Rustic Smoky Glazed Chicken & Veggie Bake (serves 4)

INGREDIENTS 2 tsp. smoked paprika 2 tsp. ground cumin 1/2 tsp. pepper extra-virgin olive oil Kosher salt 1 lb. potatoes, halved or quartered depending on size 1/2 lb. carrots, roughly chopped 1/4 lb. Brussels sprouts, halved 1/4 lb. red onion, roughly chopped 1/4 lb. halved mushrooms 1/4 lb. asparagus, cut up 1/4 lb. whole green beans 1 1/2 lb. chicken pieces Chopped parsley, for serving Lemon wedges, for serving


INSTRUCTIONS -Preheat oven to 450 degrees F. Make rub: Combine paprika, cumin, and pepper. -On a large rimmed baking sheet, toss 2 tablespoons olive oil, one-third of rub, and 1/2 teaspoon salt with potatoes, carrots, Brussels sprouts, and onion. Roast 10 minutes. -On another baking sheet, toss 2 teaspoons olive oil and one-third of rub with mushrooms, asparagus, and green beans. Push to one side of pan.

-On other side, arrange chicken pieces. Sprinkle with remaining rub. Season veggies and protein with 1/2 teaspoon salt. Roast both pans 20 to 35 minutes or until chicken is cooked and all veggies are softened (transfer chicken from pan to platter if cooked before veggies are tender).

-To serve, garnish with parsley and squeeze of lemon.

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