Baked Chicken and Roasted Vegetables

Published Categorized as Recipes
Baked Chicken and Roasted Vegetables. Photo by Jason R. Johnston

This is one of my go-to dinners and always a crowd-pleaser! I will also make a double or triple recipe and freeze in lunch and dinner size portions for one. This makes easy take to work lunches or quick dinners.

Ingredients

  • 1 Oven Roasting bag (the kind used to cook a turkey)
  • 1 pkg Chicken Breasts, bone in
  • 2 Lg Sweet Potato, peeled and cut into large cubes
  • 2 Zucchini, sliced ½ in thick and cut in half
  • 2 Squash, sliced ½ in. thick and cut in half
  • Your favorite seasonings (to taste) Here are a couple of my favorites:
    • garlic powder, season salt and fresh pepper
    • Cajun seasoning
    • Lemon pepper
    • Honey Mustard (make your own with a grainy mustard and honey)
    • Go Asian and use a low sodium teriyaki and add some ginger and pineapple

Directions

Take the skin off the chicken and cut any visible fat off of each piece. I choose to leave the chicken on the bone; it has more flavor and is super moist once cooked. Season chicken — both top and bottom. Be creative with the seasoning you use! Place the chicken in the oven baking bag (on a cookie sheet or deeper pan) across the bottom in one layer.

Put all the cut up veggies in a large bowl. Season the same as you did the chicken and toss to coat all the veggies evenly. You could spray the veggies with a light coating of olive oil first and toss so that the seasoning will coat the veggies a little easier. Once veggies are seasoned layer them in the oven baking bag on top of the chicken and close. Don’t forget to poke a few holes on the top of the bag!

Place baking sheet or pan in a 350 degree oven for approximately two hours. Make sure the rack is low enough so when the bag fills with steam it remains clear of the coils. After two hours remove from oven and let stand for 10 minutes.

Open bag and serve. I usually cut the bag open on the top and dish the veggies out so I can get to the chicken. I usually take the chicken off the bone when I serve; it usually comes off without much effort. Enjoy!

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