Chicken breast pieces roast in melted butter and olive oil with lots of delicious herbs, potatoes, asparagus, zucchini, and summer squash for a great one-pot meal that makes its own sauce.
Preparation Time
25 mins
Cooking Time
45 mins
Total Time
1 hr 10 mins
Calories
360 Calories
Recipe Instructions
Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Place the onion, garlic, thyme, rosemary, sage, and marjoram into a large roasting pan. Mix with the chicken breast pieces, red potatoes, asparagus spears, zucchini, and summer squash, and drizzle with melted butter and olive oil. Sprinkle with salt, black pepper, and hot sauce, and stir the chicken and vegetables to coat with butter, olive oil, and herbs. Cover the roasting pan.
Step 3
Roast in the preheated oven until the chicken and vegetables are cooked through, chicken juices run clear, and vegetables are beginning to brown, about 45 minutes; stir after about 20 minutes. Sprinkle with parsley to serve.
Ingredients
1 teaspoon salt
¼ cup butter, melted
½ teaspoon ground black pepper
¼ cup olive oil
1 teaspoon dried marjoram
3 cloves garlic, minced
1 teaspoon dried sage
1 tablespoon dried rosemary, crushed
½ onion, diced
1 tablespoon chopped fresh parsley (Optional)
1 pound fresh asparagus, trimmed
2 teaspoons dried thyme leaves
6 boneless, skinless chicken breast halves, cut into quarters
10 red potatoes, halved
2 small zucchini, cut into 1-inch pieces
2 small yellow summer squash, cut into 1-inch pieces
