Herb-Roasted Chicken and Vegetables

5 from 17 votes

Simple seasonings, fresh vegetables, and chicken pieces all cook together in one dish for an easy and satisfying freezer dinner!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings people

Calories 509kcal

Author Blair Lonergan

2 lbs. bone-in chicken pieces thighs, breasts, and/or drumsticks (I used 8 drumsticks)
1 pound baby red potatoes you can leave them whole if they’re small, or cut larger potatoes in half
½ pound carrots peeled and sliced into large chunks (or whole baby carrots)
1 onion chopped into large chunks
1 tablespoon olive oil
½ teaspoon minced dried onion
½ teaspoon minced dried basil
½ teaspoon minced dried parsley
½ teaspoon minced dried garlic
½ teaspoon salt

Place chicken and vegetables in a 9 x 13-inch baking dish that has been sprayed with cooking spray. Drizzle with oil, sprinkle with herbs and salt, and toss to coat.
Cover tightly with plastic wrap and foil; freeze until ready to bake.
When ready to bake, thaw dish in refrigerator overnight.
Remove the cover and bake in a 375-degree oven for 1 hour. Check to see if the chicken is cooked through. Return to the oven, if necessary, until chicken is done and vegetables are tender.