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Roasted Chicken & Vegetables

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Course: Entree
Ingredients Method

Ingredients
  

  • 6 Roma tomatoes cut into quarters (remove the seeds)
  • 3 medium zucchini cut into chunks (can also use squash)
  • 1 medium onion cut into chunks
  • 1 cup no-salt-added chicken broth
  • 4 cloves garlic minced
  • 2 lemons zest and juice 1 lemon, slice the other
  • 4-6 chicken pieces breasts, legs, thighs, etc.
  • 1 tablespoon fresh rosemary chopped

Method
 

  1. Preheat the oven to 375°F.
  2. Put the vegetables into a large baking pan with 1/2 cup of chicken broth and toss to coat.
  3. Arrange the chicken pieces in the pan with the vegetables.
  4. In a small bowl, combine the remaining 1/2 cup of chicken broth, garlic, lemon juice, and lemon zest.
  5. Pour the mixture over the chicken and rub into the meat.
  6. Roast in the oven for 30 minutes, then stir the vegetables and add the rosemary and lemon slices.
  7. Cook until the chicken is done and the vegetables are tender and beginning to brown, about 20 to 30 minutes.