NY2ATL's LOW CARB RECIPES
Rosemary Chicken and Vegetables
Roasted Rosemary Chicken and Vegetables
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 pkg. Splenda or other sugar substitute
1/2 teaspoon dried crumbled rosemary
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
1 cup small cauliflower florets
1 cup small broccoli florets
1 small red bell pepper, cut in 2 pieces)
Ingredients:
2 tablespoons olive oil2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 pkg. Splenda or other sugar substitute
1/2 teaspoon dried crumbled rosemary
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
1 cup small cauliflower florets
1 cup small broccoli florets
1 small red bell pepper, cut in 2 pieces)
Directions:
Heat oven to 400 F. In a large bowl, combine olive oil, vinegar, salt, pepper, rosemary, and sugar substitute. Add chicken and vegetables. Toss until well coated.Arrange chicken, skin side up in a jelly roll pan. Place vegetables, in a single layer, around chicken. Roast 40 minutes, until chicken is cooked through and browned. Halfway through cooking time, flip vegetables over with a spatula.
