Roasted Chicken And Vegetables Recipe

Name: Roasted Chicken And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup chopped red bell pepper; 1/2 cup thinly sliced fennel bulb; 2 tablespoons chopped, pitted nicoise olives (12 olives); 2 teaspoons chopped fresh rosemary; 1 1/2 teaspoons olive oil; 1 pound small round red potatoes, quartered; 3 medium shallots, peeled and halved lengthwise; 2 cloves garlic, crushed; 1 1/2 teaspoons minced fresh sage; 1/2 teaspoon coarsely ground black pepper; 1/4 teaspoon salt; 1/4 teaspoon paprika; 2 (6-ounce) skinless, boneless chicken breast halves; Cooking spray; 1 1/2 teaspoons olive oil; 2/3 cup fat-free, lower-sodium chicken broth; Fresh rosemary sprigs (optional)

Servings: persons

3/4 cup chopped red bell pepper
1/2 cup thinly sliced fennel bulb
2 tablespoons chopped, pitted nicoise olives (12 olives)
2 teaspoons chopped fresh rosemary
1 1/2 teaspoons olive oil
1 pound small round red potatoes, quartered
3 medium shallots, peeled and halved lengthwise
2 cloves garlic, crushed
1 1/2 teaspoons minced fresh sage
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1/4 teaspoon paprika
2 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1 1/2 teaspoons olive oil
2/3 cup fat-free, lower-sodium chicken broth
Fresh rosemary sprigs (optional)

1
Combine first 8 ingredients in a bowl.
2
Combine sage and next 3 ingredients; rub evenly over chicken.
3
Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add 11/2 teaspoons oil to pan; swirl to coat. Add chicken to pan; cook 1 minute on each side or until browned. Remove chicken from pan.
4
Remove pan from heat. Add vegetable mixture to pan; stir well. Nestle chicken into vegetable mixture; bake, uncovered at 450u00b0 for 20 minutes. Remove chicken from pan; stir vegetables, scraping bottom of skillet to loosen browned bits. Return chicken to pan; reduce oven temperature to 375u00b0, and bake an additional 15 minutes.
5
Divide vegetable mixture evenly among each of two plates; top each with 1 chicken breast half. Add chicken broth to pan; bring to a boil over high heat. Cook 1 minute, scraping pan to loosen browned bits. Divide sauce evenly over each serving. Garnish with rosemary, if desired.
6
This recipe was updated for the November, 2012 25th anniversary issue.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 3/4 cup chopped red bell pepper, 1/2 cup thinly sliced fennel bulb, 2 tablespoons chopped, pitted nicoise olives (12 olives), 2 teaspoons chopped fresh rosemary, and more.

Yes, Roasted Chicken 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.

That's it — enjoy your meal!

Roasted Chicken And Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions