Description
A simple and delicious one-pan meal perfect for busy weeknights. This bake combines the convenience of rotisserie chicken with fresh vegetables for a complete and satisfying dinner.
Ingredients
Scale
- 1 Rotisserie Chicken
- 1 lb Baby Potatoes, halved
- 1 lb Carrots, chopped
- 1 Onion, quartered
- 2 tbsp Olive Oil
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- Salt and Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss potatoes, carrots, and onion with olive oil, thyme, rosemary, salt, and pepper on a baking sheet.
- Place the rotisserie chicken on the baking sheet with the vegetables.
- Bake for 30-40 minutes, or until vegetables are tender and chicken is heated through.
- Let the chicken rest for a few minutes before shredding.
- Serve and enjoy!
Notes
- Feel free to add other vegetables like bell peppers or broccoli.
- You can save time by using pre-cut vegetables.
- Leftovers are great for lunch the next day.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 120mg