Mediterranean Chicken and Vegetables

Exotic but irresistible, this chicken dish is scented with rosemary and garlic, with meat roasting alongside zucchini, potatoes, and other veggies.

  • prep time 50 min
  • total time 1 hr 35 min
  • ingredients 11
  • servings 6

Ingredients

Marinade

1/2
cup lemon juice
3
tablespoons olive oil
2
teaspoons dried rosemary leaves
1/2
teaspoon salt
1/4
teaspoon pepper
8
cloves garlic, chopped

Chicken and Vegetables

6
chicken thighs (about 2.25 lb)
2
large red potatoes, cut into 1/2-inch pieces
2
small zucchini, cut into 1-inch pieces
1
medium red bell pepper, cut into 1-inch pieces
1
red onion, cut into 1-inch pieces, pieces separated
  • 1 In small bowl or measuring cup, mix marinade ingredients.
  • 2 In large resealable food-storage plastic bag, place chicken thighs. In another large resealable food-storage plastic bag, place potatoes, zucchini, bell pepper and onion. Pour half of the marinade over contents in each bag. Seal bags; turn to coat contents with marinade. Refrigerate at least 30 minutes but no longer than 6 hours, turning bags occasionally.
  • 3 Heat oven to 400°F. Line 15x10x1-inch pan with foil. Place chicken thighs, skin side up, on one side of pan and vegetables on other side of pan. Pour any remaining marinade over chicken and vegetables.
  • 4 Bake 35 to 45 minutes or until vegetables are tender and juice of chicken is clear when thickest part is cut to bone (180°F), spooning juice in pan over chicken and vegetables halfway through bake time. Sprinkle with shredded Parmesan cheese if desired.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    430
    (
    Calories from Fat
    200),
    % Daily Value
    Total Fat
    22g
    22%
    (Saturated Fat
    6g,
    6%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    85mg
    85%;
    Sodium
    380mg
    380%;
    Total Carbohydrate
    28g
    28%
    (Dietary Fiber
    4g
    4%
      Sugars
    4g
    4%
    ),
    Protein
    28g
    28%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    40%;
    Calcium
    10%;
    Iron
    15%;
    Exchanges:
    1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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