Roasted Cut up Chicken and Vegetables

“A complete meal from Pillsbury cookbook that roasts on a jelly roll pan. It has sweet potatoes/carrots/ onion and dried thyme, so it is a nice combination of flavors.”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 425 degrees.
  2. Use a large bowl, mix broth, oil, salt, thyme, pepper, vegetables, and garlic; toss to coat.
  3. Remove vegetables with slotted spoon and put onto 15X10X1 inch pan which is not greased, spreading on half of the pan.
  4. Add chicken pieces to remaining broth mixture in the large bowl, turning chicken over to coat all sides.
  5. Place chicken pieces, skin side down, onto other half of pan; placing the legs and thighs along edges of pan.
  6. Bake for 30 minutes.
  7. Stir vegetables and turn chicken pieces.
  8. Bake another 30-40 minutes longer or until vegetables are tender and juice of chicken is clear when thickest piece is cut to bone (170 degrees for breast, 180 degrees for thighs and legs).

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