Chicken with Vegetables and Herb Sauce

Chicken with Vegetables and Herb Sauce

BUBBLES89021 1

"Delicious one pot meal. Vegetables can be changed out to fit your family's likes. Sometimes I like to add the juice of 1 lemon and some lemon rind."


1 h 10 m {{adjustedServings}} servings 360 cals
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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 533 mg
  • 21%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place the onion, garlic, thyme, rosemary, sage, and marjoram into a large roasting pan. Mix with the chicken breast pieces, red potatoes, asparagus spears, zucchini, and summer squash, and drizzle with melted butter and olive oil. Sprinkle with salt, black pepper, and hot sauce, and stir the chicken and vegetables to coat with butter, olive oil, and herbs. Cover the roasting pan.
  3. Roast in the preheated oven until the chicken and vegetables are cooked through, chicken juices run clear, and vegetables are beginning to brown, about 45 minutes; stir after about 20 minutes. Sprinkle with parsley to serve.
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  1. 10 Ratings


I gave it four stars for the potential .. I should have added more salt. and less olive oil . It was drowning in it all. I believe that diluted the flavor. It was good though and easy, will m...

A much needed twist on baked chicken & vegetables. We really enjoyed it. I made a few modifications: cut amount of potatoes in half and added mushrooms & broccoli to the suggested vegetables. I ...

Delicious! made this twice already and was so easy to put together after work. feels like a home cooked meal without a lot of fuss!