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Chicken With Rosemary Roasted Vegetables

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlOlive oil
2 tablespoons 30mlBalsamic vinegar
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlFreshly-ground black pepper
1/2 teaspoon 2.5mlDried crumble rosemary
1/2   Sugar substitute
1   Chicken - (abt 3 1/2 lbs) - cut 8 pieces
1 cup 146g / 5.1ozSmall cauliflower florets
1 cup 146g / 5.1ozSmall broccoli florets
1 cup 237mlRed pepper - cut in 2 pieces (small)

Recipe Instructions

Heat oven to 400 degrees. In a large bowl, combine olive oil, vinegar, salt, pepper, rosemary, and sugar substitute. Add chicken and vegetables. Toss until well coated.

Arrange chicken, skin-side up in a jelly roll pan. Place vegetables, in a single layer, around chicken. Roast 40 minutes, until chicken is cooked through and browned. Halfway through cooking time, flip vegetables over with a spatula.

This recipe yields 4 servings.

Carbohydrates: 5 grams

Net Carbs: 3.5 grams

Fiber: 1.5 grams

Protein: 53.5 grams

Fat: 33 grams

Calories: 538


"Rosemary is delicious paired with chicken, but use it sparingly because it has a very strong flavor and aroma."

Atkins Cookbook at


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