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Rosemary Roasted Chicken & Potatoes – Gluten Free
Course Main Course
Cuisine American
Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Total Time 55 minutes minutes
Servings 4
Calories 387kcal
- 1 pepper cut into strips (I used ½ red, ½ green)
- ½ medium red onion cut into strips
- 4 medium potatoes scrubbed and cut into 8 wedges each
- 6 cloves of garlic peeled and smashed
- 3 chicken breasts cut into even strips
- 4 tbsp rosemary infused olive oil or just olive oil
- 2 sprigs of fresh rosemary chopped
- sea salt & pepper to taste
Heat your oven to 375 and line a baking pan (I used 9x13) with parchment
Chop all your veggies and the chicken and place them in the baking pan
Cover with the garlic oil, sea salt and pepper (I was pretty liberal with both) and the fresh rosemary
Roast for 45 minutes, until the chicken and potatoes are cooked through. Stirring every 10-12 minutes, to make sure nothing is burning
Serve warm
Calories: 387kcal | Carbohydrates: 16g | Protein: 37g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 202mg | Potassium: 981mg | Fiber: 2g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 19.2mg | Calcium: 29mg | Iron: 1.4mg