Roasted Chicken and Vegetables

Roasted Chicken and Vegetables
Gail Albert Halaban
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preparation
5
minutes
cooking
50
minutes
Serves 4

Ingredients

2 1/2 to 3
pounds
bone-in chicken pieces (thighs, drumsticks, breasts, or wings)
1/2
bunch broccoli, cut into florets and stems peeled and sliced
1/2
medium head cauliflower, cut into florets
2
tablespoons
olive oil
4
cloves garlic, peeled and smashed
4
sprigs fresh thyme and/or rosemary
kosher salt and black pepper

Directions

  1. Heat oven to 425° F. On a large rimmed baking sheet, toss the chicken, broccoli, and cauliflower with the oil, garlic, thyme, 1 teaspoon salt, and ¼ teaspoon pepper.
  2. Arrange the chicken and vegetables in a single layer and roast, tossing the vegetables once and basting the chicken occasionally with pan juices, until the chicken is cooked through and the vegetables are tender, 35 to 45 minutes.
Allie Lewis Clapp
September 2011

Nutritional Information

  • Per Serving
  • Calories 492
  • Fat 26 g
  • Sat Fat 6 g
  • Cholesterol 151 mg
  • Sodium 663 mg
  • Protein 51 g
  • Carbohydrate 12 g
  • Sugar 4 g
  • Fiber 4 g
  • Iron 3 mg
  • Calcium 87 mg
What does this mean? See Nutrition 101.

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