Ingredients
Prep
- 1 1/2 lb boneless skinless chicken thighs
- 8 oz baby carrots
- 1 lb baby gold potatoes
- 1/4 C olive oil
- 1 T minced garlic
- 2 T lemon juice
- 1 1/2 t dried rosemary
- 1 T coarse ground mustard
- salt and pepper to taste
On Cooking Day
- 6 C salad greens
- 1/3 C shredded Parmesan
Instructions
To Assemble
- Cut potatoes into small pieces and place in a large zipper bag with carrots. Add chicken to another large zipper bag.
- Mix next 6 ingredients in a small bowl. Pour half over chicken and half over veggies.
To Cook
- Place veggies on foil wrapped baking sheet and roast in 425 degree oven for 15 minutes.
- Add chicken to pan and return to oven for 25 minutes or until chicken in cooked through.
- Add parmesan cheese on top and broil everything for 2 minutes until browned on top.
- Serve with green salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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