Regular blog readers know I dig colorful food. Like, a lot. Also colorful crafts, clothes, home decor, and just about everything. But seriously, I will fall in love with recipes because they look pretty – and this one-pan roasted chicken and veggies dinner is one of those recipes.
I mean, it tastes good too. Good enough that my husband, who’s usually pretty leery of anything that flies under the banner “healthy,” approved it. It was invented one evening as basically a kitchen sink recipe – I had a ton of veggies that were going bad in the fridge and one of my goals this year is to cut back on food waste. I figured I could roast those puppies up and save them, and then threw in some chicken as a last minute moment of inspiration. We ate this with leftover homemade french fries as a side and effectively cleaned out the fridge.
And then Dustin came home the next day and asked if we had any of that stuff from last night left over. When I tell you this man is not into veggies, I mean it. He basically will willingly eat them only in stir-fry. But he’s asked for this twice more since I first made it. In other words, if you’re trying to feed an unwilling healthy eater, I can’t guarantee this one will work, but it’s a likely recipe to try 🙂