Search thousands of recipes reviewed by home cooks like you.

Book Club Herb Roasted Chicken and Vegetables

Book Club Herb Roasted Chicken and Vegetables

  • Prep

  • Cook

  • Ready In

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.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Marianne
3
2/6/2014

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!

mamabetz
0
12/23/2014

I made this as the main dish when hosting my women's group holiday meal. I followed the recipe exactly, except that I used chicken pieces (bone in, skin on for moister chicken) and omitted the potatoes. I doubled the recipe, as I was feeding 10 people. The result was pretty disappointing. When the chicken cooks it releases its fats and they collect in the bottom of the pan. Had I had the potatoes in there, they might have absorbed some of the grease. As it was, I scooped the veggies in there (as directed by the recipe) and immediately regretted it, so I scooped them out and continued to keep them separate. Even so, they were not crispy and delicious, but rather too oily. We love roasted veggies, but I usually spread them out on a cookie sheet so they can crisp up. Maybe if I had not doubled the recipe, it would have worked better? I would say I would try again for just us, but when I served the leftovers (nobody went back for seconds) to my husband later, his comment was, "Don't bother to make this again." What a shame. It looked delicious.

louupnorth
0
7/23/2014

Changed up this recipe a lot due to the fact that I wanted something healthy with broccoli, chicken and potatoes and most other recipes were soup, and that wasn't what I wanted. Plus I had limited ingredients since this was a last minute meal and I didn't want to go to the store, nor did I want to take all the extra steps, so I threw everything together and cooked all at once. It turned out great!I I used only 1/2 the olive oil, but all the spices, juice and garlic, which I added to the mixture for marinading, along with a tablespoon of soy sauce, just to spice it up a bit. I marinaded 2 chicken breasts and one onion for a little over an hour. I then put all the other ingredients (sliced up regular potatoes, one onion and broccoli along with the marinated chicken (which I then chopped into 1 X 2" pieces) and onion, into a glass baking dish covered with tin foil and put it on our smoker set at 350 for 35 minutes (I didn't want to use the oven since it's so hot outside). It turned out great, although the chicken was a bit overcooked, so I could have probably put it in for 10 minutes less. My husband and I both loved it and would make it again!