Garlic and Herb Roast Chicken and Vegetables

Yield: 4 servings (serving size: 1 chicken breast half and 1 cup vegetables)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 314
  • Calories from fat: 14%
  • Fat: 5.1g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1g
  • Protein: 32.8g
  • Carbohydrate: 39.6g
  • Fiber: 5.2g
  • Cholesterol: 66mg
  • Iron: 3.2mg
  • Sodium: 528mg
  • Calcium: 81mg

Ingredients

  • 1 1/2 pounds red potatoes, cut into 1-inch cubes
  • 1/2 pound baby carrots
  • 4 large shallots, peeled and halved
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • Cooking spray
  • 3 tablespoons Dijon mustard
  • 1 1/2 tablespoons chopped fresh basil
  • 1 1/2 tablespoons chopped fresh parsley
  • 1 1/2 tablespoons chopped fresh rosemary
  • 1/2 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 4 (4-ounce) skinless, boneless chicken breast halves
  • Rosemary sprigs (optional)

Preparation

  1. Preheat oven to 400°.
  2. Combine first 5 ingredients in a shallow roasting pan coated with cooking spray. Bake at 400° for 20 minutes.
  3. Combine mustard and next 5 ingredients (mustard through garlic). Toss 2 tablespoons mustard mixture with vegetables. Spread remaining mustard mixture evenly over chicken. Arrange chicken in pan with vegetables. Bake an additional 20 minutes or until chicken is done.
  4. Garnish with a rosemary sprig, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Garlic and Herb Roast Chicken and Vegetables Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy