Roasted Chicken & Veggies Dinner
Roasted chicken with zucchini, mushrooms, onions and tomatoes served over garlic butter orzo.
Ingredients
- 8 Chicken Thighs bone-in, skin on
- 2 cups Zucchini 1 inch cubes
- 2 Medium Red Onion 1 inch cubes
- 8 oz Cherry Tomatoes
- 8 oz Baby Bella Mushrooms quartered
- ¼ cup Butter
- 2 tbsp Oil
- 1½ lb Orzo
- 2 tsp Paprika
- 2 tsp Thyme
- 3 tsp Garlic Powder divided
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Parsley
Instructions
- Preheat oven to 400degF.
- In a small dish, combine paprika, thyme, salt, pepper and two teaspoons of garlic powder. Divide in half.
- In a mixing bowl, add mushrooms, zucchini, red onions, and tomatoes. Add oil and half of seasoning mixture. Toss to coat.
- Sprinkle the remaining seasoning mixture over chicken (all sides).
- Spread veggie mix in a single layer on a parchment paper covered baking sheet. Make eight holes evenly spaced on the baking sheets and add chicken thighs to each hole. Bake in oven for 40 minutes (check chicken with meat thermometer to make sure chicken has reached 165degF before taking out).
- Start water boiling water for the pasta. Once at a rolling boil, add orzo. Cook as directed on the package. Drain in colander and return to pot (away from heat).
- Melt butter and stir in remaining garlic powder and parsley. Pour over cooked orzo and stir to coat.
- Serve a portion of orzo with vegetables and chicken.
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