Recipes and Cooking Italian Roasted Chicken and Veggie Toss Be the first to rate & review! This dinner recipe is packed full with carrots, onion, mushrooms, zucchini, sweet pepper, and chicken. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 25 mins Roast Time: 50 mins Total Time: 1 hr 15 mins Servings: 6 Jump to Nutrition Facts Ingredients Nonstick cooking spray 2 bone-in chicken breast halves (about 2 lb.) 1 cup peeled fresh baby carrots 1 medium onion, cut into 8 wedges 8 ounce fresh mushrooms 3 cup 1-inch chunks zucchini 1 cup 1-inch chunks red or green sweet pepper 3 tablespoon olive oil ¼ teaspoon salt ¼ teaspoon black pepper 2 tablespoon balsamic vinegar 1 teaspoon dried Italian seasoning, crushed 1 8 ounce pkg. Mediterranean escarole and leaf lettuce salad blend ¼ cup shredded Parmesan cheese (1 oz.) Directions Preheat oven to 375ºF. Coat a shallow roasting pan with cooking spray. Arrange chicken, skin sides up, in one half of prepared pan. In other half of pan arrange carrots and onion. Roast 25 minutes. Add mushrooms, zucchini, and sweet pepper to carrots and onion. Drizzle chicken and vegetables with 2 Tbsp. of the oil and sprinkle with salt and black pepper. Roast 25 minutes more or until chicken is done (170ºF) and vegetables are tender. Set chicken aside until cool enough to handle. Transfer vegetables to a bowl. Remove and discard chicken skin and bones. Shred chicken using two forks. Add chicken and any juices in pan to vegetables; toss. In a small bowl whisk together remaining 1 Tbsp. oil, vinegar, and Italian seasoning. Drizzle over chicken mixture; toss to coat. Arrange salad greens on a platter. Spoon chicken mixture over greens and sprinkle with cheese. Versatile Veggie Use any combination of 8 cups torn fresh salad greens as a bed for this dish. Rate it Print Nutrition Facts (per serving) 219 Calories 10g Fat 10g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 219 % Daily Value * Total Fat 10g 13% Saturated Fat 2g 10% Cholesterol 51mg 17% Sodium 217mg 9% Total Carbohydrate 10g 4% Total Sugars 5g Protein 22g Vitamin C 42.5mg 213% Calcium 80.8mg 6% Iron 1.4mg 8% Potassium 585mg 12% Folate, total 48.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.