easy week night chicken & vegetables

I have been getting asked to share some easy weeknight meals. This is absolutely hands down one of my favorite "go to's". Its super simple and plates will clear quickly. It has excellent flavor and is just plain delicious. For my family of 6, I end up making two 9x13 pans and its usually totally gone.

Don't be afraid to get creative with it as well. My boys love the green beans so much that sometimes I'll just skip the potatoes all together and just use green beans. Or sometimes I will add carrots to mix it up. It's totally up to you on how you want to tailor it to your family!

No rules here ;)

It's also my "go to" when someone is bringing home a newborn baby. It hasn't disappointed thus far & most moms will not turn down a free meal. I know I sure wouldn't ;)

​RECIPE:

Ingredients: 

Boneless Chicken Breasts {4-3 for 1 pan} or thighs {4-5 for 1 pan} 
Green Beans or Carrots {frozen or fresh}
Potatoes 
olive oil or melted butter
Italian Seasoning
Garlic Powder
Lowry's Seasoned salt
S & P to taste
Parsley Flakes {optional}

Instructions: 

1. Butter your 9x13 glass dish & preheat oven to 425 degrees. 

2. Wash a cut your potatoes into smallish diced pieces. If using fresh vegetable to the same with those as well. If using frozen vegetables jump to the step 3. 

3. Place one vegetable on one side of your dish length wise, place your chicken next to it & then finish the pan with the other vegetable. 

4. Drizzle olive oil over the chicken and vegetables. Season with Italian seasoning, garlic powder, lowrys season salt, and S & P to your liking. Be sure to cover everything well, see photos below. 

5. Once the chicken & vegetables are well covered. Cover your pan with aluminum foil and bake in your oven for 45-60 minutes. {this baking time can vary based on the thickness of the chicken you use}. 

***this meal can be made a head of time and placed into the fridge or freezer. Depending on when you plan to cook it. 

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