One Pan Roasted Chicken + Veggie Recipe | Easy + Healthy

This One Pan Roasted Chicken + Vegetable Supper comes together in simply Thirty Minutes. SUBSCRIBE:
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7-Inch Santoku Knife:
Rimmed Baking Sheet:

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ONE PAN ROASTED CHICKEN + VEGGIE
6 boneless, skinless chicken thighs
1 lb. child potatoes, slice in half
2 bell peppers, cut into both size portions
1 red or yellow onion, cut into bite size pieces
1 tablespoon. olive oil
2 tsp. smoked paprika
2 tsp. garlic powder
1/2 tsp. kosher salt
sprinkle of black pepper

Pre oven to 425

Line a rimmed baking sheet with aluminum foil and lightly coat with some cooking spray.

Lay chicken out on the pan and the surround it with the potatoes, bell peppers, and onions doing your best not to have them overlap on one and other.

Drizzle the olive oil over the chicken and vegetable and then season with smoked paprika, garlic powder, salt and pepper.

Appear the oven for Thirty Minutes or till the veggie hurt and the chicken is prepared through.

Serve and take pleasure in.

Makes 4 portions

Calories: 357; Total Fat: 9.7 g; Saturated Fat: 2g; Cholesterol: 127mg; Carbohydrate: 37g; Dietary Fiber: 5g; Sugars: 3.1 g; Protein: 35.8 g.

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