Roast Chicken 'n' Veggies

Makes 6
Prep 15 m
Bake 45 m



  1. 1 of 3 Heat oven to 425 degrees F. Cut joint between leg and thigh to separate. Trim and discard excess skin and fat.
  2. 2 of 3 Drain artichokes, reserving 1/3 cup marinade. In large roasting pan, combine artichoke hearts, potatoes, onion, red pepper and beans. Toss with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper. Arrange legs and thighs, skin side up, on top. Mix lemon juice into reserved marinade. Pour over chicken. Sprinkle chicken with remaining salt, pepper, rosemary.
  3. 3 of 3 Bake in 425 degree F oven for 45 minutes or until chicken is browned and internal temperature is 160 degrees F on instant-read thermometer. Makes 6 servings.
Nutrition Information for Roast Chicken 'n' Veggies
Servings Per Recipe: 6
Per Serving: 23 g carb., 14 g Fat, total, 450 kcal cal., 56 g pro., 211 mg chol., 3 g sat. fat, 872 mg sodium, 6 g fiber
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Printed from 07/19/2019