Chicken, Potato and Veggie Tray Bake

Super easy to throw this nutritious meal together and you can substitute veggies you have on hand. Also can be easily doubled.

Ingredients:

4 chicken thighs

1 large carrot, cut in thick slices

2 celery stalks, 2-3" lengths

4 small potatoes, quartered or halved 

1 onion, quartered

5 or 6 garlic cloves, halved

2 tbsps olive oil

1 tbsp soya sauce

1/2 tsp salt

a few grinds black pepper

pinch turmeric

1/4 tsp paprika

1/4 tsp garlic powder

Mix the olive oil, soya sauce and all the seasonings together and toss in the vegetables to coat. I use a waxed cereal bag, but a plastic bag or bowl can be used.

Spoon the vegetables into an oiled 13 X 9" baking dish. Now place the chicken thighs in the same bag and toss. Sit the thighs on top of the veggies and sprinkle on more of the seasonings. Make sure there's enough room for everybody! If you double the recipe remember to use a second baking dish.

Bake at 450°F for 1 hour giving the vegetables a little toss part way through so they don't stick to the pan. And spoon any accumulating juices over the chicken while you're at it.

One pan dinner...one easy pan cleanup!