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Ingredients
US|METRIC
6 SERVINGS
- 3 lb. chicken parts (bone-in)
- 1 cup herb (Lawry's®, & Garlic Marinade With Lemon Juice, divided)
- 1 eggplant (small, cut into chunks)
- 2 cups bell pepper (strips)
- 2 cups onion (wedges)
- 2 cups zucchini (sliced)
- 1 onion (small, cut into thin wedges)
- 1 cup sliced carrots
- 12 portobello mushrooms (cut into 1/2 inch slices)
- 2 Tbsp. olive oil
- 2 tsp. seasoned salt (Lawry's®)
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Directions
- Preheat oven to 375F°. Place chicken, skin-side down, in large baking pan sprayed with no stick cooking spray. Pour 3/4 cup of the marinade over chicken.
- Bake 30 minutes, turning once and brushing with remaining 1/4 cup marinade.
- Meanwhile, toss vegetables, oil and seasoned salt in large bowl. Arrange vegetables around chicken. Bake 30 minutes longer or until chicken is cooked through.
NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories660Calories from Fat370 |
| % DAILY VALUE |
| Total Fat41g63% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol175mg58% |
| Sodium200mg8% |
| Potassium1570mg45% |
| Protein47g |
| Calories from Fat370 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber8g32% |
| Sugars13g |
| Vitamin A80% |
| Vitamin C100% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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