Broiled Rosemary Chicken with Roasted Vegetables

Serves 4

Ingredients:
3-4 lbs. chicken breasts (on bone)

Seasoning:
1 oz. fresh lemon juice
1 tbsp. olive oil
1 clove garlic, minced
1 tsp. fresh thyme, minced
1 tsp. fresh rosemary, hand-torn or crumbled
Sea salt and freshly ground pepper to taste

Roasted Vegetables:
½ cup baby carrots
4 young potatoes (these are small, early-picked potatoes)
½ cup small onions (such as cipolline), whole
4 stalks asparagus, whole
½ fennel bulb, chopped into large pieces
2 small sweet peppers, whole
2 small zucchini, halved lengthwise
4 cloves garlic, whole
1 tbsp. olive oil

Directions:
Rinse and dry chicken thoroughly. In a bowl, combine all of the seasoning ingredients. Add the chicken, covering evenly with seasoning. Broil the chicken under a preheated broiler about 6 to 10 inches from the heat, turning about 12 minutes into cooking or until golden brown. Continue cooking for another 12 minutes (for a total of 25 to 40 minutes), or until the juices run clear when a chicken is pricked with a skewer.

Toss the carrots, potatoes, onions, asparagus, fennel, peppers, zucchini and garlic in a bowl with olive oil. Place on a baking sheet and season with salt and pepper. Roast in the oven on an upper shelf at 475 degrees for 15 to 20 minutes, turning all vegetables occasionally. Garnish chicken with roasted vegetables and serve.

Serving size: ¼ recipe. Calories 595; Fiber 9g; Protein 31g