Herb Roasted Chicken and Veggies Recipe | Yummly

Herb Roasted Chicken and Veggies

THE SEASONED MOM
44Ingredients
70Minutes
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Ingredients

US|METRIC
  • 2 pounds bone-in chicken thighs (breast or drumstick)
  • chicken pieces
  • 1 pound baby red potatoes (you can leave them whole if they’re small, or cut larger potatoes in half)
  • 1/2 pound carrots (peeled and sliced into large chunks, or whole baby carrots)
  • 1 onion (chopped into large chunks)
  • 1 tablespoon olive oil
  • 1/2 teaspoon onion (minced dried)
  • 1/2 teaspoon dried basil (minced)
  • 1/2 teaspoon dried parsley (minced)
  • 1/2 teaspoon garlic (minced dried)
  • 1/2 teaspoon salt
  • 30 ounces black beans (drained and rinsed)
  • 1 1/2 cups enchilada sauce
  • 1 cup fat (reduced-, shredded Mexican-blend cheese)
  • 8 corn tortillas (6-inch)
  • sour cream
  • green onion
  • sliced olives
  • avocado
  • 1 bread (large, or 2 small slices of)
  • 2 pounds ground meat (I used 92% lean ground beef, but Mom always uses a meatloaf mixture of ground beef, pork, and veal. Either works fine!)
  • 1 cup diced onion (finely, I like to use frozen diced onion to eliminate any chopping or prep work, but you can sub with a medium fresh onion and cut it yourself)
  • 1 egg
  • 1/2 cup bread crumbs
  • 2 tablespoons worcestershire sauce
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1/2 cup ketchup
  • 45 ounces chicken broth
  • 15 ounces Italian style diced tomatoes (NOT drained)
  • 14 ounces cheese tortellini (frozen)
  • 10 ounces frozen chopped spinach
  • 12 ounces turkey meatballs (frozen)
  • 1 tablespoon italian seasoning
  • grated Parmesan
  • cheeses
  • 3/4 cup teriyaki sauce (prepared, plus additional for serving*)
  • 1 1/2 cups instant white rice (uncooked)
  • 8 ounces pineapple chunks (NOT drained)
  • 16 ounces frozen stir fry vegetables
  • 1 1/4 cups low sodium chicken broth
  • 6 boneless, skinless chicken breasts (small, or thin-sliced, about 24 oz. total)
  • sliced green onions (Optional garnish:)
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