We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Roasted Chicken and Vegetables Provençal

(0)
  0 reviews
  • 30 min prep time
  • 1 hr 35 min total time
  • 13 ingredients
  • 4 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Roasting the chicken together with vegetables and herbs lets the flavors mingle. Serve the casserole with a tossed salad and warmed French bread.

Ingredients

8
small new red potatoes, quartered
1
small yellow summer squash, cut into 1-inch pieces
1
small zucchini, cut into 1-inch pieces
1
red bell pepper, cut into 1-inch pieces
1
medium red onion, cut into eighths
1
(8-oz.) pkg. fresh mushrooms
1/4
cup olive oil
2
teaspoons dried basil leaves
2
teaspoons dried thyme leaves
1/2
teaspoon salt
1/2
teaspoon coarse ground black pepper
3
garlic cloves, minced
3
to 3 1/2 lb. cut-up frying chicken, skin removed

Steps

  • 1 Heat oven to 375°F. In ungreased 13x9-inch (3-quart) baking dish, combine potatoes, squash, zucchini, bell pepper, onion and mushrooms.
  • 2 In small bowl, combine oil, basil, thyme, salt, pepper and garlic; mix well. Brush half of oil mixture on vegetables. Place chicken pieces, meaty side up, over vegetables. Brush chicken with remaining oil mixture.
  • 3 Bake at 375°F. for 45 minutes. Baste with pan juices; bake an additional 15 to 20 minutes or until chicken is fork-tender and juices run clear, and vegetables are tender. Baste with pan juices before serving.
  • 1 Heat oven to 375°F. In ungreased 13x9-inch (3-quart) baking dish, combine potatoes, squash, zucchini, bell pepper, onion and mushrooms.
  • 2 In small bowl, combine oil, basil, thyme, salt, pepper and garlic; mix well. Brush half of oil mixture on vegetables. Place chicken pieces, meaty side up, over vegetables. Brush chicken with remaining oil mixture.
  • 3 Bake at 375°F. for 45 minutes. Baste with pan juices; bake an additional 15 to 20 minutes or until chicken is fork-tender and juices run clear, and vegetables are tender. Baste with pan juices before serving.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
550
Calories from Fat
220
% Daily Value
Total Fat
24g
37%
Saturated Fat
5g
25%
Cholesterol
115mg
38%
Sodium
390mg
16%
Total Carbohydrate
41g
14%
Dietary Fiber
7g
28%
Sugars
7g
7%
Protein
43g
43%
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
80%
80%
Calcium
10%
10%
Iron
30%
30%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 5 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved