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Prep 20min
Total1hr15min
Servings4
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Ingredients
1
cut-up whole chicken (3 to 3 1/2 lb)
2
tablespoons olive or vegetable oil
1
envelope savory herb with garlic soup mix (from 2.4-oz box)
1/3
cup chicken broth
4
medium stalks celery, cut in half lengthwise, then cut into 4-inch pieces
1
large onion, cut into 6 wedges
2
large carrots, cut in half lengthwise, then cut into 4-inch pieces
2
medium unpeeled russet potatoes, each cut into 8 pieces
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Steps
1
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.
2
In large bowl, mix celery, onion, carrots, potatoes and remaining oil mixture. Arrange vegetables in ungreased 15x10x1-inch pan. Bake 15 minutes.
3
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).
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You can use 4 large red potatoes instead of the russet potatoes. Cut each one into 4 pieces.
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