One Pan Roasted Chicken and Fall Vegetables
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • ½ small head green cabbage
  • 1 small red onion
  • 2 small sweet potatoes
  • 1 large carrot
  • ¼ cup olive oil, divided
  • ¾ teaspoon salt, divided
  • 1½ pounds chicken breast (about 2 large)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes, optional
  • Freshly ground black pepper, to taste
Instructions
  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Chop the cabbage and red onion into wedges using a sharp knife. Chop the carrot and sweet potatoes into coins or bite-size chunks.
  3. On the prepared pan, toss the chopped vegetables with 2 tablespoons olive oil and ¼ teaspoon salt.
  4. Roast vegetables for 25 minutes. Remove the pan from the oven and stir well.
  5. Chop the chicken breasts into bitesize pieces, and add it to the pan on top of the half-roasted vegetables.
  6. Drizzle the pan with the additional 2 tablespoons olive oil and sprinkle over ½ teaspoon salt, as well as ¼ teaspoon garlic powder, red pepper flakes and black pepper to taste.
  7. Roast chicken and vegetables for an additional 20-25 minutes, until you can cut into the chicken pieces and they are cooked throughout (juices run clear and no pink is visible in the middle).
  8. Serve hot.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2016/11/22/healthy-aperture-eating-in-season-preview-post/