Recipes

Roasted Chicken and Zucchini

Serves 4

Serving size: 1 piece of chicken and 1 ½ cups vegetables

 

Ingredients:

1 pound Creole tomatoes

1 ½ pounds zucchini

1 large onion

3 tablespoons olive oil

¾ teaspoon salt

4 bone-in chicken breast halves (about 2 ½ pounds), skin removed

4 cloves garlic, finely minced

1 teaspoon lemon zest

1 tablespoon lemon juice

Fresh ground black pepper

1 teaspoon dried rosemary

 

 

Directions:

  1. Preheat the oven to 375 degrees.
  2. Cut the tomatoes into four quarters and remove the seeds. Cut the zucchini in half crosswise. Then cut it in half lengthwise twice if the zucchini is small and three times if the zucchini is large.
  3. Cut the onion into 8 wedges.
  4. Place the vegetables in a large baking dish. Toss them with 2 tablespoons of oil and ¼ teaspoon of salt. Arrange the chicken pieces on top of the vegetables in the pan.
  5. In a small bowl, combine 1 tablespoon oil, ½ teaspoon salt, garlic, lemon zest, and juice. Rub the mixture onto the chicken. Season with pepper.
  6. Roast for 30 minutes, then stir the vegetables and add the rosemary. Return to the oven and roast for 20 to 30 minutes more, or until the chicken is fully cooked and the vegetables are tender.

 

Adapted from The Food You Crave by Ellie Krieger

 

Nutrition information for 1 serving:

kcals Pro (g) CHO (g) Sugar (g) Fiber (g) Fat (g) Ca (mg) Sodium (mg) Iron (mg) VitD (µg) Folate (µg)
410 56 15 1.1 5 13.5 64 637 3.2 0 41.2

Return Print

Market Umbrella

 

Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market

 

The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.

top