Place chicken breasts in the middle of the vegetables and bake for 40 minutes or until chicken is fully cooked. The internal temperature of the chicken should reach 165°F (74°C).

Plus, it’s a one-pan meal, which means less cleanup! Whether you’re a seasoned cook or a beginner, this roasted chicken and vegetables recipe is sure to become a favorite. Ingredients ...

Comforting, Creamy, and Packed with Fresh FlavorWhen it comes to easy weeknight dinners, this creamy chicken pasta checks ...

Rhonda Walker's one-pan chicken and vegetable roast. DETROIT – This is my go-to recipe that’s not only healthy and vegetable filled, but tastes great thanks to a special ingredient (watch the ...

View Recipe. Romesco sauce, a classic Mediterranean sauce made with roasted peppers, nuts, garlic and olive oil, is a delicious accompaniment to this one-pan meal of roasted chicken and vegetables.

Nestle the chicken skin up in the vegetables and add any accumulated juices. Transfer the skillet to the oven and cook until the thickest part of the breast reaches about 160°F, 20 to 25 minutes.

Cover pan with aluminum foil and slide onto top rack of oven. Roast 15 minutes, then remove and discard foil. Continue roasting until chicken cooks through, skin crisps and vegetables are tender ...

One to 2 pounds of vegetables need one to three tablespoons of oil and should be sprinkled with nice big pinches of salt (and black pepper if you’d like). 3. Roast on the lowest rack of a hot oven.

But one-pot simplicity is just as handy in these hazy, lazy dog days of summer, when you can showcase the bounty of summertime fruits and vegetables. Case in point, sweet roasted corn kernels will ...