One Pan Chicken and Roasted Vegetables

twokooksinthekitchen.com

margaret

subheading: Vegetables, Note 1:

1 pound sweet potato, peeled, cut into 2 inch/5 cm pieces about 1 large

1 pound Yukon or red potatoes, washed, cut into 1 ½ inch/3.8 cm pieces about 2 potatoes

1 large red bell pepper, cored and seeded, cut into 2 inch pieces

½ large onion (or red onion), peeled, cut in 2 inch/5 cm pieces

15 brussels sprouts, outer leaves off, cut in half or other veggies you like, Note 2

subheading: Seasoning mixture for vegetables:

3 tablespoon olive oil

½ teaspoon garlic powder (or 2 teaspoons fresh garlic, minced)

½ teaspoon each, salt and black pepper (or more to taste)

1 teaspoon -2 dried thyme, rosemary or oregano

zest of one lemon optional

subheading: For Chicken, Note 2:

3 ½ pounds chicken - see note 2 3 ½ to 4 pounds, (I get a kosher one as it's already brined).

2 tablespoon olive oil (use a bit more if needed)

1 teaspoon paprika or smoked paprika

1 teaspoon dried thyme

1 teaspoon kosher salt

½ teaspoon black pepper

Directions at twokooksinthekitchen.com

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