Herb Roasted Chicken and Vegetables Recipe
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With minimal preparation, you can have a savory dinner of oven roasted chicken and vegetables.
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3 pounds bone-in chicken parts
2 tablespoons olive oil, divided
2 tablespoons McCormick® Perfect Pinch® Salt Free Savory All-Purpose Seasoning
4 cups assorted cut-up vegetables, such as potatoes, carrots and onions
1. Preheat oven to 350° F. Place chicken in shallow roasting pan. Brush with 1 tablespoon of the oil. Sprinkle 1 tablespoon of the Seasoning all over chicken.
2. Toss vegetables in large bowl with remaining 1 tablespoon each oil and Seasoning. Arrange vegetables around chicken.
3. Bake 1 1/4 hours or until chicken is cooked through and vegetables are tender.
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Calories: 279 Calories
Fat: 15 Grams
Protein: 26 Grams
Cholesterol: 82 Milligrams
Carbohydrates: 10 Grams
Sodium: 88 Milligrams
Fiber: 2 Grams
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