BAKED LEMON ROSEMARY CHICKEN

Name: BAKED LEMON ROSEMARY CHICKEN
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
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

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Recipe by MelindaKeen

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: 40mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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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