Recipes // Main Dish Chicken and Turkey // Roasted Chicken and Vegetables

Roasted Chicken and Vegetables


By Cathy Mitchell


  • 2 pounds bone-in chicken pieces, whatever your favorites are
  • 1 pound baby red potatoes
  • 1/2 pound baby carrots
  • 1 onion, sliced
  • 1 tablespoon vegetable oil
  • 1 teaspoon Mrs. Dash
  • 1 teaspoon Morton's Nature seasoning


  1. Preheat oven to 375 degrees F. Spray a 9 x 13 casserole dish with cooking spray.
  2. Lay the chicken and vegetables in prepared dish. Add the rest of the ingredients and stir well to coat.
  3. Bake for 1 hour and check the chicken for doneness. Continue roasting until chicken is cooked through and vegetables are tender.
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