Balsamic vinaigrette brings a touch of the Mediterranean to your dinner table in roasted chicken.
Oven-Roasted Italian Chicken and Veggies
- Prep Time 10 min
- Total 9 hr 10 min
- Ingredients 10
- Servings 4
Ingredients
- 1 (3 to 3 1/2-lb.) frying chicken, quartered
- 1/2 cup purchased balsamic vinaigrette salad dressing
- 4 small red potatoes, quartered
- 1 small onion, cut into 1/2-inch wedges
- 4 Frozen Corn-on-the-Cob (from 6 half-ear pkg.)
- 2 small zucchini, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons purchased balsamic vinaigrette salad dressing
Instructions
-
Step1Place chicken in large resealable food storage plastic bag or glass baking dish. Pour 1/2 cup salad dressing over chicken; seal bag or cover dish. Refrigerate 8 hours or overnight to marinate, turning once or twice.
-
Step2Heat oven to 400°F. Remove chicken from marinade; discard marinade. Arrange chicken at one end in ungreased 15x10x1-inch baking pan. Place potatoes, onion and corn at other end in pan.
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Step3Bake at 400°F. for 20 minutes. Add zucchini and bell pepper. Sprinkle vegetables with salt and pepper. Bake an additional 30 to 40 minutes or until chicken is fork-tender and juices run clear, stirring vegetables once during baking time. Before serving, drizzle chicken and vegetables with 3 tablespoons dressing.
Nutrition
570
Calories
22g
Total Fat
47g
Protein
45g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size: 1/4 of Recipe
- Calories
- 570
- Calories from Fat
- 200
- Total Fat
- 22g
- 34%
- Saturated Fat
- 6g
- 30%
- Cholesterol
- 135mg
- 45%
- Sodium
- 660mg
- 28%
- Total Carbohydrate
- 45g
- 15%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 9g
- Protein
- 47g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 70%
- 70%
- Calcium
- 4%
- 4%
- Iron
- 20%
- 20%
Exchanges:
3 Starch; 5 1/2 Lean Meat; 1 Fat;
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