SHEET PAN CHICKEN AND VEGGIES
RECIPE TYPE
Chicken
SERVES
4
Prep Time: 10 min
Cook Time: 35 min
Ingredients
1 1/2lb Longo’s Mini Potatoes, halved
1 red onion, coarsely chopped
2 sprigs fresh Longo’s Rosemary
1 lemon, cut into 8 wedges
1 flattened chicken, marinated (about 1.2kg)
Directions
Toss together potatoes, onion, 2 tbsp Longo’s Extra Virgin Olive Oil, 1/2 tsp salt and 1/4 tsp pepper. Spread on baking sheet lined with Longo’s Essentials Parchment Paper. Pull rosemary leaves off sprigs and sprinkle over vegetables. Top with 4 lemon wedges. Place flattened chicken overtop.
Roast in preheated 425°F oven for 35 minutes or until chicken and vegetables are golden and thermometer reaches 170°F when tested in thigh and vegetables are tender.
Cut chicken into quarters and serve with vegetables and remaining lemon wedges. Squeeze lemon over chicken before enjoying.
NUTRITIONAL INFORMATION
Per serving: 560 calories
Protein 40g | Fibre 3g |
Fat 28g | Sugar 7g |
Carbs 38g | Sodium 600mg |
