ROAST CHICKEN WITH ZUCCHINI, CARROTS, AND ONIONS

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Roast Chicken with Zucchini, Carrots, and Onions image

This light roast chicken meal is almost entirely hands-off, leaving you extra time at the week's end.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 6

2 pounds zucchini, halved crosswise and quartered lengthwise
3/4 pound carrots, cut into 1/2-by-4-inch pieces
2 medium red onions, quartered
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
Reserved chicken breasts and pan sauce from Tangy Chicken with Orzo Pilaf

Steps:

  • Preheat oven to 400 degrees. In a large bowl, toss vegetables with oil; season with salt and pepper. Spread vegetables on two rimmed baking sheets and roast until tender and golden, 30 to 35 minutes. About 20 minutes into cooking, place chicken and sauce in a small baking dish, cover with foil, and bake alongside vegetables until heated through, about 15 minutes. Slice chicken and serve with vegetables and sauce.

Nutrition Facts : Calories 346 g, Fat 17 g, Fiber 6 g, Protein 27 g

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