Herb-coated roasted chicken is served with a bounty of roasted vegetables and beans in this healthy main dish.
Serve with a slice of crusty bread.
Combine parsley, oregano, basil, rosemary, salt and ground pepper in a small bowl.
Place chicken on one of the prepared pans.
Sprinkle with half of the herb mixture.
Combine mushrooms, onion, bell pepper and garlic in a large bowl.
Drizzle with oil; toss to coat.
Place mushroom mixture on the other prepared baking pan.
Roast chicken and vegetables 30 minutes, stirring vegetable mixture once.
Continue to roast about 15 minutes or until asparagus is crisp-tender.
To serve, cut chicken into bite-size pieces; combine with roasted vegetables.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
