Serves 4
Roasted Chicken & Vegetables
Recipe type: Entree
Ingredients
- 6 Roma tomatoes, cut into quarters (remove the seeds)
- 3 medium zucchini, cut into chunks (can also use squash)
- 1 medium onion, cut into chunks
- 1 cup no-salt-added chicken broth
- 4 cloves garlic, minced
- 2 lemons (zest and juice 1 lemon, slice the other)
- 4-6 chicken pieces (breasts, legs, thighs, etc.)
- 1 tablespoon fresh rosemary, chopped
Instructions
- Preheat the oven to 375°F.
- Put the vegetables into a large baking pan with ½ cup of chicken broth and toss to coat.
- Arrange the chicken pieces in the pan with the vegetables.
- In a small bowl, combine the remaining ½ cup of chicken broth, garlic, lemon juice, and lemon zest.
- Pour the mixture over the chicken and rub into the meat.
- Roast in the oven for 30 minutes, then stir the vegetables and add the rosemary and lemon slices.
- Cook until the chicken is done and the vegetables are tender and beginning to brown, about 20 to 30 minutes.
Make your own no-salt-added Chicken Broth with our recipe!
*Note: Remember to include ingredients when calculating daily intake allowances.
