Roasted Chicken & Vegetables

By mm_food4me

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 low-sodium 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

Details

Servings 4
Adapted from fatflush.com

Preparation

Step 1

Directions

1. Preheat the oven to 375°F.

2. Put the vegetables into a large baking pan with 1/2 cup of chicken broth and toss to coat.

3. Arrange the chicken pieces in the pan with the vegetables.

4. In a small bowl, combine the remaining 1/2 cup of chicken broth, garlic, lemon juice, and lemon zest.

5. Pour the mixture over the chicken and rub into the meat.

6. Roast in the oven for 30 minutes, then stir the vegetables and add the rosemary and lemon slices.

Shakedown Recipes

Directions: dice onions (medium), and mince garlic, slice peppers as you like. In a skillet heat up 1 TSP EVOO and sauté the onions , garlic and peppers. When onions are transparent, add the chicken and parsley and stir until chicken is well coated. Add the dry spices and stir. Now add chicken broth and tomato sauce. Lower to medium heat and cover for 15 minutes. Add the cauliflower and stir well, cover and cook another 20 minutes. 5 minutes before removing from heat add in the olives and stir. After removing form heat, stir in ½ teaspoon of Apple cider vinegar. I love to accompany this with a side of garlic lemon asparagus, and a leafy green salad.

Thanks for sharing, Victoria! We’d love to add your recipe to our collection!

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