Herb Roasted Chicken and Vegetables

Name: Herb Roasted Chicken and Vegetables
Prep time: 15 min
Cook time: 1 h
Yield: 6
Cuisine: American,
Ingredients: 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 tbsps olive oil; 2 tsps Lawry's® Seasoned Salt

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.

15m

PREP TIME

1hr

COOK TIME

450

CALORIES

11

INGREDIENTS

Servings: 6

Ingredients

3 pounds bone-in chicken parts
1 cup Lawry's® Herb & Garlic With Lemon Marinade, 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

KEY PRODUCTS

INSTRUCTIONS

1 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.
2 Bake 30 minutes, turning once and brushing with remaining 1/4 cup marinade.
3 Meanwhile, toss vegetables, oil and seasoned salt in large bowl. Arrange vegetables around chicken. Bake 30 minutes longer or until chicken is cooked through.