Name: Herb and Garlic Chicken and Vegetables
Prep time: 20 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 1 cut-up whole chicken (3 to 3 1/2 lb); 2 tablespoons olive or vegetable oil; 1 envelope savory herb with garlic soup mix (from 2.4-oz box); 1/3 cup chicken broth; 4 medium stalks celery, cut in half lengthwise, then cut into 4-inch pieces; 1 large onion, cut into 6 wedges; 2 large carrots, cut in half lengthwise, then cut into 4-inch pieces; 2 medium unpeeled russet potatoes, each cut into 8 pieces

Herb and Garlic Chicken and Vegetables

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Prep Time:
20 minutes

Total Time:
1 hour 15 minutes

Simplify cooking time by baking seasoned chicken and veggies with instant soup mix.

Ingredients:

1 cut-up whole chicken (3 to 3 1/2 lb)
2 tablespoons olive or vegetable oil
1 envelope savory herb with garlic soup mix (from 2.4-oz box)
1/3 cup chicken broth
4 medium stalks celery, cut in half lengthwise, then cut into 4-inch pieces
1 large onion, cut into 6 wedges
2 large carrots, cut in half lengthwise, then cut into 4-inch pieces
2 medium unpeeled russet potatoes, each cut into 8 pieces

Instructions:

Preheat oven to 425°F. If desired, remove skin from chicken. In a small bowl, combine oil, soup mix, and broth. Brush both sides of chicken pieces with half of the oil mixture.
Combine celery, onion, carrots, and potatoes in a large bowl with the remaining oil mixture. Transfer the vegetables to a 15x10x1-inch pan and bake for 15 minutes, without greasing the pan.
Arrange the chicken pieces in the pan, nestling the vegetables around them. Bake for 35 to 40 minutes, or until the vegetables are tender and the chicken juices run clear when the thickest piece is cut to the bone (170°F for breasts; 180°F for thighs and legs).

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