Roasted Chicken and Vegetables

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Roasted Chicken and VegetablesRecipe
Photo: Howard L. Puckett; Styling: Cindy Manning
A meal for two that utilizes the cooktop for browning and the oven for roasting all in one skillet. Sage, rosemary, paprika, and pepper, when added with olives, fennel bulb, shallots, and red pepper make a harmonious combination of seasonings that elevate chicken and potatoes. When you add the vegetables to the skillet it sizzles and loosens the browned bits spreading the yummy concentrated flavor. The combination isn’t common, but it’s easy, delicious, and a definite repeater.
Serves 2


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3/4 cup chopped red bell pepper
1/2 cup thinly sliced fennel bulb
2 tablespoons chopped, pitted nicoise olives (12 olives)
2 teaspoons chopped fresh rosemary
1 1/2 teaspoons olive oil
1 pound small round red potatoes, quartered
3 medium shallots, peeled and halved lengthwise
2 cloves garlic, crushed
1 1/2 teaspoons minced fresh sage
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1/4 teaspoon paprika
2 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1 1/2 teaspoons olive oil
2/3 cup fat-free, lower-sodium chicken broth
Fresh rosemary sprigs (optional)


Hands-on: 30 Minutes
Total: 1 Hour, 10 Minutes

1. Combine first 8 ingredients in a bowl.

2. Combine sage and next 3 ingredients; rub evenly over chicken.

3. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add 11/2 teaspoons oil to pan; swirl to coat. Add chicken to pan; cook 1 minute on each side or until browned. Remove chicken from pan.

4. Remove pan from heat. Add vegetable mixture to pan; stir well. Nestle chicken into vegetable mixture; bake, uncovered at 450° for 20 minutes. Remove chicken from pan; stir vegetables, scraping bottom of skillet to loosen browned bits. Return chicken to pan; reduce oven temperature to 375°, and bake an additional 15 minutes.

5. Divide vegetable mixture evenly among each of two plates; top each with 1 chicken breast half. Add chicken broth to pan; bring to a boil over high heat. Cook 1 minute, scraping pan to loosen browned bits. Divide sauce evenly over each serving. Garnish with rosemary, if desired.

Created date

October 2012

Nutritional Information

Calories 547
Fat 12.8 g
Satfat 2 g
Monofat 7.9 g
Polyfat 1.7 g
Protein 47.6 g
Carbohydrate 60 g
Fiber 6.4 g
Cholesterol 99 mg
Iron 4 mg
Sodium 781 mg
Calcium 71 mg