Monday, August 17, 2009

Roasted Chicken and Vegetables

3 medium potatoes
3-4 carrots
1 medium onion
1 small zucchini
1 chicken breast
3-4 Tbs olive oil
1/2 pkg onion soup mix
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp garlic, minced
salt and pepper

Chop all vegetables and chicken into 1" pieces. Place in 9x13 pan. Drizzle oil over the top and add onion soup mix, thyme, rosemary, salt and pepper. Roast at 450 uncovered for 35 minutes, stirring once after 20 minutes.

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