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Oven Roasted Chicken and Vegetables


3 pounds chicken, cut into pieces
2 1/2 pounds assorted fresh vegetables such as: zucchini, yellow squash, red or green bell peppers, yellow or red onions, carrots, and mushrooms, sliced
2 tablespoons olive or vegetable oil
1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix

Serving Size : 4

Heat the oven to 425 degrees. In a large roasting pan, combine all the ingredients until evenly coated. Bake, uncovered, basting occasionally, 50 minutes, or until the chicken is done and the vegetables are tender.




STACKS, The Art of Vertical Food

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