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Oven-Roasted Italian Chicken and Veggies

Balsamic vinaigrette brings a touch of the Mediterranean to your dinner table in roasted chicken.

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  • prep time 10 min
  • total time 9 hr 10 min
  • ingredients 10
  • servings 4
 

Ingredients

1
(3 to 3 1/2-lb.) frying chicken, quartered
1/2
cup purchased balsamic vinaigrette salad dressing
4
small red potatoes, quartered
1
small onion, cut into 1/2-inch wedges
4
Green Giant® Nibblers® Frozen Corn-on-the-Cob (from 6 half-ear pkg.)
2
small zucchini, cut into 1-inch pieces
1
red bell pepper, cut into 1-inch pieces
1/2
teaspoon salt
1/4
teaspoon pepper
3
tablespoons purchased balsamic vinaigrette salad dressing

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Place chicken in large resealable food storage plastic bag or glass baking dish. Pour 1/2 cup salad dressing over chicken; seal bag or cover dish. Refrigerate 8 hours or overnight to marinate, turning once or twice.
  • 2 Heat oven to 400°F. Remove chicken from marinade; discard marinade. Arrange chicken at one end in ungreased 15x10x1-inch baking pan. Place potatoes, onion and corn at other end in pan.
  • 3 Bake at 400°F. for 20 minutes. Add zucchini and bell pepper. Sprinkle vegetables with salt and pepper. Bake an additional 30 to 40 minutes or until chicken is fork-tender and juices run clear, stirring vegetables once during baking time. Before serving, drizzle chicken and vegetables with 3 tablespoons dressing.
  • 1 Place chicken in large resealable food storage plastic bag or glass baking dish. Pour 1/2 cup salad dressing over chicken; seal bag or cover dish. Refrigerate 8 hours or overnight to marinate, turning once or twice.
  • 2 Heat oven to 400°F. Remove chicken from marinade; discard marinade. Arrange chicken at one end in ungreased 15x10x1-inch baking pan. Place potatoes, onion and corn at other end in pan.
  • 3 Bake at 400°F. for 20 minutes. Add zucchini and bell pepper. Sprinkle vegetables with salt and pepper. Bake an additional 30 to 40 minutes or until chicken is fork-tender and juices run clear, stirring vegetables once during baking time. Before serving, drizzle chicken and vegetables with 3 tablespoons dressing.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
570
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
6g,
6%
),
Cholesterol
135mg
135%;
Sodium
660mg
660%;
Total Carbohydrate
45g
45%
(Dietary Fiber
5g
5%
  Sugars
9g
9%
),
Protein
47g
47%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
70%;
Calcium
4%;
Iron
20%;
Exchanges:
3 Starch; 5 1/2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.