Roasted Chicken & Veggies
SERVINGS 4
Ingredients
- Nonstick cooking spray
- 4 6 oz. chicken leg quarters
- ¼ tsp sea salt
- ½ tsp black pepper
- 2 Tbsp lime juice
- ¼ cup chicken broth
- 1 lime sliced
- 6 rosemary
- sprigs leaves removed and chopped, stems discarded (reserve 2 whole sprigs)
- 4 Yukon gold cut in half lengthwise
- 15 tomatoes cut in half
- 5 kumquats cut in half (or 1 lemon, sliced)
- 6 parsley chopped
Instructions
- Preheat oven to 450° F.
- Place chicken in large oven-proof roasting pan lightly coated with spray.
- Season with salt and pepper.
- Drizzle with lime juice and broth; top with lime slices and chopped rosemary.
- Bake for 15 minutes.
- Add potatoes, tomatoes, kumquats (or lemons), parsley, and rosemary sprigs;
- bake for 30 to 40 minutes, or until chicken is no longer pink in the thickest part, juices run clear, and vegetables are tender.
- Remove skin before serving.
Notes
UPF: 1 Green, 1 Red, 2 Yellow
2B: Add a side salad or more veggies to make this a great lunch option.
Nutrition
Calories: 325kcalCarbohydrates: 39gProtein: 16gFat: 12gSaturated Fat: 3gCholesterol: 69mgSodium: 275mgPotassium: 1083mgFiber: 6gSugar: 6gVitamin A: 606IUVitamin C: 69mgCalcium: 58mgIron: 3mg
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