Easy Roasted Chicken and Veggies – IC Friendly Dinner

February 13, 2013


Is it just me or is does life get busier again in February?? Seems like January is a little slower after the hustle and bustle of the holidays. Now we’re getting back into the swing of things — and need some dinner options that are not only IC friendly but have great flavor and are easy to whip together! Try this on for size.

Prep time: 15 minutes
Cook time: 50 minutes
Makes: 4 servings





4 to 6 bone-in chicken pieces

2 tbsp olive oil, divided

1 1/2 tsp dried basil

1 tsp dried rosemary


1 tsp garlic salt

4 medium red skin potatoes, quartered

1 packages (8 oz) baby carrots

1 medium onion, cut in eighths

heavy duty aluminum foil


  1. Preheat oven to 425 degrees. Line a 13×9 baking dish with heavy duty aluminum foil.
  2. Place chicken pieces in pan. Brush with 1 tbsp olive oil.
  3. Combine basil, rosemary and garlic salt in medium bowl; sprinkle  half the herb mixture on the chicken.
  4. Add remaining olive oil, potatoes, carrots and onion to bowl with herb mixture, stir to coat. Arrange vegetables in an even layer around chicken.
  5. Cover dish with sheet of foil; fold back one corner of cover for heat circulation.
  6. Bake 45 to 50 minutes or until vegetables are done and meat thermometer reads 170 degrees F for white meat and 180 degrees F for dark meat. Carefully remove cover.

As always, you can add or exchange carrots and potatoes for other IC friendly vegetables of your choice.

Also, If you try this recipe and make any changes, let us know how it turns out.



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