Herb and Garlic Chicken and Vegetables

Cut down on kitchen time with this recipe for chicken and vegetables baked together and seasoned with ready-made soup mix.

  • Prep Time 20 min
  • Total Time 1 hr 15 min
  • Servings 4

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

  • 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).

Expert Tips

You can use 4 large red potatoes instead of the russet potatoes. Cut each one into 4 pieces.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
120mg
120%;
Sodium
990mg
990%;
Total Carbohydrate
32g
32%
(Dietary Fiber
5g
5%
  Sugars
6g
6%
),
Protein
42g
42%
;
% Daily Value*:
Vitamin A
110%;
Vitamin C
20%;
Calcium
8%;
Iron
20%;
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;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.