Fresh ’n Simple Baked Chicken with Roasted Vegetables

This has got to be one of the simplest recipes I’ve made in a long time! If you follow the instructions exactly, the chicken will come out tasty and juicy, yet basic enough for everyone in your family — even those with very particular (read: picky) taste buds — to enjoy.

SERVES 4

• 2¹⁄₂ Tbsp olive oil
• ³⁄₄ tsp garlic powder
• ¹⁄₂ tsp dried basil
• ¹⁄₂ tsp black pepper
• ¹⁄₄ tsp salt
• 2 chicken breasts, cleaned and cut into large nugget-sized pieces
• 1 large red onion, cut into thin wedges
• 1 cup mushrooms, cleaned and sliced
• 1 large red pepper, cut into short, wide strips

Preheat oven to 400°F (200°C). In a large bowl, mix together olive oil and spices. Add chicken breasts and mix to coat.

Place vegetables onto a parchment-paper-lined baking sheet. Drizzle lightly with olive oil. Roast vegetables for 20 minutes, then remove from oven and add the chicken to the pan. Bake uncovered for 20 additional minutes, or until chicken is no longer pink. Remove pan from oven and serve.

(Originally featured in Family Table, Issue 706)