Rosemary Lemon Roasted Chicken
This easy rosemary lemon chicken is ultra-flavorful and flawless every time.
Ingredients
- 1/4 cup lemon juice (fresh)
- 1/4 cup olive oil (extra virgin) organic, extra virgin
- 1/2 cup wine (white)
- 4 cloves garlic peeled
- 2 tbsp rosemary (fresh) (not sprigs)
- 4 chicken breasts, bone-in, or one whole chicken
- 2.5 pounds potatoes red, new, halved
- 1 pound mushrooms cremini, button, or white mushrooms
- 10 carrots 10 baby or 2 large carrots, in chunks
- 1 pint cherry tomatoes
Instructions
- Combine lemon juice, oil, garlic, rosemary, salt, and pepper in a blender. Puree until smooth. Taste and adjust seasonings.
- Place the chicken in a sprayed large glass baking dish and pour half the marinade over it. Let marinate at room temperature for 15-30 minutes or cover and refrigerate up to one day.
- Preheat oven to 450F/230C/gas mark 7.
- In a large bowl, toss potatoes, mushrooms, and carrots with the remaining marinade. Season with salt and pepper. (Omit salt for low-sodium diets.)
- If it seems too dry, add a little extra olive oil, making sure all the pieces are completely coated. Place on a rimmed baking sheet or large casserole dish.
- If you are using a whole chicken, you will need to start it first. Give it about 30 minutes before putting the vegetables in the oven.
- If you refrigerated the chicken, allow the dish to warm up a bit before placing it in the hot oven. Place both pans in the oven and bake for 20 minutes. Rotate the sheets (back to front, and also switch from top to bottom so everything cooks evenly).
- Cook 10 minutes more. Scatter the tomatoes over the vegetables.
- Cook another 20 minutes. If you have a meat thermometer, it should read 165° if inserted into the thickest part of the chicken, without hitting bone.
Notes
Per serving:
- 464 calories
- 12 g fat
- 91 g cholesterol
- 142 mg sodium
- 1357 mg potassium
- 42 g carbohydrate
- 5 g fiber
- 5 g sugars
- 43 g protein
- 11 Weight Watchers Points Plus