12 12
YIELD
5 servings
ACTIVE
15 minutes
TOTAL
45 minutes
1 CUT-UP WHOLE CHICKEN (ABOUT 4 LB), BREASTS CUT IN HALF IF LARGE
1 MEDIUM EGGPLANT (1 LB), CUT IN 1½-IN. CHUNKS
1 BELL PEPPER, CUT IN 1 ½-IN PIECES
12 UNPEELED WHOLE CLOVES GARLIC
2 TSP OIL
ZEST AND JUICE OF 1 LEMON
1 TSP EACH SALT, PEPPER AND DRIED OREGANO
Heat oven to 450°F. Line 2 rimmed baking sheets with nonstick foil.
Put chicken on 1 side of each pan; put vegetables and garlic on the other side. Drizzle vegetables with oil. Sprinkle chicken and vegetables with lemon zest and juice, and the salt, pepper and oregano; toss to coat.
Roast side by side on middle oven rack, turning chicken and vegetables once, 25 to 30 minutes until chicken is cooked through and vegetables are tender.
Orzo
CALORIES 428 TOTAL FAT 26G SATURATED FAT 7G CHOLESTEROL 111MG SODIUM 571MG
TOTAL CARBOHYDRATES 13G DIETARY FIBER 3G PROTEIN 35G
