Easy Whole30 Roasted Chicken and Veggies

I love this recipe because it’s just so simple.  I can throw it in the oven fast, and sit with the kids to do homework or start picking up the house.  And I don’t have to worry about it because—-the oven has got it handled!

Find some veggies, a meat if you are so inclined, throw some avocado oil and spice on them and roast them in the oven.  The most time consuming thing on this plate was to peel and cut the carrots in half, but why not just use pre-cut baby carrots and save that time?

Chicken, cut into 1-2 inch pieces
Potatoes, I used 5 red potatoes quartered
Yellow squash, cut into 1-2 inch pieces
Carrots, peeled and sliced
Avocado oil
Salt
Pepper
Parsley

Combine all ingredients. Drizzle avocado oil over top, plus salt & pepper & parsley. If you are feeling extra like me, I roasted the carrots on their own pan on parchment paper but that step is not necessary. Throw them in the oven at 400 and let them cook 30-45 minutes until done. If you choose to roast the carrots separately they will only need about 10 minutes, just watch them to make sure they don’t burn!

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