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    You are in: Home / Recipes / Roasted Cut up Chicken and Vegetables Recipe
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    Roasted Cut up Chicken and Vegetables

    Roasted Cut up Chicken and Vegetables. Photo by TeresaS

    1/5 Photos of Roasted Cut up Chicken and Vegetables

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    20 mins

    1 hr 10 mins

    WiGal's Note:

    A complete meal from Pillsbury cookbook that roasts on a jelly roll pan. It has sweet potatoes/carrots/ onion and dried thyme, so it is a nice combination of flavors.

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    Units: US | Metric


    1. 1
      Preheat oven to 425 degrees.
    2. 2
      Use a large bowl, mix broth, oil, salt, thyme, pepper, vegetables, and garlic; toss to coat.
    3. 3
      Remove vegetables with slotted spoon and put onto 15X10X1 inch pan which is not greased, spreading on half of the pan.
    4. 4
      Add chicken pieces to remaining broth mixture in the large bowl, turning chicken over to coat all sides.
    5. 5
      Place chicken pieces, skin side down, onto other half of pan; placing the legs and thighs along edges of pan.
    6. 6
      Bake for 30 minutes.
    7. 7
      Stir vegetables and turn chicken pieces.
    8. 8
      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).

    Ratings & Reviews:

    • on October 24, 2010


      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 26, 2014


      So tasty and so easy! Did add a bit more broth about halfway through because it seemed to be drying out. And will definitely add more veggies next time. But, all in all, super simple and yummy!

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    • on November 29, 2013


      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 only disappointment was that the skin stuck to my could have been the pan I 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 made my Thanksgiving so easy...=)

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

    Read All Reviews (10)


    Nutritional Facts for Roasted Cut up Chicken and Vegetables

    Serving Size: 1 (437 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 713.4
    Calories from Fat 428
    Total Fat 47.6 g
    Saturated Fat 12.6 g
    Cholesterol 187.1 mg
    Sodium 878.2 mg
    Total Carbohydrate 22.8 g
    Dietary Fiber 4.2 g
    Sugars 6.7 g
    Protein 46.4 g

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