Chicken With Rosemary Roasted Vegetables

Chicken With Rosemary Roasted Vegetables
Chicken With Rosemary Roasted Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tablespoons olive oil

  • 2

    tablespoons balsamic vinegar

  • 1

    teaspoon salt

  • 1/2

    teaspoon freshly-ground black pepper

  • 1/2

    teaspoon dried crumble rosemary

  • 1/2

    packet sugar substitute

  • 1

    whole chicken - (abt 3 1/2 lbs) cut 8 pieces

  • 1

    cup small cauliflower florets

  • 1

    cup small broccoli florets

  • 1

    small red pepper cut in 2 pieces

Directions

Heat oven to 400 degrees. In a large bowl, combine olive oil, vinegar, salt, pepper, rosemary, and sugar substitute. Add chicken and vegetables. Toss until well coated. Arrange chicken, skin-side up in a jelly roll pan. Place vegetables, in a single layer, around chicken. Roast 40 minutes, until chicken is cooked through and browned. Halfway through cooking time, flip vegetables over with a spatula. This recipe yields 4 servings. Carbohydrates: 5 grams Net Carbs: 3.5 grams Fiber: 1.5 grams Protein: 53.5 grams Fat: 33 grams Calories: 538

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