Roasted Chicken and Vegetables

This easy dinner features chicken thighs (or breasts) roasted on a sheet pan with vegetables and red grapes. After transferring to a serving platter, scrape the juicy bits to make a delicious pan sauce. Lemon juice keeps the Roasted Chicken and Vegetables light and citrusy.

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• Roasted chicken and vegetables - 14,800/54
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• One pan roasted chicken and vegetables - 6524/28

Roasted Chicken and Vegetables

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• (2) Ingredient shots (portrait) (1 labeled & 1 unlabeled)
• (10) Process shots (portrait)
• (17+) Hero shots (mostly portrait, some landscape images)
• The recipe PDF document includes a recipe card with recipe notes, substitutions, equipment, and FAQ’s.
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Thank you!

Mary O'Brien