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Roasted Chicken with Vegetables | Can't Stay Out of the Kitchen | this amazing one-dish #chicken entree is flavored with a lovely homemade olive oil vinaigrette. It's so tasty you'll be licking your lips after the first bite! #RoastedChicken #zucchini #tomatoes #YellowSquash #RedPotatoes #carrots #OneDishMeal #EasyOneDishSupper #GlutenFree #GlutenFreeChickenEntree #casserole

Roasted Chicken with Vegetables

Teresa Ambra
This delicious one-dish chicken supper includes red potatoes, baby carrots, tomatoes, zucchini, yellow squash, onions, garlic and leeks. It's drizzled with a lovely olive oil marinade that makes this recipe sing!
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Course Chicken Main Dish
Cuisine American
Servings 6
Calories 395 kcal

Equipment

  • 1 10x15" baking dish or large roaster pan
  • measuring cups
  • measuring spoons
  • 1 sharp knife to cut vegetables
  • 1 small mixing bowl
  • 1 whisk

Ingredients
  

  • 4-6 chicken breasts boneless, skinless, or one whole chicken cut-up
  • 1 small onion sliced and separated into rings
  • 2 lbs. petite red potatoes
  • 1/2-2/3 cup olive oil
  • 4 cloves garlic sliced
  • 1 tsp. Italian seasoning
  • 1/2 tsp. paprika
  • 1/2 tsp. crushed red pepper flakes
  • 1/4 tsp. ground black pepper
  • 1 1/2 tsp. salt
  • 10 oz. sunburst cherry tomatoes
  • 2 yellow squash ends removed and cut in 2-inch chunks
  • 2 zucchinis ends removed and cut in 2-inch chunks
  • 2 leeks green top removed, washed thoroughly and sliced
  • 1 tsp. Italian seasoning for garnish
  • 1 tsp. Salt and pepper for garnish

Instructions
 

  • Spray a large 10x15” baking dish with a rim with olive oil cooking spray.
  • Place chicken pieces into the dish.
  • Place potatoes and carrots around the edge of the baking dish.
  • Arrange onion rings, garlic and leeks over top of chicken, potatoes and carrots.
  • Arrange squash and zucchini over top of the potatoes.
  • Mix olive oil, garlic, Italian seasoning, paprika, red pepper flakes, black pepper, and salt.
  • Whisk to combine and drizzle over chicken and veggies.
  • Sprinkle heavily with more Italian seasoning and salt and pepper.
  • Bake about 45 minutes at 400°.
  • Add tomatoes.
  • Bake an additional 45-60 minutes or until tomatoes are soft and chicken is cooked through.
  • (Some larger pieces may take longer).

Notes

© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 395kcalCarbohydrates: 38gProtein: 22gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 48mgSodium: 949mgPotassium: 1506mgFiber: 6gSugar: 6gVitamin A: 737IUVitamin C: 43mgCalcium: 84mgIron: 3mg
Keyword carrots, casserole, chicken, gluten free, main dish, potatoes, tomatoes, yellow squash, zucchini
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