Italian-Spiced Chicken with Roasted Broccoli & Potato Medley
Tender Italian-herb chicken breast, oven-roasted with broccoli, onions, and potatoes in a zesty, medium-spiced tomato sauce.
Cuisine: Italian
Cooking time: 35 minutes
Serves: 4
Ingredients
- 1.5 pounds chicken breast
- 4 cups broccoli florets
- 1 large yellow onion
- 2 large russet potatoes
- 3 tablespoons olive oil
- 1 cup crushed tomatoes
- 3 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- 1. Preheat oven to 425°F. Peel potatoes and onion, then cut potatoes into 1-inch cubes and onion into wedges.
- 2. Toss potatoes, broccoli, and onion with 2 tbsp olive oil, half the salt, and black pepper. Spread on a large baking sheet.
- 3. In a bowl, mix crushed tomatoes, minced garlic, oregano, basil, red pepper flakes, and remaining salt.
- 4. Pat chicken dry. Rub with 1 tbsp olive oil and a pinch of salt. Nestle chicken among veggies on the baking sheet.
- 5. Spoon tomato mixture evenly over chicken. Roast everything for 25 minutes, or until chicken reaches 165°F and veggies are golden.
- 6. Let rest 3 minutes. Slice chicken and serve over roasted veggies with any pan juices spooned on top.
Browse more: Gluten Free · Italian Recipes
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