Rosemary Chicken and Roasted Vegetables
2
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
If you don’t have a roasting pan, no worries; you can use a sheet pan instead.
Ingredients
Cooking spray
4 spray(s)
Uncooked skinless boneless chicken thigh
1 pound(s)
Balsamic vinegar
1 Tbsp
Rosemary
1 Tbsp, chopped, plus more for garnish
Kosher salt
1 tsp, divided
Black pepper
½ tsp, divided
Garlic
2 clove(s), minced
Uncooked Yukon gold potato
1½ pound(s), peeled and cut into wedges
Carrots
2 large, cut into chunks
Olive oil
1½ Tbsp
Frozen green peas
1⅓ cup(s)
Fresh lemon juice
2 Tbsp
Instructions
1
Preheat the oven to 425°F. Coat a roasting pan with cooking spray.
2
In a medium bowl, combine the chicken, vinegar, rosemary, ¾ tsp salt, ¼ tsp pepper, and garlic; toss until evenly coated. Let stand at room temperature.
3
In the roasting pan, combine the potatoes, carrot, and oil; toss to coat. Roast at 425°F until lightly browned, about 20 minutes.
4
Meanwhile, coat a large skillet with cooking spray and heat the pan over medium-high. Add the chicken to the pan, smooth side down. Cook until browned on the bottom, 3 to 4 minutes.
5
After 20 minutes, remove the roasting pan from the oven and stir the vegetables. Nestle the chicken into the pan, browned side up. Return the pan to the oven; roast until the chicken is cooked through, 10 to 15 minutes.
6
Meanwhile, bring a small saucepan of water to a boil. Add the peas; boil until bright green, 1 to 2 minutes. Drain the peas; stir the peas, remaining ½ tsp salt, remaining ¼ tsp pepper, and lemon juice. Garnish with additional rosemary, if desired.
7
Serving size: 4 oz chicken and about 1 cup vegetables
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