Name: Roasted chicken and root vegetables
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 1 1/2 medium carrots, peeled and sliced into half-moons; 1/2 medium yellow onion, cut into thick wedges; 1 3/4 tsp extra virgin olive oil; 1 tsp dried thyme; 1/4 tsp salt; 1/2 tsp black pepper; 3 oz rotisserie chicken meat, shredded

Nutrition

Per serving

415 calories

Protein: 29g; 28% of calories
Carbs: 41g; 40% of calories
Fat: 15g; 33% of calories

Ingredients

8 items

6 oz Yukon Gold potatoes, cut into 1-inch pieces
1½ medium carrots, peeled and sliced into half-moons
½ medium yellow onion, cut into thick wedges
1¾ tsp extra virgin olive oil
1 tsp dried thyme
¼ tsp salt
½ tsp black pepper
3 oz rotisserie chicken meat, shredded

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes, carrots, and onions with the olive oil, dried thyme, salt, and black pepper until well coated. Spread them out in a single layer.
Roast the vegetables for 30 to 35 minutes, flipping once halfway through, until the potatoes are golden and tender when pierced with a fork. Done when tender and golden.
Just before the pan comes out of the oven, clear a small space on the sheet pan. Place the shredded rotisserie chicken on the pan and return it to the oven to heat through for 5 minutes. Done when steaming and hot.

Nutrition

Ingredients

Instructions

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