1/4 cup olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon Italian seasoning
1 pound boned and skinned chicken breast halves, cut in half crosswise
8 ounces small new potatoes, quartered (about 1-1/2 cups)
2 large green and yellow bell peppers, cut in chunks (about 2 cups)
1 6-ounce bag radishes, halved (about 1-1/2 cups)
1 large zucchini, halved lengthwise and cut in 1-inch pieces (about 1-1/2 cups)
12 cloves garlic, peeled
Servings: 4
Preheat oven to 400ºF. In large bowl stir olive oil, salt, pepper and Italian seasoning. Add chicken, potatoes, peppers, radishes, zucchini and garlic; toss until well coated. Place in a large shallow roasting pan, arranging the chicken on one side and the vegetables on the other side. Roast until chicken and vegetables are tender, about 25 minutes, turning every 10 minutes.
Notes: To prepare this trendy, one-dish meal, radish halves are tossed with bell peppers, zucchini, garlic cloves and boneless chicken, then roasted at 400ºF so that in a mere 25 minutes, the veggies have developed a sweet, mellow flavor and the chicken is fork tender
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon Italian seasoning
1 pound boned and skinned chicken breast halves, cut in half crosswise
8 ounces small new potatoes, quartered (about 1-1/2 cups)
2 large green and yellow bell peppers, cut in chunks (about 2 cups)
1 6-ounce bag radishes, halved (about 1-1/2 cups)
1 large zucchini, halved lengthwise and cut in 1-inch pieces (about 1-1/2 cups)
12 cloves garlic, peeled
Servings: 4
Preheat oven to 400ºF. In large bowl stir olive oil, salt, pepper and Italian seasoning. Add chicken, potatoes, peppers, radishes, zucchini and garlic; toss until well coated. Place in a large shallow roasting pan, arranging the chicken on one side and the vegetables on the other side. Roast until chicken and vegetables are tender, about 25 minutes, turning every 10 minutes.
Notes: To prepare this trendy, one-dish meal, radish halves are tossed with bell peppers, zucchini, garlic cloves and boneless chicken, then roasted at 400ºF so that in a mere 25 minutes, the veggies have developed a sweet, mellow flavor and the chicken is fork tender
