Mediterranean Herb Roasted Chicken Vegetables Recipes

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MEDITERRANEAN HERB ROASTED CHICKEN & VEGETABLES



Mediterranean Herb Roasted Chicken & Vegetables image

Wake up the flavor of roast chicken with a splash of Lawry's® Mediterranean Herb & White Wine Marinade. Add veggies to the roasting pan to make this a complete dinner.

Provided by Lawry's

Categories     Entrees,

Yield 6

Number Of Ingredients 7

2 1/2 pounds bone-in chicken parts
1 package (8 oz) mushrooms halved
1 medium onion cut into wedges
1 medium red bell pepper cut into 1-inch pieces
1 medium yellow squash cut into 1-inch cubes
1 medium zucchini cut into 1-inch cubes
1 cup Mediterranean Herb White Wine

Steps:

  • Preheat oven to 400°F. Arrange chicken and vegetables in single layer on large foil-lined shallow baking pan. Pour marinade evenly over chicken and vegetables.
  • Bake 45 minutes or until chicken is cooked through and vegetables are tender. Serve with crusty Italian bread, if desired.

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES



Mediterranean Chicken With Roasted Vegetables image

Make and share this Mediterranean Chicken With Roasted Vegetables recipe from Food.com.

Provided by English_Rose

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 lb tiny new potatoes, thinly sliced
2 zucchini, diagonally sliced
2 red onions, cut into wedges
2 yellow peppers, seeded and cut into chunks
8 roma tomatoes, halved
salt and pepper
20 black olives, pitted
4 boneless skinless chicken breasts
5 tablespoons olive oil
2 1/2 tablespoons pesto sauce

Steps:

  • Preheat the oven to 400°F
  • Spread the potatoes, zucchini, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
  • Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
  • Mix the olive oil and pesto together until well blended and spoon evenly over the chicken.
  • Cover the tin with foil and cook for 40 minutes.
  • Remove the foil from the tin.
  • Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

Nutrition Facts : Calories 472.2, Fat 21.5, SaturatedFat 3.2, Cholesterol 68.4, Sodium 295.2, Carbohydrate 39, Fiber 6.8, Sugar 8.4, Protein 33.3

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