Roasted chicken and vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Chicken pieces (I usually use thighs and breasts)Any vegetables you like, that are good roastedsalt to tastepepper to tastethyme or other herbolive oil
Preheat oven to 425. Layer vegetables and drizzle with olive oil. Sprinkle herbs, salt, and pepper over vegetables. Layer chicken over vegetables. Roast for 35 to 45 minutes, stirring occasionally.
Serving Size: about 4
Number of Servings: 1
Recipe submitted by SparkPeople user KATYDID412.
Serving Size: about 4
Number of Servings: 1
Recipe submitted by SparkPeople user KATYDID412.
Nutritional Info Amount Per Serving
- Calories: 1,561.8
- Total Fat: 50.8 g
- Cholesterol: 697.0 mg
- Sodium: 870.3 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 12.3 g
- Protein: 245.2 g
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