HERB ROASTED CHICKEN AND VEGETABLES
Preparation Time: 15 minutes
Cook Time: 1 hour
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
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.