Fructose Free Herb Roasted Chicken and Vegetables
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Learn more →Ingredients
4 servings
- 3 lbs bone-in, skin-on chicken pieces (thighs and/or drumsticks)
- 3 tbsp olive oil, divided
- 1 tsp sea salt
- ½ tsp black pepper
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme leaves
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 4 garlic cloves, minced
- 1 lemon, zested and cut into wedges
- 2 medium zucchini, cut into 1-inch half-moons
- 2 medium carrots, peeled and cut into 1-inch pieces
- 1 medium red bell pepper, seeded and cut into 1-inch pieces
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 medium yellow squash, cut into 1-inch half-moons
- 1 cup broccoli florets
Ingredient noteA serving of up to about three-quarters of a cup of broccoli is low in fructose. This recipe contains only about 1/4 cup per serving, making it likely Low Fructose. If you prefer to always avoid broccoli, please tap it and change its rating to Red.
For serving
- fresh parsley, roughly chopped, for serving (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the chicken pieces completely dry with paper towels — dry skin is essential for browning.
- 2
In a small bowl, combine 2 tbsp of the olive oil, the rosemary, thyme, parsley, garlic, lemon zest, salt, and pepper. Stir until a rough paste forms.
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