Herb-Roasted Chicken and Vegetables
User Reviews
5
Herb-Roasted Chicken and Vegetables
Description
Herb-Roasted Chicken and Vegetables features bone-in chicken thighs, breasts, and/or drumsticks cooked alongside red potatoes, carrots, and onions. The vegetables are cut into large chunks and tossed in olive oil with a mixture of dried herbs—onion, basil, parsley, and garlic—to enhance their natural flavors. The combined ingredients are baked in a covered dish at 375 degrees until the chicken is thoroughly cooked and the vegetables are tender.
The method involves tossing all the components together to coat them evenly before freezing, which can be a convenient way to prepare ahead. Before baking, the dish is thawed overnight and then roasted uncovered, allowing the chicken skin to crisp slightly and the vegetables to roast through, developing a satisfying texture and flavor.
This one-pan meal is practical for a comforting dinner, combining protein and vegetables in a straightforward preparation. The use of dried herbs simplifies seasoning without sacrificing herbal nuance, making it accessible for home cooks.
Ingredients
- 2 lbs. chicken thighs, breasts, and/or drumsticks (I used 8 drumsticks, bone-in pieces
- 1 pound red potatoes you can leave them whole if they’re small, or cut larger potatoes in half, baby
- ½ pound carrot peeled and sliced into large chunks (or whole baby carrots
- 1 onion chopped into large chunks
- 1 tablespoon olive oil
- ½ teaspoon onion minced dried
- ½ teaspoon basil dried, minced
- ½ teaspoon parsley dried, minced
- ½ teaspoon garlic minced, dried
- ½ teaspoon salt
Instructions
- Place chicken and vegetables in a 9 x 13-inch baking dish that has been sprayed with cooking spray. Drizzle with oil, sprinkle with herbs and salt, and toss to coat.
- Cover tightly with plastic wrap and foil; freeze until ready to bake.
- When ready to bake, thaw dish in refrigerator overnight.
- Remove the cover and bake in a 375-degree oven for 1 hour. Check to see if the chicken is cooked through. Return to the oven, if necessary, until chicken is done and vegetables are tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Serving | 1/4 of the meal | |
| Calories | 509kcal | 25% |
| Carbohydrates | 71.5g | 24% |
| Protein | 28.3g | 57% |
| Fat | 12g | 18% |
| Saturated Fat | 2.8g | 14% |
| Polyunsaturated Fat | 2.5g | 15% |
| Monounsaturated Fat | 5.7g | 29% |
| Cholesterol | 68mg | 23% |
| Sodium | 644.2mg | 27% |
| Potassium | 399.1mg | 8% |
| Fiber | 6.8g | 27% |
| Sugar | 9.7g | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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