Thursday, April 5, 2012

Rosemary Lemon Roasted Chicken and Vegetables

When I come up with new recipes I never know exactly how they're going to turn out. Some of them are good, some not so good, but for this recipe I have to give myself a pat on the back because it's awesome. The chicken is so tender and the flavor from the rosemary, lemon and garlic is delicious on both the chicken and the vegetables. The best part is that minus the bacon (which can be omitted), this recipe is super healthy and it's all baked together in one dish. My husband and I both agreed that this recipe is a must in our regular dinner menu rotation.

(the green beans weren't the best to begin with so they got a little shriveled but they still tasted great. the ones on the bottom looked better.)

Rosemary and Lemon Roasted Chicken and Vegetables

  • 3-4 chicken breasts
  • 2-3 medium red potatoes, diced into about 1" pieces
  • fresh green beans, with ends snapped off
  • 4 slices bacon, partially cooked (about half way)
Marinade Ingredients:
  • 5 Tablespoons extra virgin olive oil
  • 1 lemon, juiced
  • 1/2 bunch green onions, sliced
  • 4 cloves garlic, minced
  • 2 teaspoons dried rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper

preheat oven to 450 degrees. slice bacon into 1/2 inch squares. in a large bowl, combine all marinade ingredients. toss potatoes, green beans and bacon in marinade. with tongs or a slotted spoon, transfer vegetables to a 9x13 baking dish. coat chicken breasts in remaining marinade. place chicken on top of vegetables and pour remaining marinade on top. bake for 50 minutes.

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