Roasted Chicken and Vegetables

Roasted Chicken and Vegetables

November 21, 2016
Serves 4

An easy recipe with lots of flavor and fiber but not a lot of fuss.


  • Roma tomatoes, seedless, quartered
  • zucchini, medium, chopped coarsely
  • potatoes, large, unpeeled, quartered
  • 3 Tablespoons
    olive oil, divided
  • 3/4 Teaspoons
    salt, divided
  • garlic cloves, minced
  • 1 Tablespoon
    fresh rosemary, chopped
  • 1 Tablespoon
    fresh thyme, taken off sprig
  • 1 Teaspoon
    lemon zest
  • 1 Tablespoon
    lemon juice
  • chicken breast halves, skinless


  1. Preheat oven to 375F degrees.
    Place tomatoes, zucchini and potatoes in a large roasting pan, and toss with 2 tbs of oil and 1/4 tsp salt. In a small bowl, combine 1 tbs oil, 1/2 tsp salt, garlic, rosemary, thyme, lemon zest and lemon juice. Pour this mixture over chicken. Place chicken in pan with vegetables. Bake in oven for 30 minutes. Stir chicken and vegetables and bake another 25 minutes, or until chicken is cooked through and vegetables are tender.


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