Chicken with Rosemary Roasted Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- 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)
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.
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.
Nutritional Info 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
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