Mediterranean Roasted Chicken with Broccoli and Peppers
What’s better than a dinner that only needs 7 ingredients and is all done in a single pan?
Sometimes the simplest recipes are the most delicious. In the case of this Mediterranean Roasted Whole Chicken with Broccoli, Peppers and Olives, the taste is out of this world. It’s a great meal to make during the week or on a Sunday to provide leftovers for sandwiches and salads during the week.
This recipe is gluten-free, paleo/primal and low carb. If you like, you can serve with a wholegrain such as brown rice. When I’m rushed during the week, I’ll pick up a wholegrain crusty bread to serve on the side. It’s a tasty way to sop up the juices from the chicken and it takes zero time to get ready. Gotta love that!
Hoping this recipe becomes a mainstay in your meal plan like it has in mine.
XO Christy
Mediterranean Roasted Chicken with Broccoli and Peppers
Ingredients
- 1 chicken preferably organic
- 2 tbsp rosemary dried
- 4 Bell peppers various colors
- 1 crown broccoli chopped into florets (about 3 cups)
- 1/4 cup olives black, pitted and sliced (from a jar, drained)
- 1 lemon zest and juice
- 2 tbsp paprika
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a roasting pan with aluminum foil and add the chicken and surround it with the vegetables.
- Sprinkle the remaining ingredients over the chicken and veggies. Place the zested and squeezed lemon halves in the chicken cavity.
- Roast the chicken and veggies for about 1 hour or until your meat thermometer reads 165 degrees F (74 degrees C).
- Let the chicken rest for about 10 minutes. Add sliced chicken and veggies to a plate, pour over juices from the roasting pan and serve with crusty wholegrain bread if desired. Enjoy!
Notes
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