Roasted Chicken, potatoes and veggies – a delicious recipe with chicken, potatoes, carrots, broccoli, Olive oil, chicken broth. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 400F
2
Peel and scallop potatoes
3
Place scalloped potatoes and carrots in baking dish, drizzle Olive oil, butter and chicken broth over top, then add salt, pepper, paprika, roasted garlic salt, and Italian herb seasoning over potatoes.
4
Cover and Put in oven for 20 mins
5
Whisk egg and milk together in a small bowl
6
Mix bread crumbs, salt, pepper, Italian seasoning, Sun- dried tomato and herb seasoning, roasted garlic seasoning together in another bowl
7
De-skin the chicken, then roll all the chicken legs in the bread crumb mixture until fully covered
8
Remove the potatoes and carrots from the oven and add in the broccoli and chicken over top of the potatoes and carrots (make sure the chicken is overtop of everything) Cover and put in the oven for 1 hour and 30mins.
980
kcal
Calories
52
g
Fat
37
g
Carbs
92
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 16 ingredients. The key ingredients include: 8 chicken legs, 4 potatoes, 1 cup carrots, 2 cup broccoli, and more.
Yes, Roasted Chicken, potatoes and veggies falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
