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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Herb Roasted Chicken with Vegetables Recipe

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This recipe for Herb Roasted Chicken with Vegetables is from Norway Avenue Church of Christ, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Large Onion
1 Clove Garlic
1 lb. Carrots
1 lb. Red Potatoes
1 Large Lemon
3 lbs. Chicken Pieces (without skin)
1/4 Cup Water
1 tsp. Dried Oregano
1 tsp. Dried Basil
1/4 tsp. Salt
1/4 tsp. Ground Black Pepper
1/4 Cup Canola Oil
1 tsp. Fresh or 1/4 tsp Dried Rosemary (optional)
Directions:
Directions:
Preheat oven to 375º.

Peal and rinse onion, garlic and carrots. Rinse potatoes. Cut onion into quarters, then cut each quarter in half. Cut potatoes into quarters and dice carrots into 1/2-inch pieces. Rinse lemon and cut in half. Squeeze juice from each half into a large bowl, discarding the seeds.

Toss chicken, vegetables, water, oregano, basil, salt, pepper, canola oil and rosemary if using with the lemon juice in the large bowl.

Arrange chicken and vegetables in large baking dish and bake for 40 minutes, or until internal chicken temperature is 165ºF. Baste chicken (pour juices from baking dish over chicken) with a baster or a large spoon and turn vegetables every 10 minutes for even browning.
Personal Notes:
Personal Notes:
Olive or vegetable oil can be used in place of canola oil.

Try serving over rice or couscous.

 

 

 

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