Baked Chicken With Fall Vegetables
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Baked Chicken With Fall Vegetables

Baked Chicken With Fall Vegetables

This hearty oven-baked chicken dish will be a hit with the whole family.

  • Total Time

    1

    hr

    20

    Mins

  • Prep Time

    20

    Mins

  • Cook Time

    1

    hr

  • Servings

    6

    people

  • Ingredients

    13

    items


This easy, mouthwatering dish—chicken combined with autumn's harvest of potatoes, parsnips and carrots—has all the wonderful flavors of the season. And, because it freezes and reheats well, you can make a double batch on a Sunday and store the rest for a quick meal on a busy weeknight.

Ingredients

1

medium onion, peeled and cut into ¾-in pieces

1

medium potato, scrubbed and cut into ¾-in pieces

1

medium sweet potato, peeled and cut into ¾-in pieces

2

parsnips, peeled and cut into ¾-in pieces

2

medium carrots, peeled and cut into ¾-in pieces

3 tbsp

extra virgin olive oil, divided

1 ½ tsp

salt, divided

1 ½ tsp

pepper, divided

1 tbsp

fresh rosemary leaves, finely chopped (or 1 ½ tsp dried), divided

1 tbsp

fresh sage leaves, finely chopped, (or 1 ½ tsp dried), divided

½ cup

low-sodium, low-fat chicken broth

1 tsp

sweet paprika

3-4 lbs

chicken pieces on the bone, room temperature (for a lower-fat version, remove the skin)*

*To bring chicken to room temperature, rinse it, pat dry and then place on a large plate or platter for 30 minutes.


directions

Step 1

Place baking rack in the upper third of oven and preheat to 400 degrees F.

Step 2

Baked Chicken With Fall Vegetables Step 2

In a large bowl or 1 gallon Ziploc® brand bag, combine the onion, potato, sweet potato, parsnips and carrots, 2 Tablespoons olive oil, 1 teaspoon salt, 1 teaspoon pepper, 1 ½ teaspoons rosemary and 1 ½ teaspoons sage (if using dried herbs, use ¾ teaspoon each rosemary and sage). Mix well and place on a foil-lined rimmed sheet pan or shallow roasting pan. Pour the chicken broth over the vegetables.

Step 3

Baked Chicken With Fall Vegetables Step 3

In a small bowl, mix together remaining 1 Tablespoon olive oil, 1 ½ teaspoon rosemary, 1 ½ teaspoon sage and paprika (if using dried herbs, use ¾ teaspoon each rosemary and sage). Season chicken parts with remaining ½ teaspoon salt and ½ teaspoon pepper and brush with oil and seasoning mixture from small bowl. Place chicken in pan on top of vegetables.

Step 4

Cover pan with aluminum foil and bake for 30 minutes. Remove the foil, baste chicken and vegetables with the pan juices and bake for an additional 30 minutes, or until the chicken is fully cooked. On a meat thermometer, chicken thighs should be 165 degrees F and breasts should read 170 degrees F. Let chicken and vegetables sit for 5 to 10 minutes before serving.


Nutrition Facts

Serving Size: 10-11 oz

Serving Amount

6

Calories

510

Calories From Fat

200

Total Fat

22g

Saturated Fat

5g

Trans Fat

0g

Cholesterol

160mg

Sodium

750mg

Total Carbohydrates

17g

Dietary Fiber

3g

Sugars

4g

Protein

58g