MENU
  • Pinterest
    55
  • Save
    1K
  • Print
    202
  • Facebook
    27
  • Email
    15

Oven-Roasted Italian Chicken and Veggies

  • Prep 10 min
  • Total 9 hr 10 min
  • Ingredients 10
  • Servings 4

Balsamic vinaigrette brings a touch of the Mediterranean to your dinner table in roasted chicken. MORE+ LESS-

Ingredients

1
(3 to 3 1/2-lb.) frying chicken, quartered
1/2
cup purchased balsamic vinaigrette salad dressing
4
small red potatoes, quartered
1
small onion, cut into 1/2-inch wedges
4
Frozen Corn-on-the-Cob (from 6 half-ear pkg.)
2
small zucchini, cut into 1-inch pieces
1
red bell pepper, cut into 1-inch pieces
1/2
teaspoon salt
1/4
teaspoon pepper
3
tablespoons purchased balsamic vinaigrette salad dressing

Steps

Hide Images
  • 1
    Place chicken in large resealable food storage plastic bag or glass baking dish. Pour 1/2 cup salad dressing over chicken; seal bag or cover dish. Refrigerate 8 hours or overnight to marinate, turning once or twice.
  • 2
    Heat oven to 400°F. Remove chicken from marinade; discard marinade. Arrange chicken at one end in ungreased 15x10x1-inch baking pan. Place potatoes, onion and corn at other end in pan.
  • 3
    Bake at 400°F. for 20 minutes. Add zucchini and bell pepper. Sprinkle vegetables with salt and pepper. Bake an additional 30 to 40 minutes or until chicken is fork-tender and juices run clear, stirring vegetables once during baking time. Before serving, drizzle chicken and vegetables with 3 tablespoons dressing.
 

Nutrition Information

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
570
Calories from Fat
200
% Daily Value
Total Fat
22g
34%
Saturated Fat
6g
30%
Cholesterol
135mg
45%
Sodium
660mg
28%
Total Carbohydrate
45g
15%
Dietary Fiber
5g
20%
Sugars
9g
Protein
47g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
70%
70%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
3 Starch; 5 1/2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment