Herb Roasted Chicken and Vegetables
main dishes

Herb Roasted Chicken and Vegetables

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

  • 1h

    Cook Time

  • 450

    Calories

  • 11

    Ingredients

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Ingredients

6

Servings

  • 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

Instructions

  • 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.

Nutrition information (per Serving)

Reviews

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