Recipe courtesy of Lawry's

Herb Roasted Chicken and Vegetables

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