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Roasted chicken and vegetables

Beckie Langford
Make this dish into metal to-go containers and give it as gifts! super easy to assemble and easy on the wallet too.
Prep Time 15 minutes
Cook Time 1 hour
Course Main Course
Cuisine American
Servings 5 people

Equipment

  • 1 sheet pan you may also freeze this in a casserole dish or smaller containers for giving

Ingredients
  

  • 5 chicken thighs
  • 1 bag small red or yellow potatoes
  • 1 bag baby carrots
  • 3-4 tbsp olive oil
  • 1-2 tbsp poultry seasoning you may use any seasoning you like for chicken
  • 1/8 tsp salt and pepper omit this if you are using a seasoning blend that already has salt and pepper in it.

Instructions
 

  • preheat oven 350 degrees
  • place chicken in casserole dish or sheet pan
  • Add vegetables, cover with olive oil and seasoning
  • bake for one hour or until the meat at the bone has reached 175 degrees and then add 10 more minutes. make sure the juices are clear
  • if freezing skip baking and place in a freezer-safe bag or container. Thaw before cooking.