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

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).