One Pan Roast Chicken and Vegetables | Recipe Cart

Name: One Pan Roast Chicken and Vegetables | Recipe Cart
Total time: 60 min
Ingredients: 2 1/2 pounds of your favorite chicken pieces ((thighs, breasts, wings, etc.), skin ON); 4 Tablespoons butter (, softened); Zest from 1 lemon; 2 teaspoons dried rosemary (, crushed); salt; freshly ground black pepper; 1 Tablespoon olive oil; 1 large sweet potato (, peeled and chopped); 1 zucchini (chopped into 1'' thick peices); 1 yellow squash (chopped into 1'' thick peices); 1 head fresh broccoli (chopped into large pieces); Other vegetable options: potatoes, carrots, onion, brussels sprouts, butternut squash, green beans, asparagus

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Easy one-pan roast chicken and vegetables for a healthy, flavorful dinner in just 60 minutes. Perfect for weeknight meals!

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Cooking tools:

Oven
Baking sheet
Mixing bowl
Instant-read thermometer
Aluminum foil
Chef's knife
Microplane
Measuring spoon
Kitchen towel
Serving platter
Spoon
Tongs

Ingredients

2 1/2 pounds of your favorite chicken pieces ((thighs, breasts, wings, etc.), skin ON)
4 Tablespoons butter (, softened)
Zest from 1 lemon
2 teaspoons dried rosemary (, crushed)
salt
freshly ground black pepper
1 Tablespoon olive oil
1 large sweet potato (, peeled and chopped)
1 zucchini (chopped into 1'' thick peices)
1 yellow squash (chopped into 1'' thick peices)
1 head fresh broccoli (chopped into large pieces)
Other vegetable options: potatoes, carrots, onion, brussels sprouts, butternut squash, green beans, asparagus