Chicken with Vegetables and Herb Sauce

Ingredients

  • 1 tablespoon chopped fresh parsley (optional)
  • 1 teaspoon hot pepper sauce (such as Crystal®)
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt
  • ¼ cup olive oil
  • ¼ cup butter, melted
  • 2 small yellow summer squash, cut into 1-inch pieces
  • + 10 more ingredients
    • 2 small zucchini, cut into 1-inch pieces
    • 1 pound fresh asparagus, trimmed
    • 10 red potatoes, halved
    • 6 boneless, skinless chicken breast halves, cut into quarters
    • 1 teaspoon dried marjoram
    • 1 teaspoon dried sage
    • 1 tablespoon dried rosemary, crushed
    • 2 teaspoons dried thyme leaves
    • 3 cloves garlic, minced
    • ½ onion, diced

1. Preheat oven to 425 degrees F (220 degrees C). 2. Place the onion, garlic, thyme, rosemary, sage, and marjoram into a large roasting pan. Mix with the chicken breast pieces, red potatoes, asparagus spears, zucchini, and summer squash, and drizzle with melted butter and olive oil. Sprinkle wit...

View full recipe at SpringPad

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