Baked Chicken and Vegetables

5 from 2 votes

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This delicious Baked Chicken and Vegetables is so simple and versatile. Add any other of your favorite veggies if desired. The light savory sauce is a delightful addition.

Baked Chicken and Vegetables

Dinners that are easy to put together and ready to go right on the table after baking are my 2nd favorite meals to make. (next to my slow cooker.)

This baked chicken and vegetables dish is one of those.  Just cut veggies into quick quarter pieces and place them around chicken.  Drizzle with a little olive oil and lemon. Sprinkle with oregano.  Voila!  In the oven it goes.

You can substitute carrots and  turnips, Rutabaga, or Sweet Potato if you would like a version with less carbs.

Baked Chicken and Vegetables Ingredients :

4 tablespoon coconut or olive oil

8 thighs or drumsticks or a whole chicken cut up

5 potatoes, cut into 2 inch wedges

1 large onions, cut into quarters

2 Roma tomatoes cut into quarters

6 cloves garlic

½ – 1 tsp. oregano

3 tablespoon lemon or juice of 1 lemon

salt and pepper to taste

Carrots, turnips, beets, rutabaga, optional

How to Make Baked Chicken and Vegetables

Preheat oven to 450º.

Spread 1 tablespoon of olive oil onto the bottom of a roasting pan.  Place chicken in the pan.

Place onion,  tomato wedges and potatoes (or other root veggies if desired) in between and around the chicken pieces.  Try not to crowd the chicken to much so it will get crispier.

Drizzle lemon juice over everything in the pan.

Then drizzle remaining 3 tablespoon of olive oil over everything as well.

Spread garlic over next.

Sprinkle approx. ½ teaspoon of oregano over everything.

Bake 30 minutes at 450º.

Then baste with the juices and then lower heat to 350º.

Bake for an additional 30 minutes or until internal temperature of the chicken is 170º on a meat thermometer.

Baste with pan juices just before serving if desired.

Baked Chicken and Vegetables

his delicious Baked Chicken and Vegetables is so simple and versatile. Add any other of your favorite veggies if desired. The light savory sauce is a delightful addition.

5 from 2 votes

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Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 4

Calories: 349kcal

Author: Sherri Hagymas

Ingredients

• ▢ 4 tablespoon coconut or olive oil
• ▢ 1.5 lbs thighs or drumsticks or a whole chicken cut up
• ▢ 5 medium potatoes cut into 2 inch wedges
• ▢ 1 large onion cut into quarters
• ▢ 2 Roma tomatoes cut into quarters
• ▢ 6 cloves garlic
• ▢ ½ tsp. oregano
• ▢ 2 tablespoon lemon or juice of 1 lemon
• ▢ salt and pepper to taste
• ▢ Carrots turnips, optional

Instructions

• Preheat oven to 450º.
• Spread 1 tablespoon of olive oil onto the bottom of a roasting pan. Place chicken in the pan.
• Place onion, tomato wedges and potatoes (or other root veggies if desired) in between and around the chicken pieces. Try not to crowd the chicken to much so it will get crispier.
• Drizzle lemon juice over everything in the pan.
• Then drizzle remaining 3 tablespoon of olive oil over everything as well.
• Spread garlic over next.
• Sprinkle approx. ½ teaspoon of oregano over everything.
• Bake 30 minutes at 450º.
• Then baste with the juices and then lower heat to 350º.
• Bake for an additional 30 minutes or until internal temperature of the chicken is 170º on a meat thermometer.
• Baste with pan juices just before serving if desired.

Nutrition

Calories: 349kcal | Carbohydrates: 6g | Protein: 33g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 161mg | Sodium: 155mg | Potassium: 563mg | Fiber: 1g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 8.4mg | Calcium: 45mg | Iron: 1.8mg

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