Chicken With Rosemary Roasted Vegetables

By á-170456

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

Details

Servings 4

Preparation

Step 1

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