Cut down on kitchen time with this recipe for chicken and vegetables baked together and seasoned with ready-made soup mix.
Herb and Garlic Chicken and Vegetables
- Prep Time 20 min
- Total 1 hr 15 min
- Servings 4
- Ingredients 8
Ingredients
- 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
Instructions
-
Step1Heat oven to 425°F. Remove skin from chicken if desired. In small bowl, mix oil, soup mix and broth. Brush both sides of chicken pieces with about half of the oil mixture.
-
Step2In large bowl, mix celery, onion, carrots, potatoes and remaining oil mixture. Arrange vegetables in ungreased 15x10x1-inch pan. Bake 15 minutes.
-
Step3Place chicken pieces in pan, overlapping vegetables if necessary. Bake 35 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
450
Calories
17g
Total Fat
42g
Protein
32g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 450
- Calories from Fat
- 150
- Total Fat
- 17g
- 26%
- Saturated Fat
- 3 1/2g
- 19%
- Trans Fat
- 0g
- Cholesterol
- 120mg
- 39%
- Sodium
- 990mg
- 41%
- Potassium
- 1230mg
- 35%
- Total Carbohydrate
- 32g
- 11%
- Dietary Fiber
- 5g
- 21%
- Sugars
- 6g
- Protein
- 42g
% Daily Value*:
- Vitamin A
- 110%
- 110%
- Vitamin C
- 20%
- 20%
- Calcium
- 8%
- 8%
- Iron
- 20%
- 20%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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