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Orange Thyme Roasted Chicken, Potatoes, and Vegetables
Source: dLife

A delightful medley -- roasted potatoes and vegetables lightly coated with orange, thyme, and garlic with citrus scented chicken.

Rating:
Prep Time: 15 minutes
Cook Time: 50 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 258.6
Total Carbs 25.1 g
Dietary Fiber 4.0 g
Sugars 7.2 g
Total Fat 4.2 g
Saturated Fat 0.7 g
Unsaturated Fat 0.6 g
Potassium 568.2 mg
Protein 29.4 g
Sodium 190.7 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables , 6 1/2 Meat , 1 Starch , 4 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Marinade
2 tbsp  Juice, orange, fresh
2 tsp  olive oil
2 each  medium garlic cloves
1 tbsp  fresh thyme
0 1/4 tsp  black pepper
0.125 tsp  salt

Vegetables
1 each  fresh leeks
1 each  sweet potatoes
1 each  potatoes, fresh, medium
1 each  red onion
1 cup  baby carrots
6 each  Asparagus, spears, fresh, medium, 5 1/4" to 7" long

Chicken
1 tbsp  Juice, orange, fresh
1 each  medium garlic cloves
0 1/2 tbsp  fresh thyme
0 1/4 tsp  black pepper
0.125 oz  salt
4 each  boneless skinless chicken breasts
Directions
  1. Preheat oven to 400 degrees F. Lightly spray 1 of the roasting pans with nonstick cooking spray and set aside.
  2. Lightly spray roasting rack with nonstick cooking spray and place inside the other roasting pan and set aside.
  3. Mix together all of the ingredients for the marinade in a large plastic bag with a zip top. Remove 2 teaspoons of marinade for later use.
  4. Cut the leek, first in half lengthwise, then crosswise into 1/2 inch slices. Cut both potatoes the same way.
  5. Place the leek, potatoes, onions, and carrots into the marinade. Seal bag and toss to coat evenly. Arrange mixture into the roasting pan without the rack and place in the oven for 15 minutes.
  6. In the meantime, trim the asparagus and cut in half crosswise. Brush the 2 teaspoons of reserved marinade onto the asparagus and set aside.
  7. In a small bowl, mix together all of the ingredients for the chicken except for the chicken. Gently loosen, but do not remove, the skin of the chicken. Spread 1/4 of juice mixture under the skin of the chicken with a pastry brush or spoon. Arrange chicken onto rack of the other roasting pan.
  8. After vegetables have been in the oven for 15 minutes, place the chicken in the oven next to the vegetables. (If they don't fit on the same rack, use two racks, placing chicken on the top rack.) Bake for 25 minutes.
  9. Add the asparagus, single layer, into the vegetable pan (move other vegetable to the side so they fit single layer). Continue to roast until chicken is thoroughly cooked and the vegetables are tender, about 10-12 minutes.
  10. Discard skin from chicken before serving.

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