Fall Feast

I love roasting things in the fall! Turkey, chicken, pot roast, and veggies! Apparently, the girls feel the same way! Not that I let them cook, but man they will clean their plate if I put a roasted dinner in front of them! Lilly will eat roasted carrots by the dozens!

Here is a quick and painless roasted chicken recipe.

You will need

1 family size chicken

carrots

red potatoes

garlic cloves

brussel sprouts

green beans

olive oil

apple cider vinegar

1pkg. Italian salad dressing seasoning

 

Preheat the oven to 425 degrees.

Plop your chicken in the pan and drizzle olive oil, apple cider vinegar, and 1/2 the packet of seasoning. Cover the pan and put it in the oven.

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Next, grab a cookie sheet and coat it with olive oil spray so it won’t stick and then you won’t need as much olive oil.

Cube the potatoes, and chop the carrots. Then put them on the baking sheet along with the Brussel sprouts, green beans, and garlic. Drizzle the veggies with olive oil, vinegar, and the rest of the seasoning packet.

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Wait an hour and then put the veggies in the oven.

The veggies and chicken should be done in 2-3 hours. You want to keep checking on both so that neither burns.

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Enjoy!

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