Rosemary Roasted Chicken & Potatoes – Gluten Free
Servings 4
Calories 387kcal
Ingredients
- 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
Instructions
- 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
Nutrition
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