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Oven-Roasted Italian Chicken and Veggies

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By Pillsbury Kitchens
Updated Aug 26, 2016
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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
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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

  • Step 
    1
    Place 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.
  • Step 
    2
    Heat 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.
  • Step 
    3
    Bake 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;
*Percent Daily Values are based on a 2,000 calorie diet.
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