Book Club Herb Roasted Chicken and Vegetables Recipe - Allrecipes.com
Book Club Herb Roasted Chicken and Vegetables Recipe
  • READY IN ABOUT 4 hrs

Book Club Herb Roasted Chicken and Vegetables

Recipe by  

"A crowd pleaser. Perfect for large get-togethers (double recipe) or just for a family dinner. Please note: I do not have a double oven, thus 1 1/2 hour cook time."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 30 mins
  • READY IN

    3 hrs 50 mins

Directions

  1. Mix olive oil, thyme, rosemary, oregano, and paprika in a bowl. Divide herb mixture in half, pouring half into a separate bowl, and stir lime juice into one of the halves. Pour each half into a separate large plastic resealable bag. Place chicken pieces into the bag without the lime juice; squeeze excess air out of bag and seal.
  2. Place onions and red bell peppers into a resealable plastic bag and pour half the marinade containing lime juice into the bag. Place broccoli, asparagus, and garlic into another resealable plastic bag and pour remaining lime juice marinade over vegetables. Squeeze excess air from both bags and seal. Refrigerate chicken and both bags of vegetables at least 2 hours to overnight.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Transfer red bell peppers and onions to a baking dish; transfer broccoli, asparagus, and garlic to a separate baking dish. Bake both dishes of vegetables in the preheated oven for 20 minutes; stir and roast 10 more minutes. Remove vegetables from oven.
  5. Transfer marinated chicken into a roasting pan, shaking off excess marinade and discarding used marinade. Scatter fingerling potatoes around chicken pieces. Roast chicken for 30 minutes and flip chicken pieces and potatoes.
  6. Distribute all the vegetables into the roasting pan with the chicken pieces and potatoes. Roast until the chicken juices run clear, chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest piece of chicken reads at least 160 degrees F (70 degrees C), about 30 more minutes. Season to taste with salt and black pepper.
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Footnotes

  • Cook's Note:
  • You should watch you vegetables and change cook time according to your likes of doneness. I separate the onion from broccoli because I like my onions to be crispy on the edges, and the broccoli cooks much faster.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
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Reviews More Reviews

Feb 06, 2014

We had a very nice dinner tonight. I was attracted to this recipe because of the name----I LOVE books! I am not really proficient at cutting up my own chicken, but I did the best I could. I followed the recipe pretty well---didn't use fingerlings but rather diced red potato. And I didn't use all the vegetables called for because this was just for two of us. Otherwise, I cut up an organic Costco chicken and marinated it for four hours. I think I should have used more salt and pepper, but somehow I didn't see that until the chicken was ready to bake. I thought the marinade could have used some. I also think that when I make it again I'll use less olive oil and cut up the garlic to add to the chicken while marinating it. So there are a few changes necessary for my taste, but this was really a good idea. I will use this again! Thank you so much, Risa! I'll look forward to our leftovers!

 
Jul 23, 2014

Changed up this recipe a lot due to the fact that I wanted something healthy with broccoli, chicken and potatoes and most other recipes were soup, and that wasn't what I wanted. Plus I had limited ingredients since this was a last minute meal and I didn't want to go to the store, nor did I want to take all the extra steps, so I threw everything together and cooked all at once. It turned out great!I I used only 1/2 the olive oil, but all the spices, juice and garlic, which I added to the mixture for marinading, along with a tablespoon of soy sauce, just to spice it up a bit. I marinaded 2 chicken breasts and one onion for a little over an hour. I then put all the other ingredients (sliced up regular potatoes, one onion and broccoli along with the marinated chicken (which I then chopped into 1 X 2" pieces) and onion, into a glass baking dish covered with tin foil and put it on our smoker set at 350 for 35 minutes (I didn't want to use the oven since it's so hot outside). It turned out great, although the chicken was a bit overcooked, so I could have probably put it in for 10 minutes less. My husband and I both loved it and would make it again!

 

3 Ratings

Apr 08, 2014

I made this last night. I changed a few of the vegetables but I don't think that makes a difference. It was great. I loved the asparagus and broccoli roasted with the seasoning. It was awesome. I could just eat that! The chicken was great too. I only marinated for a few hours- so maybe more would have been better, but still good!

 

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Nutrition

  • Calories
  • 716 kcal
  • 36%
  • Carbohydrates
  • 24.9 g
  • 8%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 53.7 g
  • 83%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 35.6 g
  • 71%
  • Sodium
  • 178 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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