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Chicken with Rosemary Roasted Vegetables
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Chicken with Rosemary Roasted Vegetables

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried crumble rosemary
1/2 packet sugar substitute
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
1 cup small cauliflower florets
1 cup small broccoli florets
1 small red bell pepper, cut in 2 pieces
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Let's Make It
1
Preheat oven to 400ºF. In a large bowl, combine olive oil, vinegar, salt, pepper, rosemary, and sugar substitute. Add chicken and vegetables. Toss until well coated.
2
2. Arrange chicken, skin side up in a jelly roll pan. Place vegetables, in a single layer, around chicken.
3
3. Roast 40 minutes, until chicken is cooked through and browned. Halfway through cooking time, flip vegetables over with a spatula.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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