Dinner

roast chicken and vegetables is for Dinner.

roast chicken and vegetables takes several minutes to prepare.

roast chicken and vegetables takes several minutes to cook.

roast chicken and vegetables makes 2 servings.

The ingredients for roast chicken and vegetables are:

2 boneless, skinless chicken breasts
2-3 small red potatoes, washed and diced into large chunks
small handful baby carrots
1/2 onion (any color) cut in large wedges
1/2 lemon
sprig fresh rosemary
sprig fresh thyme
(other fresh herbs can be added or substituted according to your taste)
dash of salt and pepper

Here is how you make roast chicken and vegetables:

Preheat oven to 350.Place chicken breasts, diced potatoes, baby carrots, and onion wedges into a roasting pan or casserole dish; drizzle 1 tbsp olive oil over veggies and toss a bit to cover them with oil. Sprinkle with thyme, rosemary, salt, and pepper, and the juice of 1/2 lemon.Cover with foil and bake for 45 minutes.Uncover, return to oven for 15-20 minutes more to brown chicken and potatoes. If they do not brown enough, you may turn the broiler on for 3-5 minutes, but keep checking to make sure you do not overcook. The carrots and onions should take on a deep brown color, meaning they have carmelized. The resulting flavor is delicious! Number of Servings: 2Recipe submitted by SparkPeople user KATRA12.

The nutritional information for roast chicken and vegetables is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 328.6

• Total Fat: 8.8 g
• Cholesterol: 68.4 mg
• Sodium: 181.8 mg
• Total Carbs: 30.6 g
• Dietary Fiber: 4.1 g
• Protein: 30.9 g

The dietary needs meet for roast chicken and vegetables is Lactose Free