Roasted Italian Chicken and Vegetables

How do we do chicken? Coated in zesty, garlic-herb Italian Marinade, roasted and served with a heaping pile of veggies. That’s dinner done right - and ready in under an hour. To cut down on clean up, coat chicken and vegetables with marinade directly in the baking pan.

Serves: 8
10 mins Prep time 45 mins Cook time
10 mins Prep time
45 mins Cook time
  • Preheat oven to 425°F. Place chicken and vegetables in large bowl. Add marinade; toss to coat well.

  • Arrange chicken and vegetables in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray.

  • Roast 30 minutes. Turn chicken and stir vegetables. Roast 15 minutes longer or until chicken is cooked through and vegetables are tender.

Nutrition information

(Amount per serving)

  • 270Calories: 270Cholesterol: 105mg
  • Sodium: 620mgProtein: 27g
  • Total Fat: 10gSaturated Fat: 3g
  • Fiber: 3gCarbohydrate: 18g