Herb Roasted Chicken And Vegetables

• 3 pounds chicken parts bone-in
• 1 cup herb Lawry's(R), & Garlic Marinade With Lemon Juice, divided
• 1 eggplant small, cut into chunks
• 2 cups bell pepper strips
• 2 cups onion wedges
• 2 cups zucchini sliced
• 1 onion small, cut into thin wedges
• 1 cup sliced carrots
• 12 portobello mushrooms cut into 1/2 inch slices
• 2 tablespoons olive oil
• 2 teaspoons seasoned salt Lawry's(R)

1. Preheat oven to 375Fu0b0. 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.
3. Meanwhile, toss vegetables, oil and seasoned salt in large bowl. Arrange vegetables around chicken. Bake 30 minutes longer or until chicken is cooked through.

chicken, garlic, eggplant small, bell pepper, onion wedges, zucchini, onion, carrots, portobello mushrooms, olive oil, salt

Taken from www.yummly.com/recipe/Herb-Roasted-Chicken-and-Vegetables-1962545 (may not work)