ingredients:

1. Juice of 1 lemon

2. ¼ cup olive oil

3. ½ tsp. oregano

4. ½ tsp. black pepper

5. 2 sliced garlic cloves

6. Turnip, Beet, Butternut Squash cut into ¾ in pieces

7. Olive oil

8. Salt and black pepper

Marinate the chicken in the first 5 ingredients for at least 3 hours:

Place the vegetables in a bowl and coat with olive oil and season with salt and black pepper.

Pre-heat oven to 425^o

Make a layer of vegetables in a roasting pan. Place the chicken skin side up on top of the vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, about 40 minutes.

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