INGREDIENTS
4
Chicken breasts or 8 bone-in chicken thighs, boneless skinless
1
bunch Asparagus, fresh
1 1/2 cups
Baby carrots, petite
3 cups
Baby red potatoes
3 cups
Butternut squash
2 cups
Cauliflower florets
1/8 tsp
Dill weed, dried
2 cloves
Garlic
2 tbsp
Lemon, zest
1 tbsp
Marjoram, fresh
1
Red bell pepper
1/2
Red onion
1 tbsp
Thyme, fresh
1 tbsp
Lemon juice
1 tsp
Black pepper
1 1/2 tsp
Sea salt
1/3 cup
Olive oil
1 tbsp
Fresh rosemarhy (minced)