Chicken with Rosemary Roasted Vegetables

Rosemary is delicious paired with chicken, but use it sparingly because it has a very strong flavor and aroma.

Yield: 4 Servings Ready in 20 minutes

Cuisine: ItalianMain Ingredient: Chicken

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Ingredients

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Original recipe makes 4 Servings

2 tablespoonsolive oil

2 tablespoonsbalsamic vinegar

1 teaspoonsalt

1/2 teaspoonpepper, black

1/2 teaspoondried crumble rosemary

3 1/2 lbschicken, whole; cut into 8 pieces

1 cupcauliflower florets, small

1 cupbroccoli florets

1 smallbell pepper, red; cut in 2 pieces

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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Calories Per Serving: 884
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