Cozy Fall Recipe: Rosemary Chicken!

Fall is officially here, making it the perfect time to transition your cooking into cozy, warming recipes that are full of delicious, nutritious foods! One of my favorite fall recipes is from my Denise Austin Membership: Rosemary Chicken with Roasted Root Vegetables. Parsnips, potatoes and carrots are baked together with garlic, rosemary, thyme and chicken, layered on a bed of lemon slices. It is mouth-watering and one of my family's absolute favorites! And the best parts? It's versatile and takes advantage of in-season veggies! Plus it gives you a whopping 47 grams of protein, to help keep you energized and moving!

Root vegetables are great way to eat hearty while still giving back to your body. They:

• Are high in fiber, helping to keep your system running smoothly
• A good source of antioxidants, vitamins and minerals, helping to support your immune system in the cooler months
• Are low in calories, fat and cholesterol
• Tend to be low in price and store well, so you can stock up and use them for all sorts of meals!

Some of my favorite root veggies are parsnips, sweet potatoes, radish and carrots... and of course white potatoes, which are so versatile. In this recipe, I combine three root vegetables with herbs, spices and chicken for a comforting meal. Give it a try! And for more yummy recipes like these, that are healthy, nutritious and delicious, join my Denise Austin Premium Membership! Dozens of recipes for breakfast, lunch, dinner and snacks are available, and you can set up a variety of personalized meal plans to help you plan you eat healthy and commit to cooking at home - the best way to cook!  My annual plan is less than $8 per month, and also includes hundreds of workouts, motivations from me and so much more. 

Try this recipe - I think you will love it!

Let's live FIT, HAPPY and HEALTHY - together!!

Denise

(Also I want to give a quick shout out to keep an eye out for my all new Fit Over 50 Magazine hitting newsstands this weekend! More yummy fall recipes can be found there too!)

Rosemary Chicken with Roasted Root Vegetables 

(serves 2)

Ingredients

1 1/2 Tbsp. olive oil
1 1/2 Tbsp. balsamic vinegar
2 cloves garlic, minced
1 tsp. dried rosemary
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. black pepper
2 medium carrots, peeled and cut into 1-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces (or 2 additional carrots or 1 large red onion)
2 small red potatoes, scrubbed and cut into 1-inch chunks
2 small bone-in chicken breasts
1 large lemon, ends trimmed and cut into 4 circular slices
1/2 cup low-sodium chicken broth

Instructions

1. Preheat the oven to 400°F.
2. In a small bowl, whisk together the olive oil, vinegar, garlic, rosemary, thyme, salt and pepper.
3. In a large bowl, combine the carrots, parsnips, and potatoes. Drizzle about half the olive oil mixture over the vegetables and mix well to coat the vegetables evenly.
4. Place the chicken breasts skin side up at one end of a 9x13-inch baking dish. Lay 2 lemon slices under each chicken breast to form a bed for them to rest on. Rub the remaining olive oil-balsamic mixture under and over the chicken skin.
5. Spread the vegetables in a single layer next to the chicken breasts. Pour the broth into the bottom of the baking dish
6. Bake for 45 to 50 minutes, or until the chicken registers an internal temperature of 165°F, stirring the vegetables halfway through. Allow the chicken to rest for 5 minutes at room temperature; remove the skin before serving. Plate 1 chicken breast with half the roasted vegetables. Squeeze the lemon slices over the vegetables and chicken if desired.