Saturday, May 8, 2010

roast chicken with zucchini, carrots, and onion... 40 minutes

the goods:

2 pounds zucchini, halved crosswise and quartered lengthwise
1 pound carrots, cut into 1/2-by-4-inch pieces
1 medium red onion, cut into eighths
2 tablespoons extra-virgin olive oil
reserved chicken breasts from last night

Preheat oven to 400 degrees. In a large bowl, toss vegetables with oil; season with salt and pepper. Spread vegetables on a rimmed baking sheet and roast until tender and golden, 30 to 35 minutes.

Place leftover chicken in a small baking dish, cover with foil, and bake alongside vegetables until heated through.

Slice chicken and serve with vegetables.

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