Roasted Rosemary Chicken and Veggies on a sheet pan.

Roasted Rosemary Chicken & Veggies

Certified Lower-SodiumEasy Clean UpFamily FavoriteKid Friendly
Time
45 minutes
Servings
6
Meal
Entrée
Method
Oven
Rating

This roasted chicken recipe is an easy dinner time meal that’s packed with flavor your family is sure to enjoy.

Ingredients

Makes 6 servings

Directions

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  1. Preheat oven to 450°F.
  2. In a large bowl, add Brussels sprouts, cauliflower, broccoli, onion & lemon. Drizzle 3 Tbsp oil, rosemary & pepper over vegetables. Toss to combine.
  3. Lightly coat a foil-wrapped sheet pan with cooking spray. Spread vegetables evenly on pan & roast 20-25 minutes.
  4. In a small bowl, combine garlic, mustard, Worcestershire sauce & remaining oil. Coat chicken with marinade & set aside.
  5. Add chicken to sheet pan & roast another 12-15 minutes, until chicken is cooked through & Brussels sprouts are tender.
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Tips

Serve with a whole-wheat dinner roll and a strawberry nonfat Greek yogurt parfait to make this a complete MyPlate meal!

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