Roasted Chicken and Vegetables

Roasted Chicken and Vegetables

Perfect for a cozy night, this simple chicken dish has a blend of slow-cooked vegetables in an herb-scented sauce.

Prep Time

15

Minutes

Total Time

1:25

Hr:Mins

Makes

4

servings

1/4
cup chicken broth
2
tablespoons olive or vegetable oil
1
teaspoon salt
1
teaspoon dried thyme leaves
1
teaspoon dried tarragon leaves
1/2
teaspoon pepper
2
medium dark-orange sweet potatoes, peeled, cut into eighths
1 1/2
cups ready-to-eat baby-cut carrots, cut in half lengthwise
1
large onion, cut into 8 wedges
8
cloves garlic, finely chopped
1
cut-up whole chicken (3 to 3 1/2 lb)
  1. Heat oven to 425°F. In large bowl, mix broth, oil, salt, thyme, tarragon and pepper. Add vegetables and garlic; toss to coat. Remove vegetables with slotted spoon to ungreased 15x10x1-inch pan, spreading on half of the pan.
  2. Add chicken pieces to remaining broth mixture in bowl, turning chicken over to coat all sides. Place chicken pieces skin-side-down next to vegetables in pan, placing legs and thighs along edge of pan. Drizzle any remaining broth mixture over chicken.
  3. Bake 30 minutes. Stir vegetables, and turn chicken pieces. Bake 30 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
Tips
To make chicken broth, mix 1/4 cup water and 1/4 teaspoon chicken bouillon granules.
Instead of sweet potatoes, use russet potatoes. Cut each into 8 pieces.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 410
    • (Calories from Fat 150),
  • Total Fat 17g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 120mg;
  • Sodium 820mg;
  • Total Carbohydrate 22g
    • (Dietary Fiber 4g,
    • Sugars 9g),
  • Protein 41g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 5 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.