Roasted Chicken and Veggies
Root vegetables are great because they last along time and they all taste so good together. Try mixing root vegetables you know that you like with new varieties you want to try!
Prep Time: 15 minutes
Cooking Time: 40 minutes
Servings: 9
Ingredients
- 1 pound carrots (5 medium carrots)
- 1 large onion
- 1 clove garlic
- 1 pound root vegetables, such as red potatoes, beets, turnips, rutabagas, or parsnips (2 1/2 cups chopped)
- 1 large lemon
- ¼ cup water
- ¼ cup canola oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 pounds boneless, skinless chicken pieces (48 ounces of chicken, fresh or frozen)
Optional Ingredients
- 1 teaspoon fresh or ¼ teaspoon dried rosemary
Directions
- Preheat oven to 375°F.
- Cut lemon in half and squeeze the juice into a large bowl. Discard seeds. Add vegetables, water, oil, Italian seasoning, salt, and pepper to the bowl. If using other herbs, add those as well. Toss to combine.
- Transfer vegetables to a pan. Leaving the leftover marinade in the bowl. Place pan with veggies in oven. Bake for 10 minutes.
- While veggies bake, toss chicken in the remaining marinade. Let sit at room temperature for about 10 minutes.
- Remove pan from oven. Add chicken pieces on top of veggies. Return to oven.
- Continue roasting until chicken is cooked through and a food thermometer reads 165°F, about 40 minutes more (when you cut into it there should be no pink). As the chicken roasts, use a mixing spoon to turn vegetables about every 15minutes until cooked.
- Serve immediately. Refrigerate leftovers within two hours.
Nutrition Information
| Nutrients | Amount |
|---|---|
| Calories | 280 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Cholesterol | 110 mg |
| Sodium | 200 mg |
| Total Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Total Sugars | 5 g |
| Added Sugars included | |
| Protein | 30 g |