Chicken, Pot Roasted
A hearty and flavorful roasted chicken dish with tender vegetables, infused with herbs and lemon, perfect for comforting family dinners or casual gatherings.
Ingredients
- 1 chicken, cut up and skinned ⓘ
- 8 small new potatoes, scrubbed ⓘ
- 5 small onions or 1 large onion, quartered ⓘ
- 4 large carrots, peeled and cut into 3-inch pieces ⓘ
- 14 oz. can low-fat low-sodium chicken broth ⓘ
- 1 Tbsp. lemon juice ⓘ
- 1 tsp. oregano ⓘ
- 1/2 tsp. thyme ⓘ
- black pepper
- 2 Tbsp. chopped parsley ⓘ
- 3 cloves garlic, chopped ⓘ
Instructions
- Preheat oven to 350°F (175°C). Arrange chicken, potatoes, onions, and carrots in a baking dish.
- Pour lemon juice over the vegetables. Sprinkle garlic, oregano, thyme, and black pepper on top.
- Bake, uncovered, for 40 to 45 minutes or until the chicken is fork-tender, turning the vegetables and chicken halfway through and basting with pan juices.
- When ready, transfer to a serving dish and sprinkle with chopped parsley.
Nutrition & Diet Analysis (per serving)
498
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).