Roasted Chicken and Vegetables

Perfect for a cozy night, this simple chicken dish has a blend of slow-cooked vegetables in an herb-scented sauce.

  • prep time 15 min
  • total time 1 hr 25 min
  • ingredients 11
  • servings 4

Ingredients

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)
  • 1 Heat oven to 425°F. In large bowl, mix broth, oil, salt, thyme, tarragon and pepper. Add vegetables and garlic; toss to coat. Remove vegetables with slotted spoon to ungreased 15x10x1-inch pan, spreading on half of the pan.
  • 2 Add chicken pieces to remaining broth mixture in bowl, turning chicken over to coat all sides. Place chicken pieces skin-side-down next to vegetables in pan, placing legs and thighs along edge of pan. Drizzle any remaining broth mixture over chicken.
  • 3 Bake 30 minutes. Stir vegetables, and turn chicken pieces. Bake 30 to 40 minutes longer or until vegetables are tender and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    410
    (
    Calories from Fat
    150),
    % Daily Value
    Total Fat
    17g
    17%
    (Saturated Fat
    3 1/2g,
    3 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    120mg
    120%;
    Sodium
    820mg
    820%;
    Total Carbohydrate
    22g
    22%
    (Dietary Fiber
    4g
    4%
      Sugars
    9g
    9%
    ),
    Protein
    41g
    41%
    ;
    % Daily Value*:
    Vitamin A
    370%;
    Vitamin C
    15%;
    Calcium
    8%;
    Iron
    15%;
    Exchanges:
    1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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