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How to Bake Chicken

Created December 8, 2016
Herb and Garlic Chicken and Vegetables
This Sunday dinner-worthy roast chicken is quick and easy enough to make on a weeknight. It’s a win-win!

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.

Herb and Garlic Chicken and Vegetables


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.

Cut up chicken pieces on a cutting board

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.

Brush chicken with 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.

Celery, carrots, potatoes on a baking sheet

Step 4: Place chicken pieces in pan, overlapping vegetables if necessary.

Chicken, celery, carrots and potatoes on a baking sheet

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).

Herb and Garlic Chicken and Vegetables