Roasted Chicken with seasonal vegetables Recipe

This savory dish is something that my father has made many times before and he has now handed the reigns to me. It might not be as good as his but I add a little something extra to the pot so to speak that makes it stand on its own.
Roasted Chicken with seasonal vegetables picture


Preparation Time25 MinCooking Time1 Hr 0 Min
Ready In1 Hr 25 MinDifficulty LevelMedium
Health IndexHealthyServings4
Main IngredientInterest Group


 Olive oil1 Teaspoon
 Water1⁄4 Cup (4 tbs)
 Crushed bay leaves1 Tablespoon
 Split chicken breasts4
 Yellow onion1⁄2 , quartered
 Garlic2 Clove (10 gm), chopped
 Baby potatoes5 , quartered
 Whole carrots/Use baby carrots4 , cut into 1/4"
 Seasoning2 Teaspoon (Mrs. Dash Traditional)
 Salt To Taste
 Ground pepper To Taste

Nutrition Facts

Serving size

Calories 267 Calories from Fat 34

% Daily Value*

Total Fat 4 g5.9%

Saturated Fat 0.85 g4.3%

Trans Fat 0 g

Cholesterol 99.8 mg

Sodium 263.4 mg11%

Total Carbohydrates 15 g5%

Dietary Fiber 3.5 g14.1%

Sugars 3.5 g

Protein 41 g82.6%

Vitamin A 213.1% Vitamin C 21.3%

Calcium 8.6% Iron 17.5%

*Based on a 2000 Calorie diet


**VERY IMPORTANT: Thaw out Chicken in fridge properly beforehand** Preheat oven to 350 degrees. Take thawed out chicken out of package and place on lightly oiled broiler pan and then add the water. Using a large cutting board, cut up half a yellow onion; set aside. Grabbing the carrots, cut off both ends and peel until the skin is off, cut into 1/4 slices and then set aside. Grab two cloves of garlic, take the skin off, and chop them into small bite size pieces. Take the potatoes and quarter them before placing all the rest of the vegetables into a medium sized bowl. Spread the vegetables over the chicken and in the spaces in between. Spray olive oil over the chicken and veggies and then season them with Mrs. Dash,crushed bay leaves, salt, and ground pepper. Place on top rack of oven and roast for an hour. Let cool for about 10 minutes and then enjoy!