Book Club Herb Roasted Chicken and Vegetables recipe

All Recipes Best Recipe Meat and Poultry Recipes Chicken Whole Chicken Recipes

Ingredients

1 cup olive oil
2 teaspoons ground thyme
2 teaspoons dried rosemary
2 teaspoons dried oregano
2 teaspoons paprika
2 tablespoons lime juice
1 whole chicken, cut into 6 pieces - rinsed and dried with paper towels
2 onions, cut into 1-inch thick slices
1 red bell pepper, cut into 1-inch wide strips
2 cups broccoli florets
1 bunch fresh asparagus, 2-inch tips only
6 cloves garlic, peeled
2 cups fingerling potatoes
salt and ground black pepper to taste

Nutrition Info

716.2 calories
carbohydrate: 24.9 g
cholesterol: 97 mg
fat: 53.7 g
fiber: 6 g
protein: 35.6 g
saturatedFat: 9.9 g
servingSize: -
sodium: 113.4 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix olive oil, thyme, rosemary, oregano, and paprika in a bowl. Divide herb mixture in half, pouring half into a separate bowl, and stir lime juice into one of the halves. Pour each half into a separate large plastic resealable bag. Place chicken pieces into the bag without the lime juice, squeeze excess air out of bag and seal.

  2. Place onions and red bell peppers into a resealable plastic bag and pour half the marinade containing lime juice into the bag. Place broccoli, asparagus, and garlic into another resealable plastic bag and pour remaining lime juice marinade over vegetables. Squeeze excess air from both bags and seal. Refrigerate chicken and both bags of vegetables at least 2 hours to overnight.

  3. Preheat oven to 400 degrees F (200 degrees C).

  4. Transfer red bell peppers and onions to a baking dish, transfer broccoli, asparagus, and garlic to a separate baking dish. Bake both dishes of vegetables in the preheated oven for 20 minutes, stir and roast 10 more minutes. Remove vegetables from oven.

  5. Transfer marinated chicken into a roasting pan, shaking off excess marinade and discarding used marinade. Scatter fingerling potatoes around chicken pieces. Roast chicken for 30 minutes and flip chicken pieces and potatoes.

  6. Distribute all the vegetables into the roasting pan with the chicken pieces and potatoes. Roast until the chicken juices run clear, chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest piece of chicken reads at least 160 degrees F (70 degrees C), about 30 more minutes. Season to taste with salt and black pepper.

Recipe Yield

6 servings

Recipe Note

A crowd pleaser. Perfect for large get-togethers (double recipe) or just for a family dinner. Please note: I do not have a double oven, thus 1 1/2 hour cook time.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes Ideas

All Recipes - Recipe Tags: Recipe Book Club Herb Roasted Chicken and Vegetables, simple recipe Book Club Herb Roasted Chicken and Vegetables, recipe Book Club Herb Roasted Chicken and Vegetables, recipe Book Club Herb Roasted Chicken and Vegetables, Book Club Herb Roasted Chicken and Vegetables recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , fast recipes cheap recipes jamie oliver recipes recipes jamie oliver recipe for lunch recipe for dinner recipe for breakfast recipe for valentine recipe for christmas recipe for easter recipe for new year recipe for students recipe for beginners recipe for weigh-loss recipe for snacks recipe for christmas eve recipe for birthday recipe on grill gordon ramsay gordon ramsay recipes gordon ramsay recipes gordon ramsays recipes simple recipes , best recipe book, , easy recipes , baking , tasty recipe best recipes