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.
Juice of 1 lemon
¼ cup olive oil
½ tsp. oregano
½ tsp. black pepper
2 sliced garlic cloves
Turnip, Beet, Butternut Squash cut into ¾ in pieces
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 425o
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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