Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350°f. rub chicken all over with 1/4 cup of the butter and salt and pepper generously. combine vegetables and spread into one layer in the bottom of a roasting pan. distribute remaining pieces of butter over vegetables and season with salt. top with chicken and fresh herb sprigs. roast 15-20 minutes per pound. allow to sit a few minutes before carving.

Target recipe: cook beans and carrots together in small amount of boiling water until almost tender, about 10-15 minutes. add zucchini; cook an additional 5 minutes. drain; set aside. meanwhile, combine flour, sesame seed, salt and pepper in paper or plastic bag. add chicken, 1/4 at a time; shake gently to coat. melt margarine in large skillet. sauté chicken over medium heat until completely cooked and golden brown, about 4 to 5 minutes. remove from pan; set aside. remove drippings and excess crumbs from pan. stir in orange juice, lemon juice and rosemary; bring to a boil. add cooked vegetables, stirring until thoroughly heated. add cooked chicken; toss gently. serve immediately. sprinkle each serving with parsley.