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Roasted Chicken and Vegetables Provençal

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Roasted Chicken and Vegetables Provençal
  • Prep Time 30 min
  • Total Time 1 hr 35 min
  • Servings 4
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Roasting the chicken together with vegetables and herbs lets the flavors mingle. Serve the casserole with a tossed salad and warmed French bread.

Ingredients

8
small new red potatoes, quartered
1
small yellow summer squash, cut into 1-inch pieces
1
small zucchini, cut into 1-inch pieces
1
red bell pepper, cut into 1-inch pieces
1
medium red onion, cut into eighths
1
(8-oz.) pkg. fresh mushrooms
1/4
cup olive oil
2
teaspoons dried basil leaves
2
teaspoons dried thyme leaves
1/2
teaspoon salt
1/2
teaspoon coarse ground black pepper
3
garlic cloves, minced
3
to 3 1/2 lb. cut-up frying chicken, skin removed

Directions

  • 1 Heat oven to 375°F. In ungreased 13x9-inch (3-quart) baking dish, combine potatoes, squash, zucchini, bell pepper, onion and mushrooms.
  • 2 In small bowl, combine oil, basil, thyme, salt, pepper and garlic; mix well. Brush half of oil mixture on vegetables. Place chicken pieces, meaty side up, over vegetables. Brush chicken with remaining oil mixture.
  • 3 Bake at 375°F. for 45 minutes. Baste with pan juices; bake an additional 15 to 20 minutes or until chicken is fork-tender and juices run clear, and vegetables are tender. Baste with pan juices before serving.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
550
(
Calories from Fat
220
)
Daily Value
Total Fat
24g
37%
(
Saturated Fat
5g
25%
)
Cholesterol
115mg
38%
Sodium
390mg
16%
Total Carbohydrate
41g
14%
(
Dietary Fiber
7g
28%
,
Sugars
7g
)
Protein
43g
Daily Value*:
Vitamin A
30%
30%
Vitamin C
80%
80%
Calcium
10%
10%
Iron
30%
30%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 5 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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