Roasted Cut up Chicken and Vegetables
photo by teresas
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1⁄4 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon fresh thyme
- 1⁄2 teaspoon pepper
- 2 medium sweet potatoes, peeled and cut into 8 pieces each
- 1 1⁄2 cups baby carrots, cut in half lengthwise
- 1 large onion, cut into 8 wedges
- 8 garlic cloves, finely chopped
- 3 1⁄2 lbs roasting chickens, cut up
directions
- Preheat oven to 425 degrees.
- Use a large bowl, mix broth, oil, salt, thyme, pepper, vegetables, and garlic; toss to coat.
- Remove vegetables with slotted spoon and put onto 15X10X1 inch pan which is not greased, spreading on half of the pan.
- Add chicken pieces to remaining broth mixture in the large bowl, turning chicken over to coat all sides.
- Place chicken pieces, skin side down, onto other half of pan; placing the legs and thighs along edges of pan.
- Bake for 30 minutes.
- Stir vegetables and turn chicken pieces.
- Bake another 30-40 minutes longer or until vegetables are tender and juice of chicken is clear when thickest piece is cut to bone (170 degrees for breast, 180 degrees for thighs and legs).
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Reviews
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This was very good! The dipping broth has just the right blends of ingredients to help add flavor to the veggies and chicken. I loved the sweet potatoes baked this way. I think they would taste great at Thanksgiving. My veggies were perfect after 30 minutes of baking and some where crunchy after the last half hour. I think I'll wait to put them in the last 40 minutes of baking next time. Thanks for a great Sunday dinner. Made for Please Review My Recipe tag game from October 13th, 2010
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I used this recipe for hubby and my Thanksgiving dinner...we decided to relax this year and have an intimate gathering...just us...anyway I cut the recipe in half and used Cornish game hens...we loved the flavor and I enjoyed the ease of preparation...my only disappointment was that the skin stuck to my pan...it could have been the pan I used...next time I will try a different pan or spray cooking oil on the skin first...the only change I made was to use white potato instead of the sweet...hubby preference...thanks for posting it...it made my Thanksgiving so easy...=)
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What a great recipe and I made it almost exactly as posted. I'm not sure why this hasn't been mentioned but all the ingredients are correct except for the chicken. The recipe is for 4 servings and it calls for " 3 -3 1/2 lbs roasting chickens, cut up" or 10 1/2 lbs for 4 people. I'm sure this is a typo and is easily figured out...but I just thought I'd mention it to those going shopping for chicken.<br/>This is something that I'll make on a regular basis....there were 3 of us eating and there was nothing left, good job WiGal
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RECIPE SUBMITTED BY
WiGal
Butternut, Wisconsin