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Preheat oven to 425°F. Coat chicken and vegetables with oil in large bowl. Sprinkle with Seasoning; toss to coat well.
Arrange chicken, skin-side up, and vegetables in single layer in large foil-lined shallow baking pan sprayed with no stick cooking spray.
Roast 40 minutes or until chicken is cooked through and vegetables are tender.
I make fall harvest chicken soup every October to November and put it in freezer bags. Good for mental health.
Becky Soethe | October 12, 2016 |
I think I've found 5 new recipes that my husband might be happy to see. I know I'll love them all! Much harder to cook for a person with heart disease , diabetes and 6 heart attacks by 50....but I will persevere and willingly try to open his taste buds to new and wonderful food he Will be able to eat ......even with the restrictions ...these pages offered me many alternatives. I'm excited to try some new things. I do love to cook.
Sally | December 21, 2015 |