Herb Roasted Chicken with Vegetables

Name: Herb Roasted Chicken with Vegetables
Cuisine: European, Mediterranean
Ingredients: 1 pound carrots; 1 large onion; 1 clove garlic; 1 pound root vegetables, such as red potatoes, beets, turnips, rutabagas, or parsnips; 1 large lemon; ¼ cup water; ¼ cup canola oil; 1 teaspoon dried oregano; 1 teaspoon dried basil; ¼ teaspoon salt 11. ¼ teaspoon ground black pepper; 3 pounds boneless, skinless chicken pieces; 1 teaspoon fresh or ¼ teaspoon dried rosemary; Baking sheet; Cutting board; Large bowl; Measuring cups; Measuring spoons; Mixing spoon; Sharp knife; Slotted spoon; Vegetable peeler

10 steps

Chef’s Notes Try serving over brown rice or whole wheat couscous. Use the same method and marinade to roast veggies on their own. For a fish and vegetable dinner, top roasted veggies with fillets of seasoned fish in the last 10 minutes of cooking.

Updated at: Thu, 17 Aug 2023 05:36:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories290.3 kcal (15%)

Total Fat10.2 g (15%)

Carbs13 g (5%)

Sugars3.4 g (4%)

Protein35.5 g (71%)

Sodium171.8 mg (9%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat oven to 375°F.

Step 2

Rinse and peel carrots and onion. Peel garlic. Rinse and peel root veggies (if using potatoes, leave the skin on).

Step 3

Cut onion into quarters. Cut each quarter in half. Chop garlic. Dice carrots and other root veggies into ½-inch pieces.

Step 4

Rinse lemon and cut in half. In a large bowl, squeeze juice. Discard seeds.

Step 5

Add vegetables, water, oil, oregano, basil, salt, and pepper to bowl. If using rosemary, add now. Toss to combine.

Step 6

Use your hands or a slotted spoon to transfer vegetables to a baking sheet. Leave marinade in the bowl. Place baking sheet in oven. Bake for 10 minutes.

Step 7

While veggies bake, toss chicken in the remaining marinade. Let sit at room temperature about 10 minutes.

Step 8

Remove baking sheet from oven. Add chicken pieces on top of veggies. Return to oven.

Step 9

Continue roasting until chicken is cooked through and a food thermometer reads 165°F, about 40 minutes more. As the chicken roasts, use a mixing spoon to baste chicken and turn vegetables about every 15 minutes. Baste by pouring juices from the baking sheet over the chicken.

Step 10

Serve immediately.

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