Oven roasted chicken and vegetables

Name: Oven roasted chicken and vegetables Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5
Ingredients: 5.0 thigh bone and skin removed Chicken Thigh; 450.0 gram(s) Hannaford Eastern Russet Premium Potatoes (med potato); 2.0 large (7-1/4 to 8-1/2 long) Carrots raw; 2.0 cup sliced Zucchini; 6.0 oz Onion sweet raw; 2.0 1tsp Olive Oil; 3.0 dash Salt; 3.0 dash Pepper black; 1.0 tsp Rosemary dried; 1.0 tsp garlic powder

Minutes to Prepare: 15
Minutes to Cook: 40

Number of Servings: 5

Ingredients

5.0 thigh, bone and skin removed Chicken Thigh450.0 gram(s) Hannaford Eastern Russet Premium Potatoes, (med potato)2.0 large (7-1/4" to 8-1/2" long) Carrots, raw2.0 cup, sliced Zucchini6.0 oz Onion, sweet, raw2.0 1tsp Olive Oil3.0 dash Salt3.0 dash Pepper, black1.0 tsp Rosemary, dried1.0 tsp garlic powder

Directions

Roast chicken thighs and vegetables separately 400 degrees Fahrenheit for approximately 40 minutes

Serving Size: 1 chicken thigh and one cup of vegetables

Number of Servings: 5.0

Recipe submitted by SparkPeople user 614CASSILLY.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 200.0
Total Fat: 4.6 g
Cholesterol: 57.3 mg
Sodium: 174.5 mg
Total Carbs: 24.1 g
Dietary Fiber: 3.5 g
Protein: 16.4 g

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