• 256bc35d49a6446213252ad9171e8295

Pan Oven Roasted Chicken And Vegetables

Pan-Oven Roasted Chicken and Vegetables

Prep
Cook
Serves 4people
Ingredients
1/4
cup chicken broth
2
tbsp olive oil
1
tsp salt
1
tsp thyme, dried
1/2
tsp pepper
2
sweet potatoes, medium sized, peeled and cut into 8 pieces each
1 1/2
cups baby carrots, cut in half lengthwise
1
onion, large, cut into 8 wedges
8
garlic cloves, finely chopped
3 1/2
lb roasting chickens, cut up
Directions
1.
Preheat oven to 425 degrees.
2.
Use a large bowl, mix broth, oil, salt, thyme, pepper, vegetables, and garlic; toss to coat.
3.
Remove vegetables with slotted spoon and put onto 15X10X1 inch pan which is not greased, spreading on half of the pan.
4.
Add chicken pieces to remaining broth mixture in the large bowl, turning chicken over to coat all sides.
5.
Place chicken pieces, skin side down, onto other half of pan; placing the legs and thighs along edges of pan.
6.
Bake for 30 minutes.
7.
Stir vegetables and turn chicken pieces.
8.
Bake another 30-40 minutes longer or until vegetables are tender and juice of chicken is clear when thickest piece is cut to bone (170 degrees for breast, 180 degrees for thighs and legs).

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