Herb-Roasted Chicken with Vegetables

Recipe by SilentCricket
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READY IN: 3hrs 30mins
SERVES: 7

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rub cavity of chicken with salt, if desired.
  • Place chicken breast side up in shallow roasting pan.
  • Mix margarine and herbs.
  • Brush half the margarine mixture on chicken.
  • Bake uncovered in 375 degree oven, brushing chicken with margarine mixture several times during roasting.
  • Roast 2-2 1/2 hours, or until thickest part of chicken is done and drumstick meat feels very soft when pressed between fingers.
  • (Meat thermometer inserted in thickest part of thigh without touching bone will give best indicator of doneness...) Cover chicken loosely with foil if browning too quickly.
  • Place chicken on warm platter; arrange vegetables around chicken.
  • Spoon some of the vegetable liquid onto vegetables; sprinkle with parsley:
  • Vegetables: If using med potatoes, cut into halves.
  • Place all ingredients except zucchini and 1/2 tsp.
  • seasoned salt in ungreased 2-qt casserole.
  • Cover and cook in 375 oven 45 minutes.
  • Add zucchini and 1/2 tsp seasoned salt; cook until vegetables are done, 10-15 minutes more.
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