Carly Jenkins-Barrett
@carlytterrab-sniknej
One-Pot Chicken Vegetable Roast
This One-Pot Chicken and Vegetable Roast is a delightful and easy meal that combines tender chicken breasts with a medley of roasted vegetables, including butternut squash, potatoes, and carrots. Seasoned with lemon pepper and Caribbean spices, this dish is perfect for a comforting dinner any night of the week.
Details
- Cuisine:caribbean
- Meal Type:dinner
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:9
- Views:8
Recipe Information
- Prep time25 min.
- Cook time25 min.
- Total time50 min.
- Servings4
Ingredients
- 1, cut into 1/2-inch cubes
- 2 medium, cut into 1/2-inch cubes
- 1, cut into 1/2-inch cubes
- 1/4 cup
- 1 tablespoon
- 1 teaspoon, divided
- 2
- 1 tablespoon
- 1 tablespoon
Cooking Instructions
Follow our step-by-step guide on how to make One-Pot Chicken Vegetable Roast.
Step 1
Preheat your oven to 400°F (200°C).
Step 2
In a large bowl, combine the butternut squash, potatoes, carrot, 1/4 cup of olive oil, lemon pepper seasoning, and 1/2 teaspoon of salt. Toss everything together until the vegetables are well coated.
Step 3
Spread the seasoned vegetables evenly on a baking sheet.
Step 4
In the same bowl, add the chicken breasts and drizzle with 1 tablespoon of olive oil. Sprinkle the remaining salt and Caribbean seasoning over the chicken, then toss to coat.
Step 5
Place the seasoned chicken on the baking sheet with the vegetables.
Step 6
Bake in the preheated oven for about 25 minutes, or until the chicken is cooked through and no longer pink in the center, and the vegetables are tender. An instant-read thermometer should read at least 165°F (74°C) when inserted into the chicken.