Food, Family, & Faith

One Pan Oven Roasted Chicken & Autumn Veggies

Mama April here! I know it’s been a while since we’ve had a new recipe but we are working on changing that, Just in time for the holidays! As September has set in I’ve found myself craving more and more fall flavors and wanted something that was fresh and filled with Autumn veggies, so I created this! One pan oven roasted chicken in veggies takes less then 10 minutes to prep so you can sit back with a hot cup of tea and reflect on your day.

Ingredients:
28oz small potatoes (I used a variety blend)
6oz shredded Brussels sprouts.
12oz diced butternut squash
4 Chicken Breast
1/4 c dried cranberries
1/4 Italian dressing
1tsp paprika

Lets Cook!
Cut potatoes in half and place in a rectangular deep dish pan
layer squash, sprouts, and dried cranberries
top with chicken breast and drizzle with Italian dressing, sprinkle with paprika and place in a 375* oven for approx. 1 1/2 hrs.

​Serve & Enjoy!



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