Herb and Garlic Chicken and Vegetables

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



Total Time






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
  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).
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
You can use 4 large red potatoes instead of the russet potatoes. Cut each one into 4 pieces.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 450
    • (Calories from Fat 150),
  • Total Fat 17g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 120mg;
  • Sodium 990mg;
  • Total Carbohydrate 32g
    • (Dietary Fiber 5g,
    • Sugars 6g),
  • Protein 42g;
Percent Daily Value*:
    • 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.