Rosemary Roasted Chicken and Vegetables

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Nutritional Info
  • Servings Per Recipe: 3
  • 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

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


Introduction

Flavorful one dish chicken and root vegetables Flavorful one dish chicken and root vegetables
Number of Servings: 3

Ingredients

    Chicken Breast Boneless Skinless, 16 oz
    Paprika, 1 tsp
    Rosemary, dried, 1 tsp
    Garlic, 1 tsp
    Pepper, black, 1 tsp(remove)
    Potato, raw, 3 medium
    Parsnips, 1 cup slices
    Carrots, raw, 1.5 cup, chopped
    Olive Oil, 2 tbsp
    Salt, 1 tsp

Directions

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.

TAGS:  Poultry |