Roasted Italian Chicken and Vegetables
main dishes

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.
  • 10m

    prep time

  • 45m

    Cook Time

  • 270

    Calories

  • 5

    Ingredients

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Ingredients

8

Servings

Instructions

  • 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 (per Serving)

Reviews

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