STREAMING NOW: Pop Culture Baking Class

Herb-Roasted Chicken with Vegetables

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a recipe I'm posting in response to a request and one I found in my Betty Crocker cookbook...It really is a comfort food main dish! Thank you, Betty!”
READY IN:
3hrs 30mins
SERVES:
7
YIELD:
1 roasted chicken with vegetables
UNITS:
US

Ingredients Nutrition

Directions

  1. Rub cavity of chicken with salt, if desired.
  2. Place chicken breast side up in shallow roasting pan.
  3. Mix margarine and herbs.
  4. Brush half the margarine mixture on chicken.
  5. Bake uncovered in 375 degree oven, brushing chicken with margarine mixture several times during roasting.
  6. Roast 2-2 1/2 hours, or until thickest part of chicken is done and drumstick meat feels very soft when pressed between fingers.
  7. (Meat thermometer inserted in thickest part of thigh without touching bone will give best indicator of doneness...) Cover chicken loosely with foil if browning too quickly.
  8. Place chicken on warm platter; arrange vegetables around chicken.
  9. Spoon some of the vegetable liquid onto vegetables; sprinkle with parsley:
  10. Vegetables: If using med potatoes, cut into halves.
  11. Place all ingredients except zucchini and 1/2 tsp.
  12. seasoned salt in ungreased 2-qt casserole.
  13. Cover and cook in 375 oven 45 minutes.
  14. Add zucchini and 1/2 tsp seasoned salt; cook until vegetables are done, 10-15 minutes more.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: