Roasted Chicken with Vegetables

Adjust serving size

Serving Size:
 

Add to Calender

Select Date:

Recipe Ingredients

  • 6 4/5 stalks Asparagus
  • 2 large Baking Potatoes
  • 4 Carrots
  • 3 large Chicken Breast
  • 1 package Dry Onion Soup Mix
  • 1/2 cup Olive Oil
  • 1 small Red Onion

Instructions

  1. Cut chicken breasts in half. Place in roasting pan. Cut potatoes into quarters, carrots in thirds, or use baby carrots. Quarter red onion. Rinse asparagus well and trim off bottoms. Add all vegetables to roasting pan. Sprinkle dry onion soup mix over top and then cover with olive oil. Bake at 450 for 45 minutes. Roasting pan, 45 min. at 450.

In Store Ads


Krista Numbers

Krista is the founder of Simplify Supper. She is passionate about making family dinner a priority and strives to provide simple solutions to make it happen.

Feb 02, 2014
Comments
No comments yet. Post your comments here.
You must be logged in to post comments