Roasted Cut up Chicken and Vegetables

READY IN: 1hr 30mins
Recipe by WiGal

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.

Top Review by Charlotte J

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

Ingredients Nutrition

Directions

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

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