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Herb and Garlic Chicken and Vegetables

herb and garlic chicken and vegetables Entree
Herb and Garlic Chicken and Vegetables
  • Prep 20 min
  • Total 1 hr 15 min
  • Servings 4

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

Updated March 2, 2010

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

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).

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

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
150
% Daily Value
Total Fat
17g
26%
Saturated Fat
3 1/2g
19%
Trans Fat
0g
Cholesterol
120mg
39%
Sodium
990mg
41%
Potassium
1230mg
35%
Total Carbohydrate
32g
11%
Dietary Fiber
5g
21%
Sugars
6g
Protein
42g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
20%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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