Healthy and Simple Roasted Chicken and Vegetables
Oven-roasted chicken and veggies can be a whole rainbow of goodness. Choose your vegetable amount and variety and pair it with chicken and you've got yourself a dinner!
Servings: 5
Calories: 130kcal
Equipment
- Oven bag
- bowl
- Serving dish
- Baking tray
Ingredients
- ½ lb chicken breast, or thigh
- vegetables, potatoes, carrots, celery, onions, & mushrooms
- salt, to taste
- black pepper, to taste
- olive oil
- spices, your preference
Instructions
- Preheat your oven to 350F.
- Cut your chicken and vegetables in small pieces and place them into a bowl.½ lb chicken breast,, vegetables,
- Add oil and spices. Mix well to coat every piece.salt,, black pepper,, olive oil, spices,
- Take a large Oven Bag and put all the ingredients inside. Close the bag with a tie and turn it over a few times (for an extra mix.)
- Place in a baking tray.
- Cut 6 small slits on the top of the bag to allow air to escape. This step is very important, if you don’t want your bag to burst! Bake in the middle rack for 1.5 hours.
- Take the tray out of the oven. Wait for 10-15 minutes before opening the bag. Be careful, it will be hot.
- Put the chicken and vegetables in a serving dish and enjoy!
Notes
- The best part of the recipe is that you can use any vegetables you like or have. I used potatoes, carrots, celery, onions and mushrooms. There’s no proportions either, use as much or as little as you want.
- In this recipe I used Mrs. Dash and dried parsley. You can use any poultry seasoning that you like.
Nutrition
Calories: 130kcal | Carbohydrates: 6g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 74mg | Potassium: 264mg | Fiber: 2g | Vitamin A: 2317IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 1mg