One-Pan Herb Roasted Chicken & Vegetables
One pan chicken & vegetables tossed with our organic certified Tuscan Herb meat seasoning blend. Italian sea salt, with 10 hand ground and blended seasonings & spices make a tasty, protein packed, vitamin rich main dish. 6 ample servings.
Easy Ingredients
1-pound fresh, skinless, chicken breasts or thighs-frozen ok, if possible organic
1 ½ tablespoons Villa Graziella Organic Tuscan herb seasoning blend for meat + extra to taste
2 ½ tablespoons Villa Graziella Organic Extra Virgin Olive Oil + extra to taste
½ red or yellow onion
½ yellow bell pepper
½ red bell pepper, orange o.k. too
½ cup red, sweet or fingerling potatoes optional-pre-cook 5-10 minutes
1 large zucchini, calabaza or yellow squash
1 large fresh carrot
1 cup broccoli florets separated from the stalk
Simple Directions
Preheat oven to 475˚F
Brush ½ tablespoon olive oil on a lined parchment paper on a large roasting pan set aside.
In a large bowl, add Tuscan meat seasoning blend followed by olive oil, combine & set aside.
Wash, rinse, dry & cut vegetables into 1-inch chunks or pieces, add to the bowl.
Cut chicken into smaller bite sized pieces, add to the bowl.
Using your hands, combine ingredients mixing the chicken & veggies to completely coat.
Place mixture on the prepped roasting pan spreading evenly apart.
Place in oven, cook for 15 minutes, remove from oven, mix chicken & veggies, return to oven for additional 10-15 minutes. Chicken & veggies should be browned not charred.
Add additional seasoning and olive oil to taste, gently toss to combine
Serve & enjoy!
Helpful Hints:
For maximum freshness use seasonal vegetables-squash in the fall, winter root vegetables springtime artichokes, asparagus, leeks and ramps.
Short on time? Use pre-cut, packaged veggies, make sure to still wash, rinse & dry.
Add seasoning blend at the beginning so it fully absorbs & blends with chicken & veggies.
Cover & refrigerate 2-4 days, fill pita bread pockets for lunch, add to quinoa bowl for dinner.