Garlic & Herb Roasted Chicken and Vegetables
Healthy and delicious dinner!
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Servings: 4 -6 servings
Calories: 713kcal
Ingredients
- 3 lbs boneless skinless chicken pieces
- 1 ½ lb baby red potatoes quartered
- 6 large carrots ends removed and cut into 2-inch pieces
- ½ lb brussel sprouts
- 2 medium onions quartered
- 1 pkg mushrooms halved
- ¼ cup olive oil
- 1 whole bulb garlic peeled and minced
- 1 sprig fresh thyme minced (or 1 teaspoon dried thyme)
- 1 sprig fresh rosemary minced (or 1 teaspoon dried rosemary)
- salt and ground black pepper to taste
Instructions
- Preheat oven to 400°F.
- Arrange chicken pieces in a single layer in a roasting pan. Sprinkle with salt and pepper. Top with half of the garlic, thyme, and rosemary.
- In a small bowl, combine oil and remaining garlic, thyme, and rosemary, along with 1 teaspoon each of salt and pepper.
- In a large bowl, combine vegetables. Pour herb mixture over vegetables and stir until all pieces are coated.
- Arrange vegetables in a single layer on a large baking sheet.
- Bake chicken and vegetables at 400°F for 30 minutes or until lightly browned. If top rack browns faster, switch the baking sheet and roasting pan to allow both to brown evenly.
Nutrition
Calories: 713kcal | Carbohydrates: 47g | Protein: 79g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 218mg | Sodium: 505mg | Potassium: 2642mg | Fiber: 9g | Sugar: 10g | Vitamin A: 15816IU | Vitamin C: 77mg | Calcium: 101mg | Iron: 4mg