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A close up of roasted Chicken thighs, tomatoes, potatoes and onions

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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 349kcal


  • 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


  • 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.


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