Wednesday, December 9, 2015

Roasted Rosemary Parmesan Chicken and Veggies!

 
 
I love what I call 'one dish' meals, because they are so easy on the cleanup when you have a lot going on.  This "Roasted Rosemary Parmesan Chicken and Veggies" is a one sheet pan meal. This all cooks on one large sheet pan and it tastes amazing!  Everything turns out so juicy and full of flavor.   You will love the ease of it.   I am going to start trying to create one of these 'one sheet pan meals' once a week or at least every other week. This recipe is not only delicious and easy, it's also fairly healthy.   Here is all you need:
 
3/4 cup olive oil
1 envelope of dried Italian dressing mix
2 Tbs. snipped fresh rosemary (you could use 1 Tbs. dried)
1/4 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
Juice of 1/2 lemon
4 boneless, skinless chicken breasts
seasoned salt
3 cups mini potatoes, cut in half or you can use something like Yukon Golds quarted
2 cups baby carrots
1 bunch of asparagus
1/3 cup grated Parmesan cheese
 
Preheat oven to 400 degrees.
 
In a bowl whisk together the olive oil and the next five ingredients.  Whisk in the juice of 1/2 lemon until the mixture is emulsified or blended.  
 
Cover a large sheet pan with aluminum foil for easy cleanup.  I like to use the nonstick Reynolds wrap.    Place the chicken breasts on one half of the sheet and drizzle both sides with the seasoned oil mixture. Sprinkle lightly with the seasoned salt.  It just gives them good color. 
 
 Place the rest of the mixture in a gallon zip lock bag.   Put the potatoes and carrots in the bag.  Seal and toss them around to coat with the oil and herbs.   Using a large spoon, take the out and place on the other half of the sheet pan.  You need to use a spoon for this, because you will need to do the same process with the asparagus and if you just dump it you won't have enough left in the bag for that.
 
Leave some room at the bottom of your pan for your asparagus, which will be added later. Place the chicken, potatoes, and carrots in the oven.  Roast for 25 minutes.  At this point add the asparagus to the pan.  Asparagus cooks really fast, so if you add it with the rest, it will be over cooked. Once the asparagus is added.  Sprinkle chicken and all of the veggies with the parmesan cheese.  Place back in the oven for 15 minutes.
 
That's it, dinner is served and you have one sheet pan to cleanup!  Could it get any easier and it's delicious and healthy!



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