Roasted Chicken and Veggies
Directions
- 1Make a marinade for the chicken by stirring together olive oil, garlic powder, onion powder, seasoning salt, black pepper and smoked paprika and lemon juice.
- 2Rub the marinade all over 6 chicken thighs and marinate for 30 minutes.
- 3Place 1 lb of chopped up potatoes, 1 lb of fresh green beans and 1 quartered onion in a 9x13 baking dish.
- 4Drizzle with olive oil and season with a garlic and herb blend.
- 5Stir in 2 tbsp of flour and mix well.
- 6Place the chicken on top of the vegetables and season with whatever you like.
- 7Pour one cup of chicken broth in to the pan.
- 8Bake at 425 for approximately 45 minutes.
Ingredients
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp seasoning salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 lemon juice
- 6 chicken thighs
- 1 lb potatoes
- 1 lb green beans
- 1 onion
- olive oil
- garlic and herb blend
- 2 tbsp flour
- roasted garlic & herb seasoning
- 1 cup chicken broth
Equipment
bowlwhiskbaking dishoven
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