Country Style Chicken and Vegetables

Country Style Chicken and Vegetables

Time: 1 hrs 20 mins


  • 4 large garlic cloves, coarsely chopped
  • 2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary
  • 2 tablespoons chopped parsley
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 cup olive oil
  • 3 large portabella mushrooms, cut into 1-inch pieces
  • 2 lbs small red potatoes, cut into quarters
  • 4 medium sized carrots, peeled and cut into 1 inch pieces
  • 1 medium sized onion, cut into eighths
  • 6 chicken quarters
  • 2/3 cup chicken broth
  • 1 cup chicken broth


  • 1 Heat oven to 400 degrees. Coat 2 large flameproof roasting pans with non-stick cooking spray.
  • 2 In a small bowl, combine the chopped garlic, rosemary, parsley, salt, pepper and oil.
  • 3 In a large bowl, toss mushrooms, potatoes, carrots and onion with 2 tablespoons herb mixture. Spoon into roasting pans, dividing equally between the two.
  • 4 Brush remaining herb mixture over chicken pieces. Place chicken, skin side up in pans and arrange the vegetables around them.
  • 5 Bake in 400-degree oven for 45 minutes. Then add 1/3-cup chicken broth to each roasting pan. Baste the chicken with pan juices. Continue to bake for 15 minutes longer.
  • 6 Remove the chicken and vegetables to a serving dish, keep warm.
  • 7 Place one pan over medium heat on stovetop. Add cup chicken broth. Bring to a simmer, scraping up any browned bits from bottom of pan, pour through strainer to a small bowl. Repeat with remaining roasting pan and chicken broth.
  • 8 Pour pan juices over chicken and vegetables and serve.

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