Recipe courtesy of Lawry's

Herb Roasted Chicken and Vegetables

  • Total: 1 hr 15 min
  • Prep: 15 min
  • Cook: 1 hr
  • Yield: 6 Servings
Save Recipe


3 pounds bone-in chicken parts

1 cup Lawry's® Herb & Garlic Marinade With Lemon Juice, divided

12 small portobello mushrooms, cut into 1/2-inch slices

2 tablespoons olive oil

2 teaspoons Lawry's® Seasoned Salt

1¾ cups sliced onions

1¾ cups sliced zucchini

1¾ cups bell pepper strips

1¾ cups sliced eggplant


  1. Preheat oven to 375°F. Place chicken, skin-side down, in large baking pan sprayed with no stick cooking spray. Pour 3/4 cup of the marinade over chicken.
  2. Bake 30 minutes, turning once and brushing with remaining 1/4 cup marinade.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Herb-Roasted Chicken with Root Vegetables

One-Pan Roast Chicken with Vegetables

Whole Roast Chicken with Lemon and Herbs

Hearty Chicken Vegetable Soup

Italian Chicken and Vegetable Skillet

Stir-Fried Udon with Chicken and Vegetables

Sheet Pan Greek Chicken and Vegetables

Veggie 'n' Buffalo Chicken Pizza