Chicken with Vegetables and Herb Sauce Recipe -
Chicken with Vegetables and Herb Sauce Recipe

Chicken with Vegetables and Herb Sauce

Recipe by  

"Delicious one pot meal. Vegetables can be changed out to fit your family's likes. Sometimes I like to add the juice of 1 lemon and some lemon rind."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    45 mins

    1 hr 10 mins


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place the onion, garlic, thyme, rosemary, sage, and marjoram into a large roasting pan. Mix with the chicken breast pieces, red potatoes, asparagus spears, zucchini, and summer squash, and drizzle with melted butter and olive oil. Sprinkle with salt, black pepper, and hot sauce, and stir the chicken and vegetables to coat with butter, olive oil, and herbs. Cover the roasting pan.
  3. Roast in the preheated oven until the chicken and vegetables are cooked through, chicken juices run clear, and vegetables are beginning to brown, about 45 minutes; stir after about 20 minutes. Sprinkle with parsley to serve.
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Reviews More Reviews

Most Helpful Positive Review
May 25, 2011

I gave it four stars for the potential .. I should have added more salt. and less olive oil . It was drowning in it all. I believe that diluted the flavor. It was good though and easy, will make again and I"ve posted a pic too.I did add the lemon should have used more. and Ill add more tomatoes too next time.

Most Helpful Critical Review
Jun 15, 2011

I thought this was just okay. The potatoes don't get tender enough and were still kind of hard. It also seemed like it was missing something, but I can't put my finger on what. It wasn't horrible, but I don't think I'll make this one again.


10 Ratings

Jun 14, 2011

A much needed twist on baked chicken & vegetables. We really enjoyed it. I made a few modifications: cut amount of potatoes in half and added mushrooms & broccoli to the suggested vegetables. I would also suggest a whole onion instead of just half. Enjoy!

Jul 12, 2011

Delicious! made this twice already and was so easy to put together after work. feels like a home cooked meal without a lot of fuss!

Mar 17, 2012

This was really good. I used broccoli instead of asparagus and cut the potatoes into bite size pieces.

Nov 17, 2013

I made this with my 8 year old pretty easily. I did not use the butter, however, and would add more salt also. Next time I will try the lemon juice and rind as well.

Aug 11, 2013

Very tasty and fast!


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  • Calories
  • 360 kcal
  • 18%
  • Carbohydrates
  • 17.9 g
  • 6%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 20 g
  • 31%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 28.7 g
  • 57%
  • Sodium
  • 533 mg
  • 21%

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

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