BAKED CHICKEN WITH ROASTED VEGGIES
Preheat oven to 450°F INGREDIENTS -1 whole chicken + 2 extra chicken breasts -8 ounces baby Bella mushrooms (or white mushrooms) cut into chunks -2 red bell peppers cut into chunks -2 medium zuchini cut into chunks -1 large turnip peeled and cut into small pieces -1 Tbsp olive oil (for veggies)
SPICES FOR CHICKEN & VEGGIES: -2 & 1/2 tsp. salt -2 & 1/2 tsp. ground pepper -2 & 1/2 tsp. paprika -2 & 1/2 tsp. cumin -2 & 1/2 tsp. oregano -2 & 1/2 tsp. garlic powder -2 & 1/2 tsp. onion powder -1 & 1/2 Tbsp. Olive oil (for chicken) Mix all of the spices in a little bowl. RESERVE HALF OF THIS SPICE MIXTURE FOR THE VEGGIES. Set aside. Take a large pan & spread out the chicken in the pan. Add the olive oil and massage it onto the chicken. Rub the spices very well onto the chicken and place the chicken in the preheated oven. Set timer for 50-60 minutes or until temperature reaches 165°F (We give the chicken a head start as it takes longer to cook then the veggies)
Cut up all the veggies and add them to a large bowl. Add the olive oil and the reserved spices. Mix well with your hands. Take a cookie sheet lined with parchment paper and place the veggies on it. Place veggies in the oven. Both the chicken and the veggies should be ready at the same time as you gave the chicken a Headstart.
You can turn on the broiler setting on your stove for the last five minutes to get everything a little crispy.
Voilà! Enjoy 😊
