BAKED LEMON ROSEMARY CHICKEN
"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."
photo by MelindaKeen
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
MelindaKeen
United States
I am an author, middle school teacher and certified nutrition consultant. My published works included "Low Oxalate Fresh and Fast Cookbook" (2015), and "Real Food Real Results" (2016).
My first cookbook, "Low Oxalate Fresh and Fast Cookbook" grew out of my love of cooking and the desire to help others prepare a variety of fresh and healthy low-oxalate meals. My second cookbook, "Real Food Real Results" includes gluten-free, low-oxalate, and nutrient-rich recipes. My experience with chronic illness and research on the potential ill effects of harmful foods led me to evaluate and rework my recipes which transformed my own life and health.
Melinda is a wife, mother, grandmother, certified nutritional consultant, and educator presently living in Tennessee.
