Name: Roasted Chicken And Vegetables Recipe
Total time: 85 min
Yield: 4
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Perfect for a cozy night, this simple chicken dish has a blend of slow-cooked vegetables in an herb-scented sauce.

How to make Roasted Chicken And Vegetables Recipe

Betty Crocker

Crawler

American

<p>Perfect for a cozy night, this simple chicken dish has a blend of slow-cooked vegetables in an herb-scented sauce.</p>

Non Vegetarian

Chicken

Olive or vegetable oil

Salt

Dried thyme leaves

Dried tarragon leaves

Pepper

Medium dark orange sweet potatoes,  peeled,  cut into eighths

Ready to eat baby cut carrots,  cut in 1/2 lengthwise

Large onion,  cut into 8 wedges

Cloves garlic,  finely chopped

Cut up whole chicken

1 heat oven to 425f. In large bowl, mix broth, oil, salt, thyme, tarragon and pepper. Add vegetables and garlic; toss to coat. Remove vegetables with slotted spoon to ungreased 15x10x1-inch pan, spreading on half of the pan.

step 1

2 add chicken pieces to remaining broth mixture in bowl, turning chicken over to coat all sides. Place chicken pieces skin-side-down next to vegetables in pan, placing legs and thighs along edge of pan. Drizzle any remaining broth mixture over chicken.

step 2

3 bake 30 minutes. Stir vegetables, and turn chicken pieces. Bake 30 to 40 minutes longer or until vegetables are tender and juice of chicken is clear when thickest piece is cut to bone (170f for breasts; 180f for thighs and legs).

step 3