Herb Roasted Chicken and Vegetables Recipe | Yummly
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Herb Roasted Chicken and Vegetables

MCCORMICK
11Ingredients
75Minutes
660Calories
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Ingredients

US|METRIC
6 SERVINGS
  • 3 pounds 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 tablespoons olive oil
  • 2 teaspoons seasoned salt (Lawry's®)
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    Directions

    1. 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.
    2. Bake 30 minutes, turning once and brushing with remaining 1/4 cup marinade.
    3. Meanwhile, toss vegetables, oil and seasoned salt in large bowl. Arrange vegetables around chicken. Bake 30 minutes longer or until chicken is cooked through.
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    NutritionView More

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    660Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories660Calories from Fat370
    % DAILY VALUE
    Total Fat41g63%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol175mg58%
    Sodium200mg8%
    Potassium1570mg45%
    Protein47g92%
    Calories from Fat370
    % DAILY VALUE
    Total Carbohydrate25g8%
    Dietary Fiber8g32%
    Sugars13g26%
    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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