Herb-Roasted Chicken with Vegetables
Herb-Roasted Chicken with Vegetables
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This Recipe

  • Skill Level: Beginner
  • Serves: 8
  • Start to Finish: less than 2 hours
  • Prep: 15 minutes
  • Cook: 1 hour, 15 minutes

Nutrition Facts

Amount per serving:
Total Calories: 294
  • 96mg Sodium
  • 9g Carbs
  • 2g Fiber
  • 19g Fat
  • 5g Saturated Fat
  • 2g Sugars
  • 20g Protein
  • 26mg Calcium
  • 1mg Iron
29496mg9g2g19g2g20g5g

With minimal preparation, you can have a savory dinner of oven-roasted chicken and vegetables.

Ingredients:

  • 3 pounds bone-in chicken parts
  • 2 tablespoons olive oil, divided
  • 2 tablespoons McCormick® Perfect Pinch® Salt Free Savory All Purpose Seasoning, divided
  • 4 cups assorted cut-up vegetables, such as potatoes,
  • 2 cups chunked potatoes
  • 2 cups chunked carrots
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Directions:

Directions

1. Preheat oven to 350 degrees. Place chicken in shallow roasting pan. Brush with 1 tablespoon olive oil and sprinkle with 1 tablespoon seasoning.
2. Toss vegetables in large bowl with remaining 1 tablespoon each oil and seasoning. Arrange vegetables around chicken. Bake 1 1/4 hours or until chicken is cooked through and vegetables are tender.

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