"Easy Peasy" Roasted Chicken and Vegetables

One of my preschool students likes to say things are "easy peasy" for her, so I thought I'd borrow her phrase for this dish that is so easy, it's one of the first meals kids can learn to make.

But it doesn't taste like kids made it. No sir, we've got olive oil, lemon, garlic, and herbs here, so this is sophisticated stuff. Just don't tell the kids.




Start by mixing lemon juice, olive oil, garlic, herbs, salt and pepper in a large bowl. Cut up some potatoes, carrots, and whatever other vegetable you'd like to roast.

I'd love to add onions. Kids would hate it. Ditto for cauliflower, parsnips, and turnips. But I'm gonna one day, so they better watch out.

Put all the vegetables into the bowl with the marinade and toss to coat.



Using a slotted spoon, transfer the vegetables to a large baking sheet. I like to use the silicone liners, they're great for keeping the nice, crispy parts of the roasted vegetable on the vegetable and not the pan.



Now add some chicken pieces to the marinade left in the bowl. I'm using chicken breasts I've cut in half here, but legs and thighs are great, too.

After tossing in the marinade, set them on top of the vegetables, nestling them in a bit. If there is any marinade left, I like to drizzle it on top of the chicken pieces.

Bake in a 375 degree oven for about 40 minutes, turning the vegetables a couple of times.

See? It really is easy-peasy. And should we say tasty-wasty?

No. Let's not.

"Easy Peasy" Roasted Chicken and Vegetables

• juice of 1 lemon
• 1/4 water
• 1/4 c. olive oil
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1/2 tsp. dried rosemary
• salt and pepper to taste
• 2 cloves garlic, minced
• 1-1/2 to 2 lbs. potatoes (about 6 large), cut into 1-inch chunks
• 1 lb. carrots, peeled and cut into 1-inch chunks (about 2-1/2 cups)
• 1 large onion, cut into chunks
• 2-3 lbs. chicken pieces (breasts, legs, thighs)

1. Preheat oven to 375 degrees.
2. Combine the first eight ingredients in a large bowl. Add the potatoes, onions, and carrots and toss to coat.
3. Transfer the vegetables with a slotted spoon to a large baking sheet lined with silicone, parchment, or coated with oil.
4. Add the chicken to the remaining marinade, tossing to coat. Arrange the chicken on top of the vegetables.
5. Bake for 40 minutes, stirring and turning the vegetables a couple of times, until the vegetables are fork-tender and the chicken is done (juices run clear).

Note: Substitute other vegetables for the potatoes and carrots as you desire. Some, like sweet peppers, I'd add the last 15 to 20 minutes of cooking so they don't get overcooked.


-Jami
This is linked to: Tempt My Tummy Tuesday and Tasty Tuesday