Chicken with Vegetables and Herb Sauce

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 onion, diced
• 3 cloves garlic, minced
• 2 teaspoons dried thyme leaves
• 1 tablespoon dried rosemary, crushed
• 1 teaspoon dried sage
• 1 teaspoon dried marjoram
• 6 boneless, skinless chicken breast halves, cut into quarters
• 10 red potatoes, halved
• 1 pound fresh asparagus, trimmed
• 2 small zucchini, cut into 1-inch pieces
• 2 small yellow summer squash, cut into 1-inch pieces
• 1/4 cup butter, melted
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon hot pepper sauce (such as Crystal®)
• 1 tablespoon chopped fresh parsley (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C). Grease a large roasting pan or two baking sheets.

2. In a large bowl, whisk together the melted butter, olive oil, diced onion, minced garlic, thyme, rosemary, sage, marjoram, salt, black pepper and hot pepper sauce to make a herb sauce.

3. Place the potatoes, asparagus, zucchini and yellow squash in the roasting pan. Pour half the herb sauce over the vegetables and toss to coat.

4. Arrange the chicken quarters over and between the vegetables. Brush the chicken with the remaining herb sauce.

5. Roast for about 25 minutes, then stir the vegetables gently so they cook evenly.

6. Continue roasting for 15 to 20 minutes more, until the potatoes are tender and the chicken reaches 165°F (74°C) in the thickest part.

7. Let rest for 5 minutes. Sprinkle with chopped parsley if using, and serve with the pan juices spooned over the top.