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Roasted Chicken and Vegetables

 
Roasted Chicken and Vegetables
278

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.

Yield

4

servings

Prep

15

min

Cook

75

min

Ready

90

min

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

Ingredients

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
unpeeled
2 tablespoons olive oil
1 teaspoon salt
¾ teaspoon rosemary leaves
dried
*
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

Directions

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.

Note:

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

Reviews

almost 5 years

What an easy and tasty dish! As you saw in the pictures, I used skin-on bone-in chicken breasts instead of chicken thighs.

Because I used chicken breasts, I did brown the breasts in the hot pan with a bit oil first, which browned the skin nicely. Then roasted it in the oven until the internal temperature of the breast hit 165 degrees F.

Don't forget to let it rest for about 10 minutes, which ensures that all the delicious juices are secured inside the breasts.

The roasted veggies were also very flavourful. Definitely a wholesome meal.

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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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