Italian roasted chicken with vegetables is a dish that stands out for its flavor and simplicity, with roots in traditional Italian cuisine. In Italy, this type of oven-baked stew with Mediterranean herbs is very common, and the recipe has been adapted in different Latin American countries to suit local products and culinary preferences. In countries like Mexico and Argentina, it is usually prepared with fresh ingredients and Italian seasonings, although in some places it may be called "Oven-baked chicken with vegetables" or simply "Italian-style chicken." The combination of herbs and fresh vegetables yields a balanced and colorful dish, ideal for sharing with family or friends.
Italian roasted chicken with vegetables
How to prepare Italian roasted chicken with vegetables
Preheat the oven to 375°F.
Add a small amount of water to a 2-quart saucepan and bring it to a boil.
Add baby carrots and small new potatoes.
Bring the water back to a boil and cook, covered, for 8 minutes.
In a bowl, mix the fat-free Italian dressing, dry Italian seasoning, and 1/8 teaspoon of pepper.
Rinse the boneless, skinless chicken breasts and pat them dry carefully.
Spray a 9 x 9 x 2-inch baking dish with nonstick cooking spray.
Brush the chicken with half of the Italian dressing mixture.
Place the chicken in the baking dish and bake uncovered for 10 minutes.
Drain the vegetables and mix them with the remaining salad dressing mixture.
Pour the mixture over the chicken and return to the oven to bake for approximately 5 more minutes or until the chicken is tender and shows no traces of pink.
Place the chicken on a serving platter.
Mix the cherry tomatoes with the cooked vegetables and distribute them around the chicken.
Brush both the chicken and the vegetables with the juices left in the pan to intensify the flavor.
Ingredients (8)
- Baby Carrots
- New Small Potatoes
- Fat-Free Italian Dressing
- Dried Italian Seasoning
- Boneless
- Skinless Chicken Breasts
- Nonstick Cooking Spray
- Cherry Tomatoes
Instructions (25 steps)
- 1 Preheat the oven to 375 degrees
- 2 Add a small amount of water to a 2-quart saucepan
- 3 Bring to a boil
- 4 Add carrots and potatoes
- 5 Return to a boil
- 6 Cook
- 7 covered
- 8 for 8 minutes
- 9 Mix the salad dressing
- 10 Italian seasoning
- 11 and 1/8 teaspoon of pepper in a bowl
- 12 Rinse the chicken and pat it dry
- 13 Spray a 9 x 9 x 2" baking dish with nonstick spray
- 14 Brush the chicken with half of the dressing mixture
- 15 Place the chicken in the baking dish
- 16 Bake
- 17 uncovered
- 18 for 10 minutes
- 19 Drain the vegetables and mix with the remaining salad dressing mixture
- 20 Pour over the chicken
- 21 Return to the oven and bake for approximately 5 more minutes or until the chicken is tender and no longer pink
- 22 Place the chicken on a serving platter
- 23 Mix the tomatoes with the vegetables
- 24 Arrange the vegetables around the chicken
- 25 Brush the chicken and vegetables with the juices from the pan
Nutritional Information
Calories:
529 kcal
Protein:
0g
Carbohydrates:
3g
Fat:
3g
Azúcar:
0g
Sodio:
75mg