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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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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 4.2 Fat, 1.9 Vegetables, 0.1 Fruits, 6.1 Meat, 0.7 Starch, 3.6 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 2.0
2 tbsp Juice, orange, fresh 2.0
2 tsp olive oil 2.0
2 each medium garlic cloves 1.0
1 tbsp fresh thyme 0.25
0 1/4 tsp black pepper 0.125
0.125 tsp salt

Vegetables 1.0
1 each fresh leeks 1.0
1 each sweet potatoes 1.0
1 each potatoes, fresh, medium 1.0
1 each red onion 1.0
1 cup baby carrots 6.0
6 each Asparagus, spears, fresh, medium, 5 1/4" to 7" long

Chicken 1.0
1 tbsp Juice, orange, fresh 1.0
1 each medium garlic cloves 0.5
0 1/2 tbsp fresh thyme 0.25
0 1/4 tsp black pepper 0.125
0.125 oz salt 4.0
4 each boneless skinless chicken breasts

Directions

Preheat oven to 400 degrees F. Lightly spray 1 of the roasting pans with nonstick cooking spray and set aside.
Lightly spray roasting rack with nonstick cooking spray and place inside the other roasting pan and set aside.
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.
Cut the leek, first in half lengthwise, then crosswise into 1/2 inch slices. Cut both potatoes the same way.
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.
In the meantime, trim the asparagus and cut in half crosswise. Brush the 2 teaspoons of reserved marinade onto the asparagus and set aside.
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.
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.
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.
Discard skin from chicken before serving.