November 8

Rosemary Chicken and Roasted Vegetables


Rosemary Chicken and Roasted Vegetables
Recipe Type: Dinner
Cuisine: American
Serves: 4 servings
This meal is a great recipe for beginners or lazy chefs because everything is cooked in one dish. The savory chicken paired with roasted vegetables and crispy potatoes is a healthy and delicious way to include all food groups in one meal.
  • 1 tsp extra virgin olive oil
  • 2 potatoes, peeled and cut into cubes
  • 1 can (14 ounces) no-salt chicken broth
  • 4 boneless, skinless chicken breasts, rinsed, dried, and trimmed of fat
  • 10-12 grape or cherry tomatoes
  • 1 handful fresh green beans, trimmed of stems
  • 1 yellow onion, finely chopped
  • 1 rib celery, finely chopped
  • 1/4 cup dry white wine
  • Juice of 1/2 lemon
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried or fresh parsley
  • 1/4 tsp ground black pepper
  1. Preheat oven to 450F. In a 13″ x 9″ baking dish, combine the oil and potatoes. Toss to lightly coat potatoes with oil. Bake for 15 minutes, or until potatoes are slightly browned.
  2. Add broth, chicken, tomatoes, green beans, onion, celery, wine, and lemon juice. Sprinkle with sage, rosemary, parsley, and pepper.
  3. Cover with foil and bake for 40 minutes.
  4. Uncover and bake 10 to 15 minutes longer, or until a thermometer inserted in the thickest portion of the chicken registers 160F and the juices run clear.



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