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Roasted Chicken and Vegetables

February 6, 2014

I made one of the families favorite winter dinners tonight.  Hearty, simple and oh so delicious!

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Roasted Chicken and Vegetables

4 breasts of chicken
1 envelope onion soup mix
1/4 cup olive oil
1 teaspoon garlic powder
1 teaspoon pepper
1 pound red/new potatoes
1 pound baby carrots, or regular carrots

Mix soup mix, olive oil, garlic and pepper in large mixing bowl.  Preheat oven to 400°F.  Quarter potatoes.  If using regular carrots, peel cut into sticks about 2″ long.  Add potatoes and carrots, toss to coat with oil and seasonings.  Cut breasts into 2-3 equal sized pieces.  Add to bowl and mix until chicken is coated with oil and seasonings.  If you have time allow the mixture to sit for a bit.  You can even throw it together just before leaving to get kids from school, and let it sit covered in the fridge until you’re ready to throw it in the oven.

Spread chicken and vegetables evenly on rimmed baking sheet and bake uncovered for 25-30 minutes or until chicken is cooked through and the vegetables are soft.

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