Herb and Garlic Chicken and Vegetables

Gluten Free
Dairy Free
Health score
22%
Herb and Garlic Chicken and Vegetables
75 min.
4
533kcal

Suggestions


Welcome to a delightful culinary experience with our Herb and Garlic Chicken and Vegetables! This gluten-free and dairy-free dish is perfect for those seeking a wholesome meal that doesn't compromise on flavor. Imagine succulent pieces of chicken, infused with a savory herb and garlic blend, roasting to perfection alongside a medley of vibrant vegetables. The aroma wafting through your kitchen will have everyone eagerly anticipating dinner.

In just 75 minutes, you can create a satisfying meal that serves four, making it ideal for family gatherings or a cozy dinner with friends. The combination of tender chicken, crisp celery, sweet carrots, and hearty russet potatoes not only provides a burst of color on your plate but also a balanced nutritional profile. With 533 calories per serving, this dish is a great option for those mindful of their dietary choices.

Whether you're looking for a comforting lunch or a hearty dinner, this Herb and Garlic Chicken and Vegetables recipe is sure to impress. It's simple enough for a weeknight meal yet elegant enough for special occasions. So, roll up your sleeves, gather your ingredients, and get ready to enjoy a delicious, home-cooked meal that everyone will love!

Ingredients

  • lb chicken whole
  • tablespoons vegetable oil 
  • envelope savoury with garlic soup mix (from 2.4-oz box)
  • 0.3 cup chicken broth 
  • medium stalks celery cut into 4-inch pieces cut in half lengthwise, then
  • large onion cut into 6 wedges
  • large carrots cut into 4-inch pieces cut in half lengthwise, then
  • medium baking potatoes unpeeled cut into 8 pieces

Equipment

  • bowl
  • frying pan
  • oven

Directions

  1. Heat oven to 425°F.
  2. Remove skin from chicken if desired. In small bowl, mix oil, soup mix and broth.
  3. Brush both sides of chicken pieces with about half of the oil mixture.
  4. In large bowl, mix celery, onion, carrots, potatoes and remaining oil mixture. Arrange vegetables in ungreased 15x10x1-inch pan.
  5. Bake 15 minutes.
  6. Place chicken pieces in pan, overlapping vegetables if necessary.
  7. Bake 35 to 40 minutes longer or until vegetables are tender and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).

Nutrition Facts

Calories533kcal
Protein25.46%
Fat53.73%
Carbs20.81%

Properties

Glycemic Index
47.65
Glycemic Load
17.23
Inflammation Score
-10
Nutrition Score
24.167826165324%

Flavonoids

Apigenin
1.14mg
Luteolin
0.47mg
Isorhamnetin
1.88mg
Kaempferol
0.42mg
Myricetin
0.03mg
Quercetin
7.84mg

Nutrients percent of daily need

Calories:532.54kcal
26.63%
Fat:31.73g
48.81%
Saturated Fat:8.16g
50.98%
Carbohydrates:27.64g
9.21%
Net Carbohydrates:23.86g
8.68%
Sugar:4.58g
5.09%
Cholesterol:122.86mg
40.95%
Sodium:250.68mg
10.9%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:33.82g
67.63%
Vitamin A:6437.4IU
128.75%
Vitamin B3:12.79mg
63.93%
Vitamin B6:1.07mg
53.39%
Selenium:24.41µg
34.88%
Phosphorus:332.82mg
33.28%
Vitamin K:33.49µg
31.9%
Potassium:1032.83mg
29.51%
Vitamin B5:2.05mg
20.51%
Manganese:0.36mg
18.18%
Vitamin C:14.95mg
18.12%
Zinc:2.67mg
17.83%
Magnesium:70.76mg
17.69%
Vitamin B2:0.3mg
17.44%
Vitamin B1:0.24mg
15.98%
Iron:2.76mg
15.34%
Fiber:3.78g
15.14%
Folate:53.07µg
13.27%
Copper:0.24mg
11.9%
Vitamin E:1.42mg
9.45%
Vitamin B12:0.51µg
8.5%
Calcium:74.43mg
7.44%
Vitamin D:0.33µg
2.18%