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    You are in: Home / Recipes / Roast Herbed Chicken and Veggies Recipe
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    Roast Herbed Chicken and Veggies

    Roast Herbed Chicken and Veggies. Photo by 2Bleu

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Shannon 24's Note:

    Another recipe I found at the Library.

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    Units: US | Metric


    1. 1
      In a small bowl combine oil, basil, marjoram, rosemary, garlic, salt and pepper. In a shallow roasting pan, drizzle half of the mixture over the veggies, toss to combine and push to edges of pan. Brush the remaining oil mixture on the chicken pieces. Place chicken in prepared pan.
    2. 2
      Roast, uncovered in a 425 degree oven for 35-45 minuntes or until chicken is no longer pink and veggies are tender.

    Ratings & Reviews:

    • on August 03, 2008


      This is a wonderfully quick and easy dinner that's packed with flavor. I reduced this down to 3 servings and used b/s chicken breast that I cubed while it was still frozen. I simply mixed the marinade all together with the chicken (still frozen) and fresh veggies and popped it in the oven for the alloted time and it was perfect. The carrot/onion veggie mix is definitely worth mentioning as it works extremely well together. Light, flavorful, and served over rice with a sprinkle of lemon juice. It couldn't have been simpler! Thanks for posting this keeper recipe. :)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roast Herbed Chicken and Veggies

    Serving Size: 1 (214 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 403.9
    Calories from Fat 271
    Total Fat 30.1 g
    Saturated Fat 7.6 g
    Cholesterol 106.9 mg
    Sodium 322.6 mg
    Total Carbohydrate 6.5 g
    Dietary Fiber 1.6 g
    Sugars 2.6 g
    Protein 25.8 g

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