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Roast Chicken with Zucchini, Carrots, and Onions

Martha Stewart
  • 40 minutes
  • Serves 4

INGREDIENTS

1

Reserved chicken breasts and pan sauce from tangy chicken with orzo pilaf

3/4 lb

Carrots

2

Red onions, medium

2

lbs Zucchini

1

Salt and ground pepper, Coarse

2 tbsp

Olive oil, extra-virgin