One Pan Roasted Chicken + Veggie Recipe | Easy + Healthy | Clean & Delicious

This One Pan Roasted Chicken + Veggie Dinner comes together in just 30 minutes. SUBSCRIBE: http://tinyurl.com/jaxbcd6
PRINT RECIPE HERE: https://tinyurl.com/mfv52nt

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ONE PAN ROASTED CHICKEN + VEGGIE
6 boneless, skinless chicken thighs
1 lb. baby potatoes, slice in half
2 bell peppers, cut into both size chunks
1 red or yellow onion, cut into bite size pieces
1 tbsp. olive oil
2 tsp. smoked paprika
2 tsp. garlic powder
1/2 tsp. kosher salt
sprinkle of black pepper


Pre oven to 425

Line a rimmed baking sheet with aluminum foil and lightly coat with some cooking spray.

Lay chicken out on the pan and the surround it with the potatoes, bell peppers, and onions doing your best not to have them overlap on one and other.

Drizzle the olive oil over the chicken and veggie and then season with smoked paprika, garlic powder, salt and pepper.

Pop in the oven for 30 minutes or until the veggie are tender and the chicken is cooked through.

Serve and enjoy.

Makes 4 servings

Calories: 357; Total Fat: 9.7g; Saturated Fat: 2g; Cholesterol: 127mg; Carbohydrate: 37g; Dietary Fiber: 5g; Sugars: 3.1g; Protein: 35.8g

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