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Roasted Chicken and Vegetables

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By Betty Crocker Kitchens
Updated Feb 25, 2010
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Perfect for a cozy night, this simple chicken dish has a blend of slow-cooked vegetables in an herb-scented sauce.

Roasted Chicken and Vegetables

  • Prep Time 15 min
  • Total 1 hr 25 min
  • Servings 4
  • Ingredients 11
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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)

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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

410 Calories
17g Total Fat
41g Protein
22g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
3 1/2g
19%
Trans Fat
0g
Cholesterol
120mg
39%
Sodium
820mg
34%
Potassium
840mg
24%
Total Carbohydrate
22g
7%
Dietary Fiber
4g
17%
Sugars
9g
Protein
41g
% Daily Value*:
Vitamin A
370%
370%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
15%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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