Go Back
BAKED LEMON ROSEMARY CHICKEN

BAKED LEMON ROSEMARY CHICKEN Recipe

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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine American
Calories 345.3 kcal

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

Instructions
 

  • 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.

Your Own Notes

Click here to add your own private notes.

Nutrition

Serving: 346gCalories: 345.3kcalCarbohydrates: 22.2gProtein: 18.6gFat: 20.7gSaturated Fat: 3.9gCholesterol: 46.4mgSodium: 361.5mgFiber: 3.6gSugar: 6g
Keyword < 60 Mins, Easy, Free Of..., Low Cholesterol, Meat, One-Dish Meal, Poultry
Tried this recipe?Let us know how it was!