Hopping back on the blog for the first time in a LONG time to share a new one pan meal! We had it for dinner just last week. E and I LOVED this one!
This summer roast chicken recipe is inspired by ALL of the peak summer vegetables! I had a lot of different vegetables leftover from our weekly CSA box from Dreyer Farms and I didn’t know what to do with them. I also had a whole roast chicken cut into pieces in the freezer. Roasting vegetables is one of my favorite ways to prepare them and I love roasted chicken. So why not combine them and prepare a summer inspired roast chicken?! Add in a little Herbes de Provence and you have an amazing one pan meal on your hands. Easy to throw to together, AND easy to clean up!
Ingredients:
Empire Kosher Chicken (bone in) (here I made two chicken breasts and a thigh, but you can use any bone in chicken)
Cherry Tomatoes, ½ cup (I cut some in half and left some whole since they were really small)
Yellow Onion, 1, diced (a red onion or a few shallots would be nice here too)
Extra Virgin Olive Oil (“EVOO”), ~1/4 cup
Zucchini, 1/2 of a large one, sliced into thin rounds
Corn, 1 ear, kernels only
Sea Salt, to taste
Fresh Ground Pepper, to taste
Garlic powder, to taste
Directions:
- Preheat your oven to 400 degrees Fahrenheit.
- Spray a sheet pan with Pam.
- Place the bone in chicken pieces on the sheet pan. Rub with EVOO and then season with sea salt, fresh ground pepper, garlic powder, and Herbes de Provence.
- Spread the sliced zucchini, diced onions, baby tomatoes, and corn kernels all over the sheet pan and on top of the chicken. Drizzle with EVOO and season liberally with sea salt, fresh ground pepper, garlic powder, and Herbes de Provence.
- Roast uncovered for 50-60 minutes or until the chicken is slightly browned.
- Serve immediately!
