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Sheet Pan Suppers - Simple Roasted Chicken and Vegetables






One of the very first things they teach you in culinary school is to K.I.S.S - which stands for Keep It Simple (Stupid).  They say that the simplest dishes are almost always better than overly complicated dishes with hard-to-find, exotic ingredients. I completely agree with this theory. This roasted chicken and vegetable dish is as simple as they come, but I'm telling you - it is as flavorful and delicious as any dish you would find in a 5 star restaurant.

This one is so simple you don't even need a recipe. Heat oven to 400 F. Spray a large baking pan with sides with non-stick cooking spray. Season bone-in, chicken thighs with salt and pepper. Roast chicken. When chicken is half cooked and fat has rendered off it, add chopped vegetables ( onions, carrots, celery, green beans, cauliflower florets, tiny potatoes, Brussels sprouts etc.) Toss the vegetables with the chicken drippings. Season with salt and pepper. Roast until everything is golden and chicken is thoroughly cooked. Enjoy!


Tags: Easy, Chicken, One Pan Meals

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