Herby Roasted Chicken & Vegetable Bake Recipe

Name: Herby Roasted Chicken & Vegetable Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Tablespoons Olive Oil; 10 cups Fresh Green Beans, Trimmed; 10 whole Small Red Potatoes, Quartered; 1 whole Red Onion, Cut Into Chunks; 1/4 cups Lemon Juice; 1 teaspoon Seasoned Salt Or Regular Salt; 1 teaspoon Ground Black Pepper; 2 sprigs Fresh Rosemary; 1/4 cups Olive Oil; 2 Tablespoons Lemon Juice; 2 Tablespoons Cajun Seasoning; 2 Tablespoons Dried Parsley Flakes; 2 Tablespoons Light Brown Sugar; 1 Tablespoon Soy Sauce; 1 Tablespoon Dried Mustard Powder; 1 teaspoon Salt; 4 whole Boneless, Skinless Chicken Breasts, Flattened To Be 1/4 Inch Thick

Servings: persons

6 Tablespoons Olive Oil
10 cups Fresh Green Beans, Trimmed
10 whole Small Red Potatoes, Quartered
1 whole Red Onion, Cut Into Chunks
1/4 cups Lemon Juice
1 teaspoon Seasoned Salt Or Regular Salt
1 teaspoon Ground Black Pepper
2 sprigs Fresh Rosemary
1/4 cups Olive Oil
2 Tablespoons Lemon Juice
2 Tablespoons Cajun Seasoning
2 Tablespoons Dried Parsley Flakes
2 Tablespoons Light Brown Sugar
1 Tablespoon Soy Sauce
1 Tablespoon Dried Mustard Powder
1 teaspoon Salt
4 whole Boneless, Skinless Chicken Breasts, Flattened To Be 1/4 Inch Thick

1
For the vegetables: Preheat the oven to 450 F. Coat a large baking dish or cast iron skillet with 1 tablespoon of the olive oil.
2
Add the green beans, potatoes and red onions into the dish.
3
Pour the remaining 5 tablespoons of olive oil and the lemon juice over vegetables.
4
Sprinkle salt and pepper over vegetables.
5
Add the whole rosemary springs.
6
Cover the dish/skillet with a lid or a sheet of foil and bake for 45 minutes.
7
While the vegetables are roasting, make the chicken marinade by combining the olive oil, lemon juice, Cajun seasoning, dried parsley, brown sugar, soy sauce, mustard powder, and salt in a large bowl and add the chicken.
8
After 45 minutes, remove the dish of vegetables from the oven and unwrap it.
9
Lay the chicken breasts over top of the vegetables and cover the dish again.
10
Bake for 10 minutes, covered, and then bake for a final 15 minutes uncovered, or until the chicken is fully cooked.
11
Remove rosemary springs.
12
Serve with rice or bread.
13
Enjoy!

931

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 Tablespoons Olive Oil, 10 cups Fresh Green Beans, Trimmed, 10 whole Small Red Potatoes, Quartered, 1 whole Red Onion, Cut Into Chunks, and more.

Yes, Herby Roasted Chicken & Vegetable Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herby Roasted Chicken & Vegetable Bake

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