Roasted Cut Up Chicken And Vegetables Recipe

Name: Roasted Cut Up Chicken And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup chicken broth; 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon fresh thyme; 1/2 teaspoon pepper; 2 medium sweet potatoes, peeled and cut into 8 pieces each; 1 1/2 cups baby carrots, cut in half lengthwise; 1 large onion, cut into 8 wedges; 8 garlic cloves, finely chopped; 3 1/2 lbs roasting chickens, cut up

Servings: persons

1
Preheat oven to 425 degrees.
2
Use a large bowl, mix broth, oil, salt, thyme, pepper, vegetables, and garlic; toss to coat.
3
Remove vegetables with slotted spoon and put onto 15X10X1 inch pan which is not greased, spreading on half of the pan.
4
Add chicken pieces to remaining broth mixture in the large bowl, turning chicken over to coat all sides.
5
Place chicken pieces, skin side down, onto other half of pan; placing the legs and thighs along edges of pan.
6
Bake for 30 minutes.
7
Stir vegetables and turn chicken pieces.
8
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).

1127

kcal

Calories

Fat

Carbs

142

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup chicken broth, 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon fresh thyme, and more.

Yes, Roasted Cut Up Chicken And Vegetables 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.

That's it — enjoy your meal!

Roasted Cut Up Chicken And Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions