Book Club Herb Roasted Chicken and Vegetables

Book Club Herb Roasted Chicken and Vegetables

2 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    1 h 30 m
  • Ready In

    3 h 50 m
Risa
Recipe by  Risa

“A crowd pleaser. Perfect for large get-togethers (double recipe) or just for a family dinner. Please note: I do not have a double oven, thus 1 1/2 hour cook time.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Mix olive oil, thyme, rosemary, oregano, and paprika in a bowl. Divide herb mixture in half, pouring half into a separate bowl, and stir lime juice into one of the halves. Pour each half into a separate large plastic resealable bag. Place chicken pieces into the bag without the lime juice; squeeze excess air out of bag and seal.
  2. Place onions and red bell peppers into a resealable plastic bag and pour half the marinade containing lime juice into the bag. Place broccoli, asparagus, and garlic into another resealable plastic bag and pour remaining lime juice marinade over vegetables. Squeeze excess air from both bags and seal. Refrigerate chicken and both bags of vegetables at least 2 hours to overnight.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Transfer red bell peppers and onions to a baking dish; transfer broccoli, asparagus, and garlic to a separate baking dish. Bake both dishes of vegetables in the preheated oven for 20 minutes; stir and roast 10 more minutes. Remove vegetables from oven.
  5. Transfer marinated chicken into a roasting pan, shaking off excess marinade and discarding used marinade. Scatter fingerling potatoes around chicken pieces. Roast chicken for 30 minutes and flip chicken pieces and potatoes.
  6. Distribute all the vegetables into the roasting pan with the chicken pieces and potatoes. Roast until the chicken juices run clear, chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest piece of chicken reads at least 160 degrees F (70 degrees C), about 30 more minutes. Season to taste with salt and black pepper.

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Reviews (2)

Rate This Recipe
Marianne
3

Marianne

We had a very nice dinner tonight. I was attracted to this recipe because of the name----I LOVE books! I am not really proficient at cutting up my own chicken, but I did the best I could. I followed the recipe pretty well---didn't use fingerlings but rather diced red potato. And I didn't use all the vegetables called for because this was just for two of us. Otherwise, I cut up an organic Costco chicken and marinated it for four hours. I think I should have used more salt and pepper, but somehow I didn't see that until the chicken was ready to bake. I thought the marinade could have used some. I also think that when I make it again I'll use less olive oil and cut up the garlic to add to the chicken while marinating it. So there are a few changes necessary for my taste, but this was really a good idea. I will use this again! Thank you so much, Risa! I'll look forward to our leftovers!

Amy
0

Amy

I made this last night. I changed a few of the vegetables but I don't think that makes a difference. It was great. I loved the asparagus and broccoli roasted with the seasoning. It was awesome. I could just eat that! The chicken was great too. I only marinated for a few hours- so maybe more would have been better, but still good!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 716 cal
  • 36%
  • Fat
  • 53.7 g
  • 83%
  • Carbs
  • 24.9 g
  • 8%
  • Protein
  • 35.6 g
  • 71%
  • Cholesterol
  • 97 mg
  • 32%
  • Sodium
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

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