|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Roasted Chicken and Vegetables Provencal |
|
Serves: 4 Print this RecipePrep Time: 30 minutes (ready in 1 hour 35 minutes) - Yield: 4 servings 32 small new red potatoes, quartered 4 small yellow summer squash, cut into 1-inch pieces 4 small zucchini, cut into 1-inch pieces 4 red bell peppers, cut into 1-inch pieces 4 medium red onions, cut into eighths 2 pounds fresh whole mushrooms 1 cup olive oil 2 1/2 tablespoons dried basil leaves 2 1/2 tablespoons dried thyme leaves 2 teaspoons salt 2 teaspoons coarse ground black pepper 12 garlic cloves, minced 12 pounds cut-up frying chicken , skin removed 1. Heat oven to 375°F. In ungreased 13x9-inch (3-quart) baking dish, combine potatoes, summer squash, zucchini, bell pepper, onion and mushrooms. 2. In small bowl, combine oil, basil, thyme, salt, pepper and garlic; mix well. Brush half of oil mixture on vegetables. Place chicken pieces, meaty side up, over vegetables. Brush chicken with remaining oil mixture. 3. Bake at 375°F. for 45 minutes. Baste with pan juices; bake an additional 15 to 20 minutes or until chicken is fork-tender, juices run clear and vegetables are tender. Baste with pan juices before serving. Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 550 * Calories from Fat: 220 * % Daily Value: Total Fat: 24 g 37% * Saturated Fat: 5 g 25% * Cholesterol: 115 mg 38% * Sodium: 390 mg 16% * Total Carbohydrate: 41 g 14% * Dietary Fiber: 7 g 28% * Sugars: 7 g * Protein: 43 g * Vitamin A: 30% * Vitamin C: 80% * Calcium: 10% * Iron: 30% * Dietary Exchanges: 2 1/2 Starch, 1 Vegetable, 4 1/2 Lean Meat, 1 1/2 Fat or 2 1/2 Carbohydrate, 1 Vegetable, 4 1/2 Lean Meat, 1 1/2 Fat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Crisp Oven-Fried Chicken Garlic Roasted Chicken Herb Butter-Basted Chicken Spicy Barbecued Chicken Pan-Roasted Chicken with Summer Vegetables Lemon-Herb Roasted Chicken Roasted Chicken and Vegetables Provencal Braised Chicken Paprikash Sage and Rosemary Roast Chicken Chicken Cacciatore Poached Chicken Breasts Herb Cheese-Stuffed Chicken Breasts Oven Chicken Cordon Bleu Baked Chicken Kiev Easy Chicken Parmigiana Grilled Caribbean Chicken Piccata Chicken Chicken Marengo Lemon Chicken Chicken and Black Bean Burrito Chicken Almond Ding Subgum Chicken Stir-Fry Colorful Chicken Fried Rice Chicken and Fluffy Dumplings Teriyaki Grilled Chicken Kabobs Chicken a la King Double-Dipped Chicken Nuggets Chicken Paprikash Pot Pie Chicken Tetrazzini Casserole Quick Chicken Divan Chicken, Artichoke and Rice Casserole Chicken Wild Rice Amandine Sour Cream Chicken Enchiladas Party Chicken Fajitas Mexican-Style Chicken Wraps Slow-Cooked Turkey Dinner Bacon Cheddar Chicken Fillet Melts Roast Chicken Roast Turkey Herb-Roasted Turkey Breast Turkey on the Gas Grill Wild Rice and Sausage Dressing Bread Stuffing for Poultry Chicken or Turkey Gravy Giblet Gravy Cornish Hens with Apple-Raisin Stuffing Grilled Turkey Drumsticks Grilled Turkey Tenderloins Turkey Slice Saute with Vegetables Honey-Mustard Chicken Sandwiches Greek Marinated Turkey Slices Turkey Saltimbocca Roast Goose with Chestnut-Prune Stuffing Duckling a l`Orange Spicy Rub Thyme and Rosemary Herb Rub Southern Barbecue Basting Sauce Curry-Peach Glaze Herb-Lemon Basting Sauce Timetable for Roasting Poultry Cook's Note: Chicken Nutrition Cook's Note: Testing for Doneness Cook's Note: Convenient Cuts Cook's Note: How to Bone a Chicken Breast Cook's Note: Quick Cubed Chicken Cook's Note: Nonstick Tricks Cook's Note: How to Roast and Carve Poultry Cook's Note: Stuffing Tips |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
