1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
3 Yukon gold potatoes (3/4 lb.), cut into 1-inch pieces
1 each red pepper and large red onion, cut into 1-inch pieces
1 each zucchini and yellow squash, cut lengthwise in half, then sliced crosswise
1/2 cup cherry tomatoes
1 cup LEA & PERRINS Marinade Garlic & Herb
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Let's Make It
Combine chicken and vegetables in shallow dish. Add marinade; stir to evenly coat chicken and vegetables with marinade. Refrigerate 30 min. to marinate.
Heat oven to 425°F. Cover rimmed baking sheet with foil; spray with cooking spray. Spread chicken mixture onto prepared baking sheet.
Bake 35 to 40 min. or until chicken is done (165°F) and potatoes are tender.
Prepare using boneless skinless chicken thighs.
For convenience, the chicken and vegetables can be marinated up to 24 hours before baking as directed.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.