Roasted Chicken and Vegetables

(4) 3 Reviews
Prep Time
Total Time

8 servings

What You Need

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Make It

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  • Heat oven to 425°F. Toss chicken, potatoes and carrots with dressing; spread into shallow pan sprayed with cooking spray.
  • Bake 40 to 50 min. or until chicken is done (165ºF) and vegetables are tender. Sprinkle with Parmesan.

Easy Cleanup

Line pan with foil before using for easy cleanup.


Substitute sweet potatoes and your favorite peppers, such as poblano, for the carrots.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 220
% Daily Value
Total fat 11g
Saturated fat 3g
Cholesterol 50mg
Sodium 280mg
Carbohydrate 12g
Dietary fiber 2g
Sugars 2g
Protein 17g
Vitamin A 50 %DV
Vitamin C 10 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • taximommy2 | Sun, Aug 11 2013 9:52 AM

    Family loves this, quick and easy!

  • Allison1919 | Thu, Mar 21 2013 10:20 PM

  • sportynane49 | Sun, Nov 13 2011 3:22 PM

    So Easy and so many ways to variate w/ the vegies. You can use any vege w/ it. thie one is !!!!Geat for Beginners" ~~~