Roasted Chicken and Vegetables

Roasted chicken with vegetables doesn’t get any easier than this. Coated with McCormick® ONE Seasoning Mix – a savory blend of herbs, onions and bell peppers – it comes together on one sheet pan for easy cleanup.
10m
PREP TIME
30m
COOK TIME
212
CALORIES
4
INGREDIENTS

Servings: 6

Ingredients

  • 1 package Farmers Market Chicken and Vegetables
  • 2 tablespoons oil
  • 1 1/2 pounds boneless chicken breasts substitution Substitutions available
    • boneless chicken thighs
  • 4 cups assorted fresh vegetables, cut into 1-inch chunks

INSTRUCTIONS

  • 1 Preheat oven to 400°F. Mix Seasoning Mix and oil in large bowl.
  • 2 Add chicken and vegetables; toss to coat. Place in single layer on large shallow foil-lined sheet pan sprayed with no stick cooking spray.
  • 3 Bake 30 minutes or until chicken is cooked through.
  • 4 Test Kitchen Tips:
    •Use vegetables such as bell peppers, zucchini, red onion, cauliflower, broccoli and Brussels sprouts.
    •Try substituting one pork tenderloin (about 1 pound) or 4 salmon filets (about 4 ounces each) for the chicken. Bake until cooked through.

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