One-Pan Oven Roasted Chicken Feast

Holy Moly!
those are really the only words i have after this meal.

Once again from Teresa Giudice's Skinny Italian book. If you don't have this thing, GET IT!
I don't even have a picture of this because we dug in and i totally forgot!! I will take one the next time i make it.

One-pan Oven Roasted Chicken Feast

For chicken
6 boneless and skinless chicken breast
1/2c dry white wine
1/4c extra virgin olive oil
2 teaspoons dried oregano
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon crushed hot red pepper

For vegetables
9 medium red potatoes, scrubbed and cut into quarters
3 large carrots, cut into 1/2 inch long rounds
1 tablespoon extra virgin olive oil
4 ripe plum tomatoes, cut into 1/2 inch thick rounds
2 medium onions, sliced into 1/4 inch thick half moons
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley

1. For the chicken, position a rack in the center of the oven, and preheat the oven to 375 degrees. lightly oil a roasting pan large enough to hold the chicken in one layer

2. lightly pound each chicken breast with the flat side of a meat pounder until it's 1/2 inch thick. whisk wine, oil, oregano, garlic, salt and hot pepper in a dish. add the chicken and cover. refridgerate and marinate for about 1 1/4hr, but not longer than 1 1/2 hrs. Turning occasionally, while roasting the potatoes and carrots

3. Toss the potatoes and carrots with the oil in a large bowl. Place them in the roasting pan. cover with aluminum foil and bake for 45 min. Uncover and bake for 15 minutes more.

4. Remove the roasting pan from the oven. scatter the tomatoes and onions over the vegetables in the pain. add salt and pepper, and toss together. remove the chicken from the marinate and arrange them in the pan. Pour the marinate over the chicken and the vegetables. Return to the oven, bake until the chicken is cooked. about 25 minutes. (chicken will be white-ish not a toasty brown, it's from all the liquid)

Nutrition Information-Servings 6
510 calories; 49g carbs; 16g fat; 7g fiber; 45g protein
Weight Watcher Points-11 (for chicken and vegetables!! how awesome is THAT!?)