Herb and Garlic Chicken and Veggies
Written by Lisa on April 24, 2008 – 12:08 pm -
1 cut up whole chicken (3 - 3 1/2 lbs) (I used a roaster for this recipe instead. You just have to cook it a tad longer)
2 tablespoons olive or vegetable oil
1 envelope savory herb with garlic soup mix
1/3 cup of chicken broth
1 large onion cut into 6 wedges
2 - 3 handfuls of baby carrots
2 medium unpeeled russet potatoes each cut into 8 peices.
Heat over to 425 degrees. In a small bowl, mix broth and soup mix. Brush both sides of chicken pieces with about half the oil mixture.
In a large bowl, mix celery, onion, carrots, potatoes, and remaining oil mixture. Arrange vegetables in an ungreased pan. Bake 15 minutes.
Place chicken pieces in pan overlapping the vegetables if necessary. Bake 35 - 40 minutes longer until vegetables are tender and the chicken is 170 degrees for breasts and 180 degrees for thighs and legs.
Makes 4 servings
Tags: baby_carrots, breasts, carrots, celery, Chicken, chicken_broth, chicken_pieces, egg, garlic, garlic_soup, grease, handfuls, herb, mixture, oil_mixture, onion, place_chicken, potato, roaster, russet_potatoes, savory_herb, soup, soup_mix, spoon, tablespoon, tad, thighs, vegetables, vegetable_oil, whole_chicken
Posted in Chicken, Dinner |
April 28th, 2008 at 7:15 pm
Sounds like this recipe would work in a crock pot, too.
April 28th, 2008 at 7:18 pm
It probably would. I would just worry about the chicken getting a tad dried out though.