Few dinners deliver the goods quite like baked chicken and vegetables. There’s something about it that just feels homey and comforting, no matter what. It’s a reliable favorite with big flavor payoff. Best of all, it’s almost guaranteed you’ll get great results from this easy dish, without a lot of time and effort invested.
To start, you’ll need chicken, vegetables, our shortcut for extra flavor and a few other pantry staples:
- 1 cut-up whole chicken (3 to 3 1/2 lb)
- 2 tablespoons olive or vegetable oil
- 1 envelope savory herb with garlic soup mix (from 2.4-oz box)
- 1/3 cup chicken broth
- 4 medium stalks celery, cut in half lengthwise, then cut into 4-inch pieces
- 1 large onion, cut into 6 wedges
- 2 large carrots, cut in half lengthwise, then cut into 4-inch pieces
- 2 medium unpeeled russet potatoes, each cut into 8 pieces
Step 1: Preheat the oven to 425°F. Remove skin from chicken (if desired) and pat chicken dry.
Step 2: In small bowl, mix 2 tablespoons oil, 1 packet of soup mix and 1/3 cup broth. Brush both sides of chicken pieces with about 1/2 of the seasoning mixture.
Step 3: In large bowl, mix your prepared vegetables (4 stalks celery, 2 large carrots and 2 medium potatoes) in the remaining oil mixture. Arrange vegetables in ungreased 15x10x1-inch pan. Bake 15 minutes.
Step 4: Place chicken pieces in pan, overlapping vegetables if necessary.
Bake an additional 35 to 40 minutes 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).