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
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
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
- 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.
NUTRITION INFORMATION
(per Serving)
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