Tuesday, May 21, 2013

Roasted Chicken, Potatoes, and Veggies

It is summer, and I'm a firm believer that summer food is grilled food! Seriously, could live on anything grilled. So I started some chicken breasts marinating, with the purpose of grilling last night. Then realized that we were out of charcoal, and I wasn't going shopping until AFTER dinner. Well then. So what did I do with my yummy marinated chicken, you may ask? Created a masterpiece! :D This is a versatile creation, so play around with the seasonings and have fun!

Makes 8 servings

4 chicken breasts, marinated in GrillMates Mexican Fiesta Marinade made as directed
~2 pounds of potatoes, cut into small chunks
Asparagus (I used a steamer box that was 8 oz...would increase next time!)
~3 Tblspn Olive Oil
1/2 cup butter, melted
Garlic powder, seasoning salt, pepper, and poultry seasoning to taste

Preheat oven to 425. Once everything is cut into small pieces (chicken, potatoes, and veggies), drizzle in olive oil, pour over the remaining marinade from the chicken, add seasonings, and mix until evenly coated. Divide into 2 9x13 baking pans, and drizzle with melted butter. (I think it would be fine to leave this step out - the olive oil does a good job, but it did make it extra tasty!)  Bake both pans on the top rack of the oven for 30 minutes, then stir. Bake for another 30 minutes, or until potatoes are cooked and getting lightly brown. Serve, and enjoy!

My only addition/future change to this would be to add green beans as an additional veggie. I added some today when I reheated leftovers, and it was delectable! It just added that little extra something. I'd also like to try it mixing sweet potatoes in the mix, or maybe some acorn squash. The possibilities are endless! I definitely recommend marinating the chicken prior to roasting - the flavor was incredible, and I think without it, the chicken would be a bit bland.

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