Name: One-Pot Chicken and Vegetable Roast
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Butternut squash, cut into 1/2-inch cubes - 1; Potatoes, cut into 1/2-inch cubes - 2 medium; Carrot, cut into 1/2-inch cubes - 1; Olive oil - ¼ cup; Lemon pepper seasoning - 1 tablespoon; Salt, divided - 1 teaspoon; Skinless, boneless chicken breasts - 2; Olive oil - 1 tablespoon; Caribbean seasoning - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - One-Pot Chicken and Vegetable Roast

1. Butternut squash, cut into 1/2-inch cubes - 1

2. Potatoes, cut into 1/2-inch cubes - 2 medium

3. Carrot, cut into 1/2-inch cubes - 1

4. Olive oil - ¼ cup

5. Lemon pepper seasoning - 1 tablespoon

6. Salt, divided - 1 teaspoon

7. Skinless, boneless chicken breasts - 2

8. Olive oil - 1 tablespoon

9. Caribbean seasoning - 1 tablespoon

How to cook deliciously - One-Pot Chicken and Vegetable Roast

1. Stage

Preheat the oven to 400 degrees F (200 degrees C).

2. Stage

Combine butternut squash, potatoes, carrot, 1/4 cup olive oil, lemon pepper seasoning, and 1/2 teaspoon salt in a bowl; toss to combine. Transfer vegetables to a baking sheet.

3. Stage

Toss chicken breasts in the same bowl with 1 tablespoon olive oil, remaining salt, and Caribbean seasoning until coated. Add to baking sheet.

4. Stage

Bake in the preheated oven until chicken is no longer pink in the center, juices run clear, and vegetables are tender, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).