Chicken with Rosemary Roasted Vegetables
Chicken with Rosemary Roasted Vegetables Preparation
1. Heat oven to 400 F.
2. In a large bowl, combine olive oil, vinegar, salt, pepper, rosemary, and sugar substitute. Add chicken and vegetables. Toss until well coated.
3. Arrange chicken, skin side up in a jelly roll pan. Place vegetables, in a single layer, around chicken.
4. Roast 40 minutes, until chicken is cooked through and browned. Halfway through cooking time, flip vegetables over with a spatula.
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