Country-Style Chicken And Vegetables

Country-Style Chicken And Vegetables
Makes 6
Prep 20 m
Bake 60 m



  1. 1 of 5 Heat oven to 400 degrees F. Coat 2 large flameproof roasting pans with nonstick cooking spray.
  2. 2 of 5 In a small bowl, combine the chopped garlic, rosemary, parsley, salt, pepper and oil.
  3. 3 of 5 In large bowl, toss mushrooms, potatoes, carrots and onion with 2 tablespoons herb mixture. Spoon into roasting pans, dividing equally. Brush remaining herb mixture over chicken pieces. Place chicken pieces, skin side up, in pans, arranging vegetables around them.
  4. 4 of 5 Bake in 400 degrees F oven for 45 minutes. Then add 1/3 cup wine to each roasting pan. Baste the chicken with the pan juices. Continue to bake for 15 minutes longer or until the chicken is browned and registers 170 degrees F on instant-read meat thermometer and the potatoes are fork-tender. Remove the chicken and vegetables to a serving platter; keep warm.
  5. 5 of 5 Place one pan over medium heat. Add 1/2 cup chicken broth. Bring to a simmer, scraping up any browned bits from bottom of pan with wooden spoon; pour through strainer into small bowl. Repeat with remaining roasting pan and chicken broth. Skim off fat. Pour pan juices over chicken and vegetables, and serve.
Nutrition Information for Country-Style Chicken And Vegetables
Servings Per Recipe: 6
Per Serving: 6 g sat. fat, 140 mg chol., 27 g Fat, total, 34 g carb., 39 g pro., 539 kcal cal., 682 mg sodium, 4 g fiber