Book Club Herb Roasted Chicken and Vegetables


"A crowd pleaser. Perfect for large get together (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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Original recipe yields 6 servings

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  1. Miz together the oil,thyme, rosemary, oregano, paprika,salt, pepper and whisk together. Separate marinade in half. Add lime juice to 1 of the marinade batches ONLY!Cut up, rinse and dry Chicken.Place chicken in ziploc or large bowl. Cut onions and red peppers thick (about 1" wide) and place in a large bowl or ziploc. Put broccoli, asparagus and peeled garlic in another bowl/ziploc. Add equal amounts of the LIME marinade to the vegetables. Add the marinate WITHOUT lime to the chicken. Seal bags/bowl and refrigerate overnight (or at least 2 hours)Wash and dry potatoes well. If using Fingerlings or canned, no need to cut up. If using whole potatoes, cube them (about 1.5" thick).
  2. PREHEAT OVEN to 400 degrees F
  3. Place each vegetable bag in its own roasting pan and roast for 20 minutes. Stir and roast 10 more minutes. Remove from oven and put chicken into a roast pan and roast chicken only for 30 minutes. Stir and add vegetables to chicken and return to oven for 30 minutes.
  4. NOTE: You should watch you vegetables and change cook time according to your likes of domeness. I separate the onion from broccoli because I like my onions to be crispy on the edges and the broccoli cooks much faster


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