I have another hearty and healthy chicken dinner for you all today. This is one of my very favorite ways to eat baked chicken with vegetables. It comes together in about 30 minutes, bakes for about 20, and requires very little work from you! And the leftovers freeze great! Oh, and I even give you free rein over what vegetables you choose.

Chicken and vegetable bake

• 15m prep
• 45m cook
• 4 servings

Fresh recipe inspiration. Free in Coles stores and online.

7.5

out of 10

Health Score*

MEDIUM

3366 calories per serve

Allergens: Recipe may contain gluten, wheat and yeast.

• 11 Ingredients
• 3 Method Steps

• 8 Coles RSPCA Approved Chicken Thigh Cutlets
• 1 tbsp ground paprika
• 1 garlic clove, crushed
• 1/4 cup (60ml) extra virgin olive oil
• 500g kent pumpkin, seeded, cut into wedges
• 4 flat mushrooms
• 1 large brown onion, unpeeled, quartered
• 2 beetroot, peeled, cut into wedges
• 400g can chickpeas, rinsed, drained
• 1/3 cup flat-leaf parsley leaves
• Sliced Coles Bakery Stone Baked White Sourdough Vienna, to serve
• Select all ingredients

ADD TO SHOPPING LIST

We are temporarily pausing click-to-cart functionality due to a technical issue. We will resume as soon as possible. Thank you for understanding.

• Step 1Preheat oven to 200C. Combine the chickenUnsure of the quantity needed?Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!OK, GOT IT, paprika, garlic and 1 tablespoon of the oil in a large bowl. Toss to coat.
• Step 2Place the pumpkin, mushrooms, onion, beetroot and chickpeas in a large baking tray. Drizzle with the remaining oil. Top with the chicken. Roast for 40-45 mins or until the chicken is cooked through and vegetables are golden and tender.
• Step 3Sprinkle the chicken and vegetables with parsley and serve with bread.

BAKED CHICKEN AND VEGETABLES

Baked Chicken and Vegetables is a quick fix dinner with big results. The crispy skin, tender meat, and succulent vegetables are amazingly delicious! Seasoned with Herbes de Provence Blend, it’s like a trip to France without the jetlag.

Precede this baked chicken and vegetables dinner with a tasty Grated Carrot Salad and follow it up with the Cheese and Fruit Course for a fun twist on a 3-course French dinner. Go for the gusto with a fourth, serving Chocolate Fondue as a sweet ending.

We spent a month in France to celebrate our 20th wedding anniversary. I came home with a huge list of recipes to make based on our experiences traveling throughout the western part of the country. We ate well, that is for sure.

This recipe for Baked Chicken and Vegetables is not one we ate in France. It’s one that we smelled. Every day in Paris, we were tempted by the savory aroma of roast chicken and vegetables on our walk from our apartment to the metro station.

Picture me as Remy marching on my hind legs down the Rue Daguerre, turning my head as I sniff out the source of something AMAZING.

In the mornings we saw this row of rotisserie chickens poised over a pile of bell peppers, onions, tomatoes, and potatoes. I thought it was the strangest combination of vegetables to pair with a roast chicken, but the smell convinced me otherwise.

Inevitably on the days when we meant to pick up a chicken on our way back to our lodgings, they were sold out or had closed early. So I had to make my own version of baked chicken and vegetables stateside.

WHY MAKE THIS

It’s unique! Carrots, potatoes, and onions I get. I roast those with meat all the time. I’d just never used peppers and tomatoes in the roasting pan. But, man! I’m glad I tried it. While peppers and tomatoes may not be “in season” in the winter, roasting them like this makes whatever you find at the grocery store taste amazing.

It’s easy. Since baked chicken and vegetables is basically a one-dish supper, it’s super easy to pull together. Clean and trim the vegetables, toss them with olive oil and herbs and spices. Season the chicken. Put them all together in a roasting pan and slide it in the oven. Then just walk away.

Depending on the size of your chicken, it may take several hours to cook in the oven, but trust me, your house will smell AMAZING!

INGREDIENTS

Baked Chicken and Vegetables is a super simple dinner. Here’s what you’ll need:

baby potatoes – I love baby potatoes for their ease in prep: just wash and trim, no peeling required. That said, they are more expensive than larger potatoes. Use what you have, just cut them down to size so that they’ll cook in the same time as your chicken.

bell pepper – I like green and red for their pretty color, but you can use whatever color peppers you have on hand.

onion – Any onion will work, brown or white.

tomatoes – I’ve tested this with both slicing tomatoes and roma. I imagine it will work with grape tomatoes as well, but I haven’t tried it.

oil – You’ll need some fat to coat the veggies, but not a lot. You can use whatever cooking oil you like to use. Olive oil adds a nice Mediterranean flair.

nonstick cooking spray – You can use more oil to coat the chicken pieces, but I find that a light spritzing of oil is really all I need. If you’d like, you can spread oil or melted butter on the chicken instead.

herbs and spices – Use your favorite seasonings on Baked Chicken and Vegetables. You can mix it up however you like. I love it simply with salt, pepper, garlic powder, and a homemade Herbes de Provence Blend.

chicken – You can bake whatever bone-in chicken pieces you prefer: legs, quarters, thighs, breasts, or wings. You can even use a whole chicken in this recipe. The baking time will vary depending on what you choose. Consult this chart of cooking times so as not to overcook your chicken.

STEP-BY-STEP INSTRUCTIONS

Here’s how to get Baked Chicken and Vegetables on the dinner table in a flash:

Prep step – Preheat the oven to 375°.

1. In a large roasting pan combine the potatoes, peppers, onions, and tomatoes. Drizzle with the olive oil to coat. Season to taste with salt, pepper, garlic powder, and herbes de Provence. Stir gently to combine.

2. Place the chicken pieces on top of the vegetables in the pan. Spray the chicken pieces with nonstick cooking spray. Season to taste with salt, pepper, and garlic powder.

Roast the chicken and vegetables for 45 minutes to 1 hour or until the meat reaches an internal temperature of 165° and the potatoes are tender.

3. If the breasts are large, remove the chicken to a cutting board to cut each in half. Serve the chicken with the vegetables.

FAQS

Can you bake raw chicken with vegetables?

Yes! This is one of the wonders of a sheet pan meal. Just be sure that the chicken is fully cooked so that you don’t risk cross-contamination. A safe internal cooking temperature for chicken is 165 degrees F.

Is it better to cook chicken at 350 or 400?

350 will get the job done, but the skin may be flabby. At the higher 400 you risk burning the skin before the chicken is fully cooked. 375 is like the baby bear of cooking temps, not too cold and not too hot.

Should you bake chicken covered or uncovered?

It is really up to you. Covered prevents the chicken from over browning, but also prevents a crispy skin. If your chicken starts to brown before the dish is fully cooked, cover it loosely with aluminum foil.

RECIPE COSTS

Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

• baby potatoes – $3.00
• bell pepper – $1.50
• onion – $0.50
• tomatoes – $0.50
• oil – $0.05
• nonstick cooking spray – $0.10
• herbs and spices – $0.15
• chicken – $2.98

While your costs may vary depending on how and where you shop, you can expect to pay about $8.78 per batch of Baked Chicken and Vegetables, about $1.47 per serving.

Oven Baked Chicken Thighs with Vegetables

This pretty skillet supper tastes (and smells) as good as it looks. Choose small chicken thighs, which tend to be juicier and more flavorful than large ones. Serve with plenty of crusty bread on the side for mopping up the pan sauce.

Gallery

Recipe Summary

Active:

25 mins

Total:

40 mins

Yield:

Serves 4

Ingredients

Ingredient Checklist

• 4 tablespoons olive oil, divided
• 4 (6-oz.) bone-in, skin-on chicken thighs
• 2 1/2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 2 medium lemons, halved
• 1/4 cup water
• 2 medium sweet potatoes, cut into 3-inch wedges (4 cups)
• 12 ounces Brussels sprouts, trimmed and halved (3 cups)
• 2 large shallots, halved
• 1 large garlic clove, grated (about 1 tsp.)
• 1 tablespoon whole-grain mustard
• 1 teaspoon honey
• 1 teaspoon Worcestershire sauce
• 1 teaspoon chopped fresh rosemary
• Rosemary sprigs

Directions

Instructions Checklist

• Step 1Preheat oven to 400°F with oven rack in bottom third of oven. Heat 1 tablespoon of the oil in a large cast-iron skillet on stove-top over medium-high. Pat chicken dry with a paper towel; sprinkle evenly with 1 1⁄2 teaspoons of the salt and 1⁄2 teaspoon of the pepper.
• Step 2Place chicken, skin side down, in hot oil. Add lemon halves, cut sides down, to skillet. Cook until chicken skin is golden and crisp and lemons are charred, about 10 minutes. Transfer lemons to a rimmed baking sheet. Flip chicken, and continue cooking until golden on both sides, 4 to 5 minutes. Transfer chicken to baking sheet with lemons. Pour drippings from skillet into a small bowl, and reserve. Add water to skillet, and stir to loosen browned bits on bottom with a wooden spoon. Discard liquid; wipe skillet clean.
• Step 3Heat remaining 3 tablespoons of the oil in skillet over medium-high. Add sweet potatoes, and cook 2 minutes. Add Brussels sprouts and shallots to skillet. Sprinkle vegetables with remaining 1 teaspoon salt. Cook until charred, about 5 minutes. Remove skillet from heat.
• Step 4Add grated garlic, whole-grain mustard, honey, Worcestershire sauce, and juice of 2 of the charred lemon halves (about 1 tablespoon) to reserved drippings in bowl, and whisk to combine. Return charred lemon halves (including squeezed lemon halves) to skillet with vegetables. Place chicken, skin side up, on top. Pour the drippings mixture evenly over chicken.
• Step 5Place skillet in preheated oven, and bake until vegetables are tender and a thermometer inserted in thickest portion of chicken registers 160°F, 15 to 18 minutes. Remove from oven, and let stand 10 minutes (chicken temperature should rise to 165°F). Sprinkle with chopped rosemary and remaining 1⁄2 teaspoon pepper. Garnish with rosemary sprigs.