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To get rid of the smell of seafood or garlic, you can rub your hands with lemon juice or the steel on your kitchen faucet.

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HERB ROASTED CHICKEN AND VEGETABLES

Prep Time: 15 minutes

Cook Time: 1 hour

Servings: 6

Ingredients

  3 lbs bone-in chicken parts

  1 cup Lawry's® Herb & Garlic Marinade With Lemon Juice, divided

  1 small eggplant, cut into chunks

  2 cups bell pepper strips

  2 cups onion wedges

  2 cups sliced zucchini

  1 small onion, cut into thin wedges

  1 cup sliced carrots

  12 portobello mushrooms, cut into 1/2 inch slices

  2 Tbs olive oil

  2 tsp Lawry's® Seasoned Salt

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Directions

Preheat oven to 375F°. Place chicken, skin-side down, in large baking pan sprayed with no stick cooking spray. Pour 3/4 cup of the marinade over chicken.

Bake 30 minutes, turning once and brushing with remaining 1/4 cup marinade.

Meanwhile, toss vegetables, oil and seasoned salt in large bowl. Arrange vegetables around chicken. Bake 30 minutes longer or until chicken is cooked through.


Nutrition Information