Roasted Chicken and Vegetables


This is a delicious winter dish.  You can make this a one-pot meal by cooking it in a Dutch oven.  Otherwise, use a large skillet and a 9 x 13 inch baking dish.

Roasted Chicken and Vegetables
Serves 4


8 oz chicken breasts
8 oz chicken thighs
2 cloves of garlic, minced
1 large onion, sliced
4 small red skinned potatoes, diced into 1 inch pieces
1 cup chopped carrots, 1 inch peices
1 cup chopped celery, 1 inch peices
1 large onion sliced
2 cups chicken broth
1 tsp spices, suggested: thyme, parsley, basil, oregano


Preheat the oven to 400 degrees F.

Fill either a skillet or dutch oven with a little bit of oil and sear the chicken breasts and thighs until the outsides are a nice crispy brown.  Remove the chicken and set aside.

Add a little bit more oil to the pan and cook the garlic and onions until they become translucent. Add the chicken broth and spices.  Use a wooden spoon to deglaze the bottom of the pan. Add the potatoes and cook for 10 minutes on medium heat. Add the carrots and celery and cook for another 7 minutes, stirring once in a while.

Place a layer of the vegetabes on the bottom of a baking dish. Add the chicken and the rest of the vegetables on top. Bake for 20 minutes.

Nutrition Facts:
Calories: 330 | Total Fat: 10g | Carbohydrate: 19g | Fiber: 3g | Protein: 40g

With assistance from nutrition intern Stephanie Leung.

One response to “Roasted Chicken and Vegetables

  1. looks delicious

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