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. MORE+ LESS-

By Betty Crocker Kitchens

March 2, 2010

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)

1/3

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

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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).