Roasted Chicken and Vegetables
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 package onion soup mix
- 1⁄4 cup oil (olive or vegetable)
- 1⁄2 teaspoon garlic powder
- 4 chicken breast halves (2 lbs, bone-in)
- 1 lb potato, cut into bite size pieces
- 2 carrots, sliced
directions
- Preheat oven to 450F degrees.
- Add all ingredients to a large bowl, and toss until coated.
- Arrange chicken (meat side up) and vegetables in a 13x9 roasting pan.
- Bake uncovered 45 minutes or until chicken and veggies are done (baste once or twice).
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Reviews
-
I had surgery a week ago, and I was wanting to fix something for supper that was easy, healthy, and satisfying - yet super light on my tummy. This recipe got an A in all areas not only from me, but from the rest of my family. I did choose to keep it basic this time, following the recipe exactly, but I can see adding more veggies in the near future... super yummy and so appreciated, Lynn! Thanks for sharing!
-
This recipe is a good start but come on, there are so many great veggies to add to this! When I cook this, I use twice the seasoning and add more veggies like mushrooms, onions, celery, or tiny green beans. I have also used garlic cloves and I always add some cayenne to spice it up, along with extra pepper, parsley, or whatever I have on hand. Delicious -but just carrots and potatoes is so blah!
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RECIPE SUBMITTED BY
Lynn Sanders
United States