Chicken with Vegetables and Herb Sauce

Chicken with Vegetables and Herb Sauce

7 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
BUBBLES89021
Recipe by  BUBBLES89021

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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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Reviews (7)

Rate This Recipe
loveearth2
12

loveearth2

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 make again and I"ve posted a pic too.I did add the lemon should have used more. and Ill add more tomatoes too next time.

gabriellenic
8

gabriellenic

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 would also suggest a whole onion instead of just half. Enjoy!

bellareaction
4

bellareaction

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!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 360 cal
  • 18%
  • Fat
  • 20 g
  • 31%
  • Carbs
  • 17.9 g
  • 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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