Dinner

Roast Lemon Rosemary Chicken and Vegetables is for Dinner.

Roast Lemon Rosemary Chicken and Vegetables takes 10 minutes to prepare.

Roast Lemon Rosemary Chicken and Vegetables takes 45 minutes to cook.

Roast Lemon Rosemary Chicken and Vegetables makes 4 servings.

The ingredients for Roast Lemon Rosemary Chicken and Vegetables are:

8 skinless boneless chicken thighs
2 lemons, juiced
1 tsp chicken stock concentrate
1 clove garlic, crushed
1 tbs olive oil
tsp salt
1 large potato, chopped into quarters
1 large sweet potato, chopped same size as potato
1/2 butternut squash, chopped same size as potato
3 carrots, chopped same size as potato
2 sprigs of rosemary

Here is how you make Roast Lemon Rosemary Chicken and Vegetables:

Finely chop one sprig of rosemary, mix this with lemon juice, stock concentrate, garlic, oil & salt. Toss chicken and vegetables in this mixture. Place in one layer in a baking pan and add second sprig of rosemary and halves of lemons. Bake at 220 degrees C for 30-45mins until chicken is done.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user BEC_NZ.

The nutritional information for Roast Lemon Rosemary Chicken and Vegetables is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 322.6

• Total Fat: 9.5 g
• Cholesterol: 114.5 mg
• Sodium: 432.5 mg
• Total Carbs: 32.4 g
• Dietary Fiber: 7.3 g
• Protein: 31.0 g