BAKED LEMON ROSEMARY CHICKEN

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BAKED LEMON ROSEMARY CHICKEN image

Lemon and rosemary complement the richly roasted flavor of the chicken in this easy all-in-one dinner. This recipe is included in my Low Oxalate Fresh and Fast Cookbook.

Provided by MelindaKeen

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 boneless chicken breasts, cut in 2 inch chunks
2 small red potatoes, quartered
1 red bell pepper, sliced thick
1 large zucchini or 1 large yellow squash, cut in 1 inch chunks
1 large onion, cut in 1 inch chunks
1/4 cup olive oil
lemon juice, of 1 lemon
3 fresh garlic cloves, diced
1/2 teaspoon salt
1/2 teaspoon dried Italian spices
1/2 teaspoon dried rosemary

Steps:

  • Preheat oven to 425 degrees.
  • In a large 16 inch roasting pan, combine all of the ingredients and toss until all ingredients are well coated.
  • Bake 25-30 minutes. Stir the ingredients and turn on the broiler for the last 2-3 minutes to slightly brown the top.

Nutrition Facts : Calories 345.3, Fat 20.7, SaturatedFat 3.9, Cholesterol 46.4, Sodium 361.5, Carbohydrate 22.2, Fiber 3.6, Sugar 6, Protein 18.6

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