~Sent in by Larry Holmes, Ontario, Canada
2 tablespoons olive or salad oil
½ small bunch broccoli (about 8 ounces)
4 small red potatoes (about 8 ounces)
1 small red pepper
1 small onion
2 large chicken-breast halves
salt
1 tablespoon lemon juice
½ teaspoon dried thyme leaves
¼ teaspoon pepper
hot water
ABOUT 1 HOUR BEFORE SERVING
Place olive or salad oil in 13x9-inch roasting pan. Place pan in oven and
preheat over to 425° F.
Cut broccoli into 2” by 1” pieces. Cut each potato into quarters. Cut red
pepper into ¼-inch-wide strips. Cut onion into 8 wedges.
Sprinkle chicken-breast halves with ¼ teaspoon salt. Place chicken, skin-side
down, in hot oil in roasting pan. Roast 5 minutes or until chicken skin is browned.
Remove roasting pan from oven; turn chicken breasts skin-side up. Add vegetables
to roasting pan. Sprinkle chicken and vegetables with lemon juice, thyme, pepper
and ¾ teaspoon salt. Roast 30 minutes or until juices from chicken run clear when
pierced with a knife and vegetables are tender, stirring one half way through cooking
time. When chicken is done, arrange chicken and vegetables on 2 dinner plates. Add
2 tablespoons hot water to drippings in roasting pan, stirring to loosen brown bits
from bottom of pan; pour over chicken.
Per serving:
Calories: 510
Fat: 27 g
Cholesterol: 90 mg
Sodium: 1195 mg
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