Roasted Chicken and Vegetables Provençal

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

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Servings 4

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ingredients 13
Prep Time 30 min
Total Time 1 hr 35 min

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

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Directions

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.