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.

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 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.

Roasted Chicken And Vegetables

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