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 ...

Looking for a quick, healthy dinner idea? This easy chicken stir fry with cabbage is the perfect one-pan meal for busy weeknights. Made with juicy chicken breast, crisp vegetables like carrots and ...

Tender chickpeas swimming in an oregano- and garlic-spiked tomato sauce and topped with plenty of melty feta cheese. Make ...

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.

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.

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 ...

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.

Pan-Roasted Sausage and Autumn Vegetables with Brown Sugar-Mustard Glaze. 1 package of five to six British-style bangers (available at most grocery stores) or substitute 1 kielbasa ...