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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 144.5
  • Total Fat: 8.4 g
  • Cholesterol: 34.0 mg
  • Sodium: 637.8 mg
  • Total Carbs: 5.9 g
  • Dietary Fiber: 2.3 g
  • Protein: 12.1 g

View full nutritional breakdown of Chicken with Rosemary Roasted Vegetables calories by ingredient
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Chicken with Rosemary Roasted Vegetables

Submitted by: TISHALLEN


Number of Servings: 4

Ingredients

    Olive Oil, 2 tbsp (remove)
    *Balsamic Vinegar, 2 tbsp (remove)
    Salt, 1 tsp (remove)
    Pepper, black, 1 tbsp (remove)
    Rosemary, dried, .5 tbsp (remove)
    Roasting Chicken, 1 unit (yield from 1 lb ready-to-cook (remove)
    Cauliflower, raw, 1 cup (remove)
    Broccoli, fresh, 1 cup, chopped (remove)
    *Peppers, sweet, red, fresh, 1 small (remove)

Directions

heat oven to 400
in a large bowl combine olive oil vinegar salt pepper rosemary and sugar substitute. Add Chicken and vegetables. Toss until well coated
Arrange Chicken skin side up in a jelly roll pan. Place vegetables in a single layer around the Chicken
Roast 40 minutes, until chicken is cooked through and browned. halfway through cooking time flip vegetables over.

Number of Servings: 4

Recipe submitted by SparkPeople user TISHALLEN.






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Member Ratings For This Recipe

  • Pretty good. I also varied the veggies with what I had on hand. - 7/25/11

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  • I VARY THE VEGGIES WITH WHAT'S TO HAND: TODAY, BROCCOLI, PEPPER, ZUCCHINI, ONION. ADDED EXTRA HERBS, PEPPER & A LITTLE MUSTARD. VERY GOOD, & EASY! - 5/24/11

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  • I will definitely make this again! I used Brussels Sprouts as my veg and my husband said it tasted "interesting" (as opposed to the usual 'Yuk! I'm not eating that!') so that's a plus. - 2/5/09

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