As I write this, I am watching an old gem of a movie The Last Unicorn. I remember seeing this movie in the theater. It was so popular that on a rainy day we were lined up outside just to wait for tickets. I think that it is the only movie I ever waited in line to watch, and in my four year old mind it was 100% worth it. Honestly, I haven’t watched it in in over thirty years, so we will see if it is still just as good. And, even better I get to hear my kids opinions of a childhood favorite.
Did you know that you can cook frozen veggies in the oven? I started cooking frozen veggies in the oven about 6 months ago, and it has become our favorite way to eat them. And it is so easy. Just cover a cookie sheet with parchment paper, dump a couple bags of frozen veggies, and then drizzle olive oil and seasoning. Cook in an oven at 375 degrees for 35 minutes. The roasted veggies are a great side for any meal and easy. Best of all, the clean up is so fast.
We loved the roasted frozen veggies so much, I had the idea of adding meat. How easy! And both the veggies and meat cooked perfectly. This is the perfect healthy meal, and you can just throw it in the oven and forget it. No stirring or flipping! And you have one cookie sheet to wash after super. This is one of the easiest healthy family meals that make.
Cookie Sheet Italian Chicken and Veggies
Ingredients
- 1 pkg thawed chicken I used boneless skinless thighs
- 2 bags frozen veggies just pick your favorite non seasoned veggies
- 1 tbsp olive oil or coconut oil
- 2 1/2 tbsp italian seasoning
Instructions
- Preheat oven to 375 degrees.
- Cover a cookie sheet with parchment paper.
- Dump bags of frozen veggies onto cookie sheet.
- Drizzle 1/2 tbl Olive Oil over veggies and evenly sprinkle 1 tbl Italian Seasoning.
- Place chicken on top of veggies.
- Spread out chicken pieces so they do not touch.
- Drizzle 1/2 tbl over Chicken and sprinkle 1 1/2 tbl Italian Seasoning.
- Bake for 35 minutes checking chicken for doneness.
