adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

One-Pot Chicken and Vegetable Roast
0 Likes
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate one-pot cooking with oven-roasted chicken and veggies, highlighting seasonal favorites like butternut squash, carrots, and potatoes.
Ingredients:
  • 1 butternut squash, cut into 1/2-inch cubes
  • 2 medium potatoes, cut into 1/2-inch cubes
  • 1 carrot, cut into 1/2-inch cubes
  • 0.25 cup olive oil
  • 1 tablespoon lemon pepper seasoning
  • 1 teaspoon salt, divided
  • 2 skinless, boneless chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon Caribbean seasoning
Instructions:
  • Preheat your oven to 400°F (200°C) for the perfect cooking temperature.
  • Toss together butternut squash, potatoes, carrot, olive oil, lemon pepper seasoning, and salt in a bowl until well coated. Spread the vegetables onto a baking sheet.
  • Coat chicken breasts evenly with 1 tablespoon of olive oil, remaining salt, and Caribbean seasoning in a bowl. Transfer to baking sheet.
  • Roast in the preheated oven for about 25 minutes until the chicken is cooked through, the juices run clear, and the vegetables are tender. Ensure the chicken reaches an internal temperature of at least 165°F (74°C) by using an instant-read thermometer.

Similar Recipes