Rotisserie Chicken And Roasted Vegetables

Name: Rotisserie Chicken And Roasted Vegetables
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 227 grams Brussels sprouts (washed, root end trimmed, quartered); 2 carrots (washed, ends trimmed, peeled, cut into 1/4 thick rounds); 1 farm fresh 3 1/2 – 4 lb chicken ( washed, pat dried, legs and wings trussed); 3 Tbsps fresh rosemary leaves; 227 grams mushrooms (washed, dried, quartered); 4 servings Olive oil; 4 servings Sea salt and pepper; 1 yellow onion (washed, ends trimmed, peeled, roughly chopped); 227 grams Yukon (washed, cut into pieces 1/2 square) or fingerling potatoes (washed, cut in half, lengthwise)

Need a gluten free, dairy free, whole 30, and pescatarian side dish? Rotisserie Chicken And Roasted Vegetables could be a spectacular recipe to try. One serving contains 487 calories, 40g of protein, and 28g of fat. This recipe serves 4. This recipe covers 38% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, carrots, mushrooms, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours.