While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
When you’re juggling afterschool activities and dinner, you’ll appreciate meals that require minimal prep and clean-up. This one-dish roasted chicken and vegetables fits the bill perfectly.
3 pounds bone-in chicken parts
1 cup Lawry's® Herb & Garlic Marinade With Lemon Juice , divided
1 small eggplant, cut into chunks
2 cups bell pepper strips
2 cups onion wedges
2 cups sliced zucchini
1 small onion, cut into thin wedges
1 cup sliced carrots
12 portobello mushrooms, cut into 1/2 inch slices
2 tablespoons olive oil
2 teaspoons Lawry's® Seasoned Salt
Preheat oven to 375F°. Place chicken, skin-side down, in large baking pan sprayed with no stick cooking spray. Pour 3/4 cup of the marinade over chicken.
Bake 30 minutes, turning once and brushing with remaining 1/4 cup marinade.
Meanwhile, toss vegetables, oil and seasoned salt in large bowl. Arrange vegetables around chicken. Bake 30 minutes longer or until chicken is cooked through.
(Amount per serving)