Roasted Chicken and Veggies
Makes: 9 Servings

Roasted Chicken and Veggies

Root vegetables are great because they last a long time and they all taste so good together. Try mixing root vegetables you know that you like with new varieties you want to try!

Prep time: 15 minutes

Cook time: 40 minutes


  • 1 pound carrots (5 medium carrots)
  • 1 large onion
  • 1 clove garlic
  • 1 pound root vegetables, such as red potatoes, beets, turnips, rutabagas, or parsnips (2 1/2 cups chopped)
  • 1 large lemon
  • ¼ cup water
  • ¼ cup canola oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 pounds boneless, skinless chicken pieces (48 ounces of chicken, fresh or frozen)
    Optional Ingredients
  • 1 teaspoon fresh or ¼ teaspoon dried rosemary
Serving Size: 3 oz chicken and 1/2 cup veggies
Total Fat12 g
Saturated Fat2 g
Cholesterol110 mg
Sodium200 mg
Total Carbohydrate12 g
Dietary Fiber3 g
Total Sugars5 g
Added Sugars included0 g
Protein30 g


  1. Preheat oven to 375°F.
  2. Cut lemon in half and squeeze the juice into a large bowl. Discard seeds.
  3. Add vegetables, water, oil, Italian seasoning, salt, and pepper to the bowl. If using other herbs, add those as well. Toss to combine.
  4. Transfer vegetables to a pan. Leaving the leftover marinade in the bowl. Place pan with veggies in oven. Bake for 10 minutes.
  5. While veggies bake, toss chicken in the remaining marinade. Let sit at room temperature for about 10 minutes.
  6. Remove pan from oven. Add chicken pieces on top of veggies. Return to oven.
  7. Continue roasting until chicken is cooked through and a food thermometer reads 165°F, about 40 minutes more (when you cut into it there should be no pink). As the chicken roasts, use a mixing spoon to turn vegetables about every 15 minutes until cooked.
  8. Serve immediately. Refrigerate leftovers within two hours.

Recipe Source:, Herb Roasted Chicken & Veggies

Share your creation today by sharing a picture to SNAP-Ed NY’s Instagram or Facebook page!

Submit your review

Create your own review

Roasted Chicken and Veggies
Average rating:  
 0 reviews

You May Also Like

This material was funded by U.S. Department of Agriculture’s (USDA) Supplemental Nutrition Assistance Program (SNAP). In accordance with Federal civil rights law and USDA civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, religious creed, disability, age, political beliefs, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.

Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.

To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: How to File a Complaint, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA:

U.S. Department of Agriculture
Office of the Assistant Secretary for Civil Rights
1400 Independence Avenue, SW
Washington, D.C. 20250-9410;
fax: (202) 690-7442; or

This institution is an equal opportunity provider.
Click to view the Full Nondiscrimination Statement

Translate »