Dinner

ROAST CHICKEN WITH POTATOES AND CARROTS is for Dinner.

ROAST CHICKEN WITH POTATOES AND CARROTS takes 15 minutes to prepare.

ROAST CHICKEN WITH POTATOES AND CARROTS takes 60 minutes to cook.

ROAST CHICKEN WITH POTATOES AND CARROTS makes 6 servings.

The ingredients for ROAST CHICKEN WITH POTATOES AND CARROTS are:

16 oz. baby carrots
1 yellow onion, peeled, halved and sliced into half rings
4 potatoes (Yukon Gold, red, or 2 sweet potatoes), chopped into bite-sized pieces
10 pieces chicken tenderloin
3/4 cup reduced-sodium chicken broth
1/4 cup olive oil
3/4 tsp. garlic powder
3/4 tsp. paprika
1/2 tsp. dried rosemary
3/4 tsp. kosher salt
1/4 tsp. black pepper

Here is how you make ROAST CHICKEN WITH POTATOES AND CARROTS:

Preheat the oven to 400 degrees. Put the vegetables in a large roasting pan, and put the chicken on top of the vegetables. Pour the broth around the vegetables. Pour or brush the oil evenly over the chicken and sprinkle the spices evely over the chicken. Bake the chicken for a total of about 1 1/2 hours (or 70 - 80 minutes for a about 1 hour, covered with foil or the lid of the roasting pan for the first 45 minutes. After 45 minutes, uncover and baste the chicken with the pan juices and stir the vegetables. Chicken is done when an instant read thermometer inserted in the thickest part of the chicken reaches 170 degrees. If time allows, let the chicken rest for 10-15 minutes after removing it from the oven. Number of Servings: 6Recipe submitted by SparkPeople user EMCAZIER.

The nutritional information for ROAST CHICKEN WITH POTATOES AND CARROTS is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 336.9

• Total Fat: 11.3 g
• Cholesterol: 51.4 mg
• Sodium: 476.5 mg
• Total Carbs: 36.3 g
• Dietary Fiber: 6.2 g
• Protein: 25.0 g