Cut down on kitchen time with this recipe for chicken and vegetables baked together and seasoned with ready-made soup mix.
cut-up whole chicken (3 to 3 1/2 lb)
tablespoons olive or vegetable oil
envelope savory herb with garlic soup mix (from 2.4-oz box)
cup chicken broth
medium stalks celery, cut in half lengthwise, then cut into 4-inch pieces
large onion, cut into 6 wedges
large carrots, cut in half lengthwise, then cut into 4-inch pieces
medium unpeeled russet potatoes, each cut into 8 pieces
Heat oven to 425°F. Remove skin from chicken if desired. In small bowl, mix oil, soup mix and broth. Brush both sides of chicken pieces with about half of the oil mixture.
In large bowl, mix celery, onion, carrots, potatoes and remaining oil mixture. Arrange vegetables in ungreased 15x10x1-inch pan. Bake 15 minutes.
Place chicken pieces in pan, overlapping vegetables if necessary. Bake 35 to 40 minutes longer or until vegetables are tender and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).
You can use 4 large red potatoes instead of the russet potatoes. Cut each one into 4 pieces.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 3 1/2g,
- 3 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.