Easy Pan Roasted Chicken and Vegetables

Pan-Roasted-Chicken-and-Vegetables-6-1This is a great recipe from Jeanette’s Healthy Living to include the kids in cooking! Tell them they would be ‘sweethearts’ if they helped! Under your supervision the older children could help with shopping and cutting up the vegetables and the younger ones could help arranging on the pan for roasting. The roasting creates a rich flavor with the vegetables and the chicken can have as little or as much spice as your group can handle. This recipe serves four and can easily be doubled.
Easy Pan Roasted Chicken and Vegetables
2½ pounds chicken parts on the bone
Assorted vegetables such as carrots, sweet potatoes, regular potatoes, broccoli, cauliflower, red bell peppers, eggplant, green beans
Extra virgin olive oil
Your favorite spice mix, or simply use salt and pepper
Preheat oven to 400 degrees. Cut carrots into 1″ pieces, cut sweet potatoes and regular potatoes into ½” slices, if using. Cut broccoli and cauliflower into florets, if using. Cut red bell peppers into large slices, if using. Cut eggplant into 1″ pieces, if using. Trim green beans, if using. Drizzle some olive oil all over the bottom of a foil lined baking tray. Lay vegetables and chicken on baking tray in a single layer. You may need to use two baking trays. Drizzle more olive oil on top of vegetables and chicken. Sprinkle with spice mix, or season with salt and pepper. Turn chicken pieces over and season with more spice mix, or salt and pepper.
Roast for 30-35 minutes, until chicken is cooked through.