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–+ servings

Roasted Chicken & Veggies

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Total Time 1 hour 15 minutes
SERVINGS 4
Course Dinner, Lunch, Main Course, Main Dish
Cuisine American
Servings 4
Calories 325 kcal

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
Keyword Chicken, dinner, lunch, main course, main dish, Veggies
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