Rosemary Roasted Chicken and Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Chicken Breast Boneless Skinless, 16 ozPaprika, 1 tspRosemary, dried, 1 tspGarlic, 1 tspPepper, black, 1 tsp(remove)Potato, raw, 3 mediumParsnips, 1 cup slicesCarrots, raw, 1.5 cup, choppedOlive Oil, 2 tbspSalt, 1 tsp
Mix oil, spices, and salt in a large bowl. Chop vegetables in uniform size pieces. Add chicken and vegetables to the oil and spices and toss to coat. Layer a baking sheet with non stick foil or spray with a non stick spray. Arrange vegetables and chicken on the baking sheet and roast at 350 degrees for 30 minutes or until chicken is done. Occasionally turn vegetables during baking time.
Serving Size: Makes 3 Servings
Number of Servings: 3
Recipe submitted by SparkPeople user GENESIS73.
Serving Size: Makes 3 Servings
Number of Servings: 3
Recipe submitted by SparkPeople user GENESIS73.
Nutritional Info Amount Per Serving
- Calories: 446.6
- Total Fat: 11.0 g
- Cholesterol: 86.7 mg
- Sodium: 1,171.5 mg
- Total Carbs: 53.6 g
- Dietary Fiber: 9.0 g
- Protein: 36.5 g
Member Reviews