My family loves Roast Chicken especially this recipe, but it can be a messy and time consuming process. You need to clean the bird, wrap it in twine, baste it, carve it and then of course there is all that cleaning! I decided to make the process super easy, fast and there is only one pan to clean up! Yeah! A whole chicken cut up at the store is very inexpensive and you can make Chicken Pot Pie with the leftover meat and vegetables. I did leave the skin on and YES it was totally worth it! You can use boneless, skinless breasts for a lower points value. Did you know that the skin only adds 1 point + per piece of chicken. In my mind the skin all crispy and delicious is totally worth it! This is a perfect fast evening meal and it is even perfect for a Sunday dinner. Enjoy!!
One Pan Roast Rosemary Garlic Chicken and Vegetables
Serves 6
Ingredients:
- 1 chicken cut into pieces, bone in with skin
- 2 tablespoons olive oil (you do not need a lot, because the chicken juices will help marinate the vegetables)
- Rosemary
- garlic salt
- pepper
- Various vegetables cut up – you can mix and match the following – mushrooms, peppers, potatoes, broccoli, cauliflower, zucchini, onions, parsnips, tomatoes, beets etc. (make sure to add the additional points in you are using potatoes)
Directions:
- Set the oven for 425 degrees.
- Take out a large cookie sheet. Place cut up vegetables on pan and drizzle with olive oil. Sprinkle with rosemary, garlic salt and pepper and toss with your hands.
- Place the pieces of chicken on the pan over the vegetables and brush with olive oil and sprinkle with seasonings.
- Cook for 35- 45 minutes. Stir vegetables, so that they brown on all sides.
- Serve
One serving size is one piece of chicken and 1 1/2 cup of vegetables
Vegetables are 1 point +
Points+ with Skin: drumstick 2 pts, wing 3 pts, thigh 4 pts, 4 oz breast 5 pts
