Roast Chicken Parts And Vegetables Recipe

Name: Roast Chicken Parts And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. vegetable oil; 3 tsp. minced garlic; 1 tsp. grated lemon peel; 1/2 tsp. thyme; 1 1/2 tsp. salt; dash of pepper; 6 chicken parts, skinned (2 lb.); 3 small red onions, quartered; 1 1/4 lb. broccoli spears; 4 zucchini, halved, then quartered; 1 red pepper, cut in 1/2-inch strips

Servings: persons

3 Tbsp. vegetable oil
3 tsp. minced garlic
1 tsp. grated lemon peel
1/2 tsp. thyme
1 1/2 tsp. salt
dash of pepper
6 chicken parts, skinned (2 lb.)
3 small red onions, quartered
1 1/4 lb. broccoli spears
4 zucchini, halved, then quartered
1 red pepper, cut in 1/2-inch strips

1
Preheat oven to 450u00b0.
2
In large bowl, combine 1 teaspoon oil, garlic, lemon peel, thyme and 1/2 of the salt and pepper.
3
Add chicken and onions; toss well to coat evenly.
4
Place in a 14-inch pan; roast for 40 minutes.
5
Combine remaining oil, garlic, salt and pepper with vegetables in bowl, getting them well coated.
6
The last 15 to 20 minutes, add vegetables to the chicken; continue roasting until tender.
7
(Low-fat.)

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 Tbsp. vegetable oil, 3 tsp. minced garlic, 1 tsp. grated lemon peel, 1/2 tsp. thyme, and more.

Yes, Roast Chicken Parts And Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Chicken Parts And Vegetables

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