Chicken with Provencal Vegetables

I was leery about using chicken with the skin on. I usually stick with boneless skinless chicken breasts for healthy options. This time, I used the skin-on. I had spoken with a nutritionist and she informed me that cooking with the skin on eliminates the need for adding artificial fats to cook with. The fats in the chicken cook out through roasting and it remains a healthy meal.  


You'll Need:
1 lg zucchini
2 small tomatoes
1 lg onion
1/4 cup olive oil, divided
coarse salt
1 lb small red potatoes
3 bone-in, skin-on chicken breast halves 
(ribs removed)

Preheat oven to 425. 
Slice all vegetables about 1/4 to 1/2 inch thick. Toss zucchini, tomatoes, and onion with 2 tbspns olive oil. Season with salt and spread over one half of a rimmed baking sheet. Toss potatoes with remaining olive oil and season with salt, spread over second half of pan. Roast until potatoes begin to brown, about 20 minutes. 

Remove from oven and flip vegetables. Add chicken to the center of the pan, brush skin with pan juices, and season. Roast until chicken is cooked through and skin in golden brown. About 20 minutes more. Let chicken set for 10 minutes. Slice and serve!


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