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Roasted Chicken and Vegetables

Roasted Chicken and Vegetables Roasted Chicken and Vegetables Roasted Chicken and Vegetables Roasted Chicken and Vegetables

What an easy and tasty dish! Don't forget to let the breasts rest for about 10 minutes after you take them out of the oven, which ensures that all the delicious juices are secured inside the breasts. The roasted veggies were also very flavourful. Definitely a wholesome meal.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


1 pound red skinned potatoes
small, unpeeled, each cut in half
2 large carrots
cut in 3 inch pieces
1 jumbo onions
cut into 8 wedges
12 garlic cloves
2 tablespoons olive oil
1 teaspoon salt
¾ teaspoon rosemary leaves
½ teaspoon black pepper
coarsely ground
8 medium chicken breasts
with or without skin, or chicken thighs whichever you like
1 medium sweet red bell peppers
cut into 6 wedges
1 medium green bell peppers
cut in 6 wedges


Preheat oven to 425℉ (220℃) F.

In 15- ½ by 10- ½ inch roasting pan or 15 by 10-inch glass baking dish , toss potatoes, carrots, onion and garlic with olive oil, ½ teaspoon salt, ½ teaspoon dried rosemary, crushed, and ¼ teaspoon black pepper.

Cover roasting pan; roast vegetables 20 minutes.

Remove pan from oven; uncover, add chicken and pepper wedges; toss with ½ teaspoon salt, ¼ teaspoon dried rosemary, crushed, and ¼ teaspoon black pepper.

Roast uncovered 25 minutes; stir vegetables and chicken to brown evenly. Roast 25 minutes longer or until vegetables are golden and juices run clear when chicken is pierced with a knife.

Add ½ cup hot water, stirring to loosen brown from the bottom of casserole. Spoon sauce over chicken and vegetables to serve.


If you like, cut through the skin of each garlic clove and spread the soft sweet tasting garlic over chicken and vegetables.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 244g (8.6 oz)
Amount per Serving
Calories 21429% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 637mg 27%
Total Carbohydrate 12g 12%
Dietary Fiber 7g 26%
Sugars g
Protein 12g
Vitamin A 142% Vitamin C 131%
Calcium 12% Iron 44%
* based on a 2,000 calorie diet How is this calculated?


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