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    Chicken with Rosemary Roasted Vegetables View Edit

    Servings: Not specified

    Directions

    Rosemary is delicious paired with chicken, but use it sparingly because it has a very strong flavor and aroma. 1. Heat oven to 400 F. 2. In a large bowl, combine olive oil, vinegar, salt, pepper, rosemary, and sugar substitute. Add chicken and vegetables. Toss until well coated. 3. Arrange chicken, skin side up in a jelly roll pan. Place vegetables, in a single layer, around chicken.

    Ingredients
    • 4. Roast 40 minutes, until chicken is cooked through and browned. Halfway through cooking time, flip vegetables over with a spatula.2 tablespoons olive oil
    • 2 tablespoons balsamic vinegar
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/2 teaspoon dried crumble rosemary
    • 1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
    • 1 cup small cauliflower florets
    • 1 cup small broccoli florets
    • 1 small red bell pepper, cut in 2 pieces

    Parsed from recipe text (no separate ingredient records).

    Comments

    Net Carbs: 3 grams Total Carbs: 5 grams Fiber: 1 gram Protein: 53 grams Fat: 33 grams Calories: 538 Makes: 4 servings Prep Time: 20 minutes Total Time: 60 minutes

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