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HERB ROASTED CHICKEN, MUSHROOM & VEGETAB




Source of Recipe


LowCarbRecipeBox
1/3 cup olive oil
3 tsp. dried crushed rosemary
2 tsp. salt
1/2 tsp. ground black pepper
1 1/2 pounds boneless, skinless chicken breasts, cut into 2 1/2 inch pieces
1 pound fresh white mushrooms
1 pound radishes, halved
3 med. onions (about 3 cups), cut into wedges
1 large red bell pepper (about 2 cups) cut into 2 inch pieces
6 large garlic cloves, peeled

Preheat oven to 425F.
Combine olive oil, rosemary, salt and pepper in a large bowl and blend until well mixed. Add chicken, mushrooms, radishes, onions, pepper and garlic cloves. Toss until well coated. Divide mixture into 2 baking or roasting pans. Roast until chicken and vegetables are tender, about 30 minutes, stirring occasionally and rotating pans on oven shelves once during roasting.

Radishes provide a potato-like substitute in this recipe. Another alternative would be to try turnips, cut into bite sized cubes.