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.

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

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
  • 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
    24%
    (Saturated Fat
    5g,
    5%
    ),
    Cholesterol
    115mg
    115%;
    Sodium
    390mg
    390%;
    Total Carbohydrate
    41g
    41%
    (Dietary Fiber
    7g
    7%
      Sugars
    7g
    7%
    ),
    Protein
    43g
    43%
    ;
    % Daily Value*:
    Vitamin A
    30%;
    Vitamin C
    80%;
    Calcium
    10%;
    Iron
    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.
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