Roasted Chicken & Vegetables Recipe
by: Shakedown HQ

Roasted Chicken & Vegetables- Official Fat Flush Smoothie Shakedown Recipe 

Roasted Chicken & Vegetables
Recipe type: Entree
Serves: 4
  • 4-6 chicken pieces (breasts, legs, thighs, etc)
  • 6 Roma tomatoes, cut into quarters and seeded
  • 3 medium zucchini or squash, cut into chunks
  • 1 medium onion, cut into chunks
  • 1 cup no-salt-added chicken broth
  • 4 garlic cloves, minced
  • 2 lemons (zest and juice 1 lemon, slice the other)
  • 1 tablespoon fresh rosemary, chopped
  1. Preheat the oven to 375°F.
  2. Put the vegetables in a large baking pan with ½ cup of chicken broth, and toss to coat.
  3. Arrange the chicken in the pan with the vegetables.
  4. In a small bowl, combine the remaining ½ cup of chicken broth, garlic, lemon juice and lemon zest.
  5. Pour the broth mixture over the chicken and rub into the meat.
  6. Put the chicken and vegetables in the oven and cook for 30 minutes.
  7. Stir the vegetables and add the rosemary and lemon slices.
  8. Return to the oven and cook until the chicken is done and the vegetables are tender and beginning to brown, about 20 to 30 minutes.

Make your own no-salt-added Chicken Broth with our recipe!

*Note: Remember to include ingredients when calculating daily intake allowances.

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