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.

• Ready In: 40 mins
• 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

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