Roasted Cut up Chicken and Vegetables

Recipe by WiGal
READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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