Ingredients
-
1/4
-
2
-
1
-
1
-
1/2
-
2
-
1 1/2
-
1
-
8
-
3 1/2
-
-
-
-
-
Directions
Roasted Cut up Chicken and Vegetables, A complete meal from Pillsbury cookbook that roasts on a jelly roll pan. It has sweet potatoes/carrots/ onion and dried thyme, so it is a nice combination of flavors., I made this yesterday with very few changes, except for one big one: the timing. 60-70 minutes is WAY too long to roast chicken and veggies honestly, I’m astonished that few if any other reviewers have mentioned that the time is too long? — especially at 425 degrees?! I normally roast bone-in chicken at 400 degrees for 40 minutes MAXIMUM, turning the chicken once — THAT is the temp/time at which it comes out great. And it did! I did use regular potatoes instead of sweet potatoes and added asparagus for the last 15 minutes or so — the veggies came out as delicious as the chicken. But again, 60-70 minutes and everything would have been way, way overdone., So tasty and so easy! Did add a bit more broth about halfway through because it seemed to be drying out. And will definitely add more veggies next time. But, all in all, super simple and yummy!
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Steps
|
1
Done
|
Preheat Oven to 425 Degrees. |
|
2
Done
|
Use a Large Bowl, Mix Broth, Oil, Salt, Thyme, Pepper, Vegetables, and Garlic; Toss to Coat. |
|
3
Done
|
Remove Vegetables With Slotted Spoon and Put Onto 15x10x1 Inch Pan Which Is not Greased, Spreading on Half of the Pan. |
|
4
Done
|
Add Chicken Pieces to Remaining Broth Mixture in the Large Bowl, Turning Chicken Over to Coat All Sides. |
|
5
Done
|
Place Chicken Pieces, Skin Side Down, Onto Other Half of Pan; Placing the Legs and Thighs Along Edges of Pan. |
|
6
Done
|
Bake For 30 Minutes. |
|
7
Done
|
Stir Vegetables and Turn Chicken Pieces. |
|
8
Done
|
Bake Another 30-40 Minutes Longer or Until Vegetables Are Tender and Juice of Chicken Is Clear When Thickest Piece Is Cut to Bone 170 Degrees For Breast, 180 Degrees For Thighs and Legs. |
