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Roasted Chicken and Vegetables

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“This is a good recipe for a cold day. It's great with a salad and hot bread.”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 375°F.
  2. In an ungreased 13x9 baking dish, combine potatoes, squash, zucchini, red pepper, and onion.
  3. In a small bowl, combine oil, basil, thyme, salt, pepper and garlic; mix well.
  4. Pour half of the oil mixture over vegetables and stir well to coat.
  5. Place chicken breasts on top of vegetables.
  6. Brush chicken with remaining oil.
  7. Bake at 375°F for 45 minutes.
  8. Stir. (Sometimes I add a little water if there is not a lot juice.) Bake for 15-20 minutes more or until chicken and vegetables are tender and chicken juices run clear.

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