Recipes,  Weekly Meal Plan

Roasted Veggies and Chicken For Dinner!!!

Roasted Veggies and Chicken 

Ingredients

  • 3 large thighs or chicken breasts (I prefer dark meat)
  • 2 cups asparagus, cut into halves
  • 1 cup broccoli florets
  • 1 cup cauliflower, cut into bite size pieces
  • 2-3 white or red potatoes, halved (quartered if large)
  • 1/2 onion, chopped into large pieces
  • 2 tbsp olive oil
  • 2-3 cloves garlic, diced
  • Kosher Salt and pepper
  • 1 cup parmigiana cheese (optional)
(Vegetables you roast are optional, I chose veggies that are currently in season and at their lowest cost!)
Directions
  1. Toss all veggies and onion with the olive oil, salt, pepper, and garlic.
  2. Roast in 400 degree oven for about 20 minutes or until slightly crisped and browned.
  3. Place into a large serving bowl and toss with parmigiana cheese!!!
  4. For the chicken you can cook it simultaneously with veggies…just rub olive oil over chicken and then lightly salt and pepper. (I like to add a little garlic salt at this time). Place in the oven along side veggies and let roast for about 25 minutes.

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