Hints of rosemary and thyme highlight the signature flavors of Southern France with this home-cooked creation any night of the week.
PREP TIME: 15 minutes
COOK TIME: 45 minutes
Makes 10 servings.
YOU WILL NEED
1 pkg. Recipe & Seasoning Mix
1/4 cup white wine
2 tbsp. olive oil
3 lbs. bone-in chicken parts
1 lb. small red potatoes, cut into 1-inch cubes
2 cups baby carrots
1. MIX wine, oil and Seasoning Mix in large bowl. Add chicken and vegetables; toss to coat well.
2. ARRANGE chicken, skin side down, and vegetables in single layer on large shallow foil-lined baking pan sprayed with no stick cooking spray.
3. ROAST in preheated 425°F oven 45 minutes or until chicken is cooked through and vegetables are tender. Stir vegetables and turn chicken after 30 minutes.
ONION, SEA SALT, HERBES DE PROVENCE (ROSEMARY, CHERVIL, MARJORAM, THYME, SAVORY, AND LAVENDER), GARLIC, SPICES, CORN STARCH, UNREFINED SUGAR, SUNFLOWER OIL, AND CITRIC ACID.