| Chicken Breasts with garlic, veggies | Poultry |
|
2 tbsp. lemon juice
2 tbsp. olive oi 1/2 tsp.salt 1/2 tsp. dried rosemary 1/2 tsp. thyme 1/4 tsp. pepper 12 cloves garlic, peeled |
1-1/2 lb small red potatoes, halved
4 carrots, cut into small chunks 1/2 lb. small mushrooms 4 chicken breast halves 1 cup chicken stock Per serving 454 calories, 10 gr. fat |
One-dish recipe
Combine lemon juice, oil, salt, rosemary, thyme and pepper; set aside.
In a large shallow baking dish, toss together garlic, potatoes. carrots, mushrooms and 2 tbsp. of herb mixture; spread out in the pan.
Arrange the chicken, skin side up, on the vegetables. Sprinkle with remaining herb mixture. (Can be prepared to this point, covered and refrigerated for up to 1 day; let stand for 30 minutes before baking).
Bake, uncovered, in upper third of 450¼F oven for 20 minutes. Reduce heat to 375¼F. Bake for 25 minutes longer or until chicken is no longer pink inside and vegetables are tender. Transfer chicken to a heated platter. Add stock to pan and bring to a boil, scraping up any brown bits from bottom of pan. Boil until syrupy, about 5 minutes. Pour over chicken and vegetables.
Serves 4.