Judy's Herb Chicken with Spring Vegetables

I modified this recipe 3 different ways. First, I used boneless skinless chicken because I wanted to use the chicken I already had in my freezer. Trusty kitchen friend and fellow BSC member Kathleen suggested I used bacon in place of the skin that was suppose to be on the chicken because how else would I get the herbs in the chicken?! So I place the herbs on the chicken, then rolled it up and wrapped it in bacon and tighten with a toothpick. Confused? Sorry, this just goes to show that it would have been much easier if I used skin-on chicken. :/ Second modification, I used yellow onions instead of cipollini onions because TJ's didn't have any. Third modification, I omitted the mushrooms. In fact, I even decreased the amount of carrots and snap peas to use because it was a lot for the Mister and I to finish. The recipe suggested cooking the chicken in the oven for 15 minutes after it was pan-cooked. It was more like 30 minutes for me. I think if I pan cooked it longer, it would've been 15 minutes in the oven.

I asked the Mister if he wanted the chicken with pasta or rice and he chose rice, thus I served it with pasta. The verdict? Me, I had the white meat and it was meh. The Mister had the dark thigh meat and said it was real tasty. I think it was just too herb-y, I know it's called "herb chicken", but I think you could maybe skip the parsley and just use the thyme. However, the veggies were really yummy and tasty! So if I were to cook it again, I would probably use only dark meat, less herbs and half the recipe!