Quick and Easy Roast Chicken and Veggies- One Pan Dinner

 It's the day after Thanksgiving and I really don't want to cook after yesterday's marathon cooking day.  So this easy Roast Chicken and Veggie Tray only takes 5 minutes to throw together and pop in the oven.  It is just what I need to get dinner on the table fast with minimal effort and I really am happy about the minimal effort part of the whole recipe!

I simply scattered some broccoli, baby carrots, boneless/skinless chicken thighs, herbs and lemon onto a baking tray and put it in the oven for about 30-40 minutes.  Easy-Peasy! I had some leftover stuffing, and cranberry chutney from our Thanksgiving feast so it was easy to just heat them up for my husband and son that wanted more "carbs" with their meal.  My daughter and I were just happy with the roast chicken and veggies.

This meal was so easy and I was grateful for the time to relax while everything baked in the oven. I even covered the baking pan with a layer of foil so I had minimal clean up to do as well.  I am glad Thanksgiving comes around only once a year because it's a lot of work.  Luckily this roast chicken and veggie tray is so easy, I can make this many times this year when I feel like quick cooking.
 

Roast Chicken and Veggie Tray - One Pan Dinner
Recipe by Ramona from Kitchen Simmer

Ingredients:
8-10 boneless/skinless chicken thighs
4-5 cups of broccoli florets
1/2 lb baby carrots (I sliced them in half, but that's optional)
1 sprig rosemary leaves
2 sprigs thyme leaves
1 large lemon sliced
Salt and Black Pepper as needed
2-3 Tbs canola oil or olive oil
2-3 Tbs butter/margarine (optional)

Directions:
Step 1:  Prepare chicken and veggies. 

Step 2:  Line baking sheet with foil for easy clean up (optional).

Step 3:  Layer veggies around the perimeter of baking sheet and chicken in the center. 

Step 4:   Season everything well with salt and black pepper.  Then drizzle oil over everything.

Step 5:  Season chicken with thyme and rosemary and cover each thigh with lemon slices.  

Step 6:  Bake in a 425 degree oven for 35-45 minutes or until chicken is cooked through. Note: I added a little dab of butter/margarine on top of each chicken thigh for the last 5 minutes of cooking and this gave a little butter/lemon sauce to toss all the veggies in and add extra flavor.
 

 


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