Healthy Eats | Roasted Chicken & Vegetables


I love roasted chicken and veggies, its easy, quick and a great meal. I will add one caveat, if you are going to roast chicken, it must be on the bone. The bone and skin add flavor, you can do without the skin, but you will have flavorless chicken without the bone. I like to use drumsticks or thighs in this meal because chicken breast tends to be more wishy washy concerning doneness.

Roasted Chicken & Vegetables

1 lb Chicken
3 Carrots
6 Baby Potatoes or 2 Yukon Gold Potatoes
1/2 Onion
1/5 Cup and 1 tblsp Olive Oil
4 Rosemary Stems
1 Tablespon Mrs Dash Grilling Seasoning
1 Tablespoon Mrs Dash Garlic Seasoning
1 Lemon
Salt & Pepper to taste

1. In a bowl or ziploc bag, combine lemon juice, 1/5 cup olive oil, 2 rosemary stems, salt, pepper and mrs. dash seasonings
2. Cover chicken with marinade
3. Cover bowl and place in the refrigerator overnight (2 hours minimum)
4. Preheat oven to 425
5. Slice potatoes and place in a bowl
6. Season potatoes with salt, pepper, 1 rosemary stem and remaining olive oil
7. Place chicken and potatoes in oven safe dish and cook for 25 minutes
8. After 25 minutes, add remaining vegetables around and over chicken and return to oven for another 30-40 minutes
9. Chicken is done when juices run clear
10. Let cool and serve!

*30 Minutes for firmer vegetables, 40 Minutes for less firm vegetables


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