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Herb-Roasted Chicken with Vegetables

Herb-Roasted Chicken with Vegetables


  • 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 and carrots


  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.

Nutrition Information

Per serving: 294 kcal cal., 19 g fat (5 g sat. fat), 9 g carb., 2 g fiber, 2 g sugar, 20 g pro., 26 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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