Roasted Chicken and Vegetables

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1/4
cup chicken broth
2
tablespoons olive or vegetable oil
1
teaspoon salt
1
teaspoon dried thyme leaves
1
teaspoon dried tarragon leaves
1/2
teaspoon pepper
2
medium dark-orange sweet potatoes, peeled, cut into eighths
1 1/2
cups ready-to-eat baby-cut carrots, cut in half lengthwise
1
large onion, cut into 8 wedges
8
cloves garlic, finely chopped
1
cut-up whole chicken (3 to 3 1/2 lb)

Directions

Notes

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Nutrition Information

Recipe Step Photos

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