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 ...

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.

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.

3. Roast on the lowest rack of a hot oven. The magic oven temperature is 425 degrees, hot enough to caramelize outsides but not so hot that ingredients will burn before the interior cooks through ...

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 ...

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 ...

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.

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

When you’re craving a wholesome, hearty, and unbelievably cheesy meal that comes together with minimal fuss, this Chicken and ...

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).