Mediterranean Chicken & Vegetables

6 Skinless Boneless Chicken Breast Halves, about 1 1/2 lbs. / 681 g
2 teas. / 10 mL Watkins Mediterranean Herb Rub
1 teas. / 5 mL Freshly-Ground Watkins Sea Salt, divided
1 Tbsp. / 15 mL Watkins Garlic & Parsley Grapeseed Oil
1 1/2 teas. / 7.5 mL Watkins Onion Liquid Spice
1 1/2 lbs. / 681 g Small Red (New) Potatoes, scrubbed and halved
6 Medium Carrots, peeled and quartered
Watkins Parsley, for garnish

Arrange chicken pieces in large roasting pan. Sprinkle with a mixture of 1/2 teas. / 2.5 mL each of sea salt and herb rub. In large bowl, combine grapeseed oil. Liquid spice, remaining sea salt and herb rub; mix well. Add potatoes and carrots; toss to coat. Arrange around chicken pieces. Cover with aluminum foil and bake at 400°F / 205°C for 40 to 45 minutes or until vegetables are tender, basting occasionally with drippings. Remove foil and bake 5 to 10 minutes longer. Remove chicken and vegetables to warm platter. Skim and discard any fat from drippings. Spoon drippings over chicken and vegetables. Sprinkle with parsley. Makes 6 servings.

Nutritional Information Per Serving:
Calories 310, Protein 30g, Carbohydrates 36g, Sodium 460mg, Fat 5g, Saturated Fat 1g, Cholesterol 65mg, Dietary Fiber 5g

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