This easy roasted chicken dish will look and smell like you spent hours preparing! Use different vegetables for a variety depending on your family’s tastes or what you have in the fridge! I love to add sweet potatoes, green beans, corn zucchini, etc. Add a side salad to make this dinner a complete healthy meal.
Vegetable & Chicken Roast
3-4 boneless, skinless chicken breast or chicken pieces
LCM Signature Blend Spice
Freshly ground black pepper (optional)
2 Tbsp Extra Virgin Olive Oil
6 celery stalks
1 medium onion
1 c. water
1 bay leaf
1 rosemary sprig (optional)
6 small tomatoes, halved (optional)
Heat a oven-safe pan on the stovetop. Cut vegetables into big bite-sized pieces except tomatoes. Add vegetables and onion to preheated pan and saute for 5-7 minutes. Add garlic and saute 2 more minutes. Cut chicken breasts into bite-size pieces or take chicken pieces and season with seasoning and pepper and place in pan. Add water, bay leaf and rosemary. Cover and bake for one hour. Remove lid and let chicken bake for another 10 minutes until nicely browned. Remove from oven and serve with your favorite salad.