One-Pan Roasted Chicken & Vegetables – The Spice Guy

Name: One-Pan Roasted Chicken & Vegetables – The Spice Guy
Total time: 50 min
Ingredients: 1½–2 lbs. bone-in, skin-on chicken thighs (May substitute 1 lb. boneless, skinless chicken thighs); 12 oz whole carrots (~6–8 medium), cut into carrot sticks; 12 oz green beans (~2 large handfuls), washed and trimmed; 12 oz baby red potatoes, halved or quartered (may sub cubed sweet potatoes); 1 medium red onion, cut into wedges; 3–4 garlic cloves, minced; 2 1/2 Tablespoons of Colorado Chicken & Veg; 1/2 tablespoon olive oil or avocado oil* (Use 1 tablespoon oil if using boneless/skinless chicken thighs); 1/2 teaspoon sea salt; 1/2 teaspoon black pepper

www.thespiceguyco.com

An easy, delicious, and healthy dinner that you can get into the oven quick! The juicy roasted chicken and colorful tender vegetables all cook at the same time on one sheet pan.

View full recipe on www.thespiceguyco.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thespiceguyco.com.

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Ingredients

1½–2 lbs. bone-in, skin-on chicken thighs (May substitute 1 lb. boneless, skinless chicken thighs)
12 oz whole carrots (~6–8 medium), cut into carrot sticks
12 oz green beans (~2 large handfuls), washed and trimmed
12 oz baby red potatoes, halved or quartered (may sub cubed sweet potatoes)
1 medium red onion, cut into wedges
3–4 garlic cloves, minced
2 1/2 Tablespoons of Colorado Chicken & Veg
1/2 tablespoon olive oil or avocado oil* (Use 1 tablespoon oil if using boneless/skinless chicken thighs)
1/2 teaspoon sea salt
1/2 teaspoon black pepper