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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.
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.