Country-Style Chicken & Veggie Bake
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
prep & cook time- 1 hr 20 min, 6 servings
Ingredients
  • 4 - 5 large cloves garlic, minced
  • 2 Tbs fresh rosemary, chopped (or 2 tsp dried)
  • 2 Tbs fresh parsley, chopped (or 1 Tbs dried)
  • 1 tsp coarse salt
  • ¼ tsp fresh ground black pepper
  • ¼ c extra virgin olive oil
  • 1 (10oz) pkg fresh mushrooms, halved
  • 2 lbs large potatoes, peeled and cut into 1-inch chunks
  • 4 medium carrots, peeled and cut into 1-inch pieces
  • 1 large onion, cut into eighths
  • 1 (3½lb) chicken (cut into 8) or 6 chicken leg quarters
  • ⅔ c chicken broth or dry white wine
  • 1 c chicken broth
Instructions
  1. Preheat oven to 400. Spray a large roasting pan or 2 9x13 pans with cooking spray.
  2. Combine chopped garlic, rosemary, parsley, salt, pepper and oil in small bowl.
  3. Into a large bowl, gently toss together the mushrooms, potatoes, carrots and onions with about 2 Tbs of the oil & herb mixture to coat well.
  4. Add to roasting pan (or divide between 2 9x13 pans).
  5. Place rinsed chicken pieces on top of veggies, skin side up. Brush remaining oil/herb mixture onto chicken.
  6. Bake at 400 degrees for about 45 minutes.
  7. Add the 1⅔ c of chicken broth (or ⅔ c wine & 1 c broth) to pans and baste chicken.
  8. Bake an additional 15 - 25 minutes or until the chicken is golden and 170 degrees internally. The potatoes & carrots should be fork tender.
  9. Serve chicken and veggies with drippings spooned over top.
Recipe by A Hen's Nest - NW PA Single Woman Mom Blog at http://ahensnest.com/2009/10/country-style-chicken-veggie-bake.html