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Chicken with Rosemary Roasted Vegetables
Chicken with Rosemary Roasted Vegetables

Chicken with Rosemary Roasted Vegetables

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1 serving
Original recipe yields 1 serving
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried crumble rosemary
1/2 packet sugar substitute
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
1 cup small cauliflower florets
1 cup small broccoli florets
1 small red bell pepper, cut in 2 pieces
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Let's Make It
1
Preheat oven to 400ºF. In a large bowl, combine olive oil, vinegar, salt, pepper, rosemary, and sugar substitute. Add chicken and vegetables. Toss until well coated.
2
2. Arrange chicken, skin side up in a jelly roll pan. Place vegetables, in a single layer, around chicken.
3
3. Roast 40 minutes, until chicken is cooked through and browned. Halfway through cooking time, flip vegetables over with a spatula.
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