Oven Roasted Chicken And Vegetables
Juicy oven-roasted chicken breasts with tender potatoes and carrots, coated in savory onion soup mix and garlic, perfect for a hearty, family-friendly dinner.
Ingredients
Instructions
- Preheat oven to 450°F.
- In a large plastic bag, add all ingredients. Close the bag and shake until the chicken and vegetables are evenly coated.
- Empty all contents into a prepared baking dish.
- Arrange the chicken breasts with the side up and bake, uncovered, basting halfway through.
- Bake for 45 minutes or until the chicken and vegetables are done.
Tips & Substitutions
For extra flavor, you can marinate the chicken in the onion soup mix and olive oil for a few hours before cooking. If you don't have onion soup mix, a combination of dried onions, beef bouillon, and spices can work well as a substitute. Feel free to add other vegetables like bell peppers or zucchini to enhance the dish. Make sure to cut the potatoes and carrots into similar sizes for even cooking.
Serving Suggestions
Serve the oven-roasted chicken and vegetables with a side of crusty bread or over a bed of rice for a complete meal. A simple green salad with a light vinaigrette pairs well too. For an elegant touch, consider serving it alongside Jenny'S Cream Of Crab Soup as a starter. This dish is perfect for family dinners or gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and vegetables in a baking dish, cover with foil, and warm in a preheated oven at 350°F until heated through, about 20-25 minutes. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Oven Roasted Chicken And Vegetables contains roughly 891 calories, with 15g protein, 117g carbohydrates, and 43g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (97% of the Daily Value), and potassium (74% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 682mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skin-on chicken for this recipe?
Yes, you can use skin-on chicken breasts for added flavor and moisture. Just be sure to adjust the cooking time slightly, as skin can take a bit longer to cook through. Basting the chicken halfway through will help keep it juicy.
What can I substitute for carrots?
If you don’t have carrots, you can substitute with other root vegetables like parsnips or sweet potatoes. Broccoli or asparagus can also be used for a different flavor profile, but they may require less cooking time, so add them halfway through the baking process.
How do I know when the chicken is done?
To ensure the chicken is fully cooked, use a meat thermometer to check the internal temperature; it should read 165°F. Additionally, the juices should run clear when the chicken is pierced. If the chicken is still pink, continue baking and check again in a few minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).