Baked Chicken and Veggies

Baked Chicken and Veggies

I have gotten lots of questions about my baked chicken and veggies meal from the other day. This is seriously the easiest recipe and it is so good.


1-2 lbs. chicken breasts (cut into desired size)

vegetables (carrots, zucchini, etc.)

potatoes (optional)

1/4 cup white wine or chicken broth

1-2 tbsp olive oil (depends on the amount of chicken used)

2 tsp of each – oregano, onion powder, black pepper, salt, rosemary, thyme, garlic powder, corn starch

1/2 tbsp Italian seasoning

4 garlic cloves (minced) – we love garlic, use lead is desired

1. Mix wine or broth, oil, spices in a bowl. Add chicken, veggies, and potatoes (if using); toss to coat with mixture. You can always add more seasoning, figure out what you like, we like a lot of seasoning.

2. Place potatoes and veggies in a glass baking dish. (Potatoes and veggies need longer cook time than chicken so those need to go in the oven first.)

3. Roast veggies/potatoes in the oven at 425 degrees for 20-30 minutes. Take out of oven and add the chicken to the veggies/potatoes, place back in oven for another 20-30 minutes (depending on the size of the chicken breast). Stir chicken mixture halfway through.

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