Roasted Chicken and Vegetables Provençal

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  • 30 min prep time
  • 1 hr 35 min total time
  • 13 ingredients
  • 4 servings

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

Directions

  1. 1 Heat oven to 375°F. In ungreased 13x9-inch (3-quart) baking dish, combine potatoes, squash, zucchini, bell pepper, onion and mushrooms.
  2. 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. 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.

Notes

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Nutrition Information

Recipe Step Photos

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