Roasted Chicken & Veggies

Root vegetables are great because they last a long time and they all taste so good together. Try mixing root vegetables you know that you like with new varieties you want to try!

Ingredients

• 1 Pound carrots (5 medium carrots)
• 1 Large onion
• 1 Clove garlic
• 1 Pound root vegetables, such as red potatoes, beets, turnips, rutabagas, or parsnips (2 1/2 cups chopped)
• 1 Large lemon
• 1/4 Cup water
• 1/4 Cup canola oil
• 1 Tsp dried oregano
• 1 Tsp dried basil
• 1/4 Tsp salt
• 1/4 Tsp ground black pepper
• 3 Pounds boneless, skinless chicken pieces (48 ounces of chicken, fresh or frozen)
• 1 Tsp fresh or 1/4 Tsp dried rosemary

Directions

Step 1

Preheat oven to 375°F.

Step 2

Cut lemon in half and squeeze the juice into a large bowl. Discard seeds. Add vegetables, water, oil, Italian seasoning, salt, and pepper to the bowl. If using other herbs, add those as well. Toss to combine. Transfer vegetables to a pan. Leaving the leftover marinade in the bowl. Place pan with veggies in oven. Bake for 10 minutes.

Step 3

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

Step 4

Remove pan from oven. Add chicken pieces on top of veggies. Return to oven. Continue roasting until chicken is cooked through and a food thermometer reads 165°F, about 40 minutes more (when you cut into it there should be no pink). As the chicken roasts, use a mixing spoon to turn vegetables about every 15 minutes until cooked.

Step 5

Serve immediately. Refrigerate leftovers within two hours.

Utensils Needed

• Baking sheet
• Cutting board
• Large bowl
• Measuring cups
• Measuring spoons
• Mixing spoon
• Sharp knife
• Slotted spoon
• Vegetable peeler
• Food thermometer

NUTRITION FACTS

Serving Size: 3 Oz of chicken, and 1/2 cup of veggies

Nutrients	Amount
Calories	280
Total Fat	12 g
Saturated Fat	2 g
Cholesterol	110 mg
Sodium	200 mg
Total Carbohydrates	12 g
Dietary Fiber	3 g
Total Sugars	5 g
Added Sugars	0 g
Protein	30 g