Saucy Roasted Chicken on a Bed of Vegetables – a great make-ahead one-pot meal that is hearty, flavorful and family-friendly. Loaded with proteins and veggies, too!
This is a fine recipe that could work for a weeknight or weekend, because there’s no last minute mess to contend with. You can prepare the vegetables and sauce ahead of time, marinate the chicken let it rest for an hour or overnight and pop in the oven before dinner .You can even cut the vegetables (in large chunks) place in a plastic bag, refrigerate for a few days until you are ready to go.
This one pot meal is hearty, flavorful… and huge- you can feed the whole family and still have some left over . Just finished my leftover , guess what ? It tastes even better the next day.
When you cook up this chicken meal be content , that everyone will have THE essential food group to nourish their bodies in a single serving – carbohydrates (potatoes), vegetables (zucchini, carrots, green pepper, tomatoes) and protein.
Use any chicken parts, you have available, my preference thighs and legs- they are the tastiest part of the chicken to me and they stay moist and juicy. Onions, garlic and rosemary provide the backbone of flavor ,while tomatoes add depth to this roasted chicken and vegetables.
A few dried spices from the pantry –paprika, and cayenne pepper round out the base of flavor in this baked chicken and vegetables. Omit the potatoes for a paleo friendly dish.
Roasted Chicken on Bed Vegetables
Ingredients
- 2 ½ - 3 pounds chicken legs and thighs
- 2 teaspoons salt plus more to taste
- 1 small onion
- 2 teaspoon minced garlic
- 1-2 teaspoons thyme or rosemary
- 1 tablespoon paprika
- 1/2 teaspoon cayenne pepper
- 2-3 roma tomatoes or 14-5 0z canned tomatoes
- 1 tablespoon bouillon powder
- 2 pounds vegetables (zucchini, carrots,)
- 1 green pepper , sliced
- ¾ - 1 pound red potatoes or new potatoes
- 2 tablespoon chopped parsley
Instructions
- Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, salt and pepper.
- In a food processor or blender, combine the rosemary, tomatoes, ½ onions, Maggi/bouillon, garlic, smoked paprika and cayenne pepper. Pulse for about 30 seconds until blended.
- Drench the chicken with tomato sauce, and refrigerate for about 2 or more hours preferably overnight.
- Slice vegetables into large chunks and place in a 9 by 13 baking dishpan together with, green pepper, and the remaining onions
- When ready to bake place the chicken and sauce on top of the bed of vegetables and potatoes. Sprinkle with parsley .
- Bake UN covered for about 60 to 90 minutes until chicken is ready. Occasionally basting the chicken with sauce from the dish.
Nutrition Information:
Brian P says
What temperature do you set the oven for
Imma says
Thanks for catching that. Preheat your oven to 350℉/177℃, ready.❤️
JR says
How could I do this recipe with chicken breast? I’m thinking about bone in chicken breast and boneless. Bake longer or shorter?
Imma says
Boneless chicken breast cooks a lot faster than thighs and legs. I would cover and roast the veggies with the sauce for an hour, then uncover it and add the chicken breasts and roast it uncovered for about 30 minutes longer (20-30 minutes depending on the size of the breast). You might want to start checking the chicken’s internal temperature at around 20 minutes if it’s smaller.
Eric says
Great recipe!
I played with it a little upon cooking it for a second time. I wanted more sauce. Third time around I’m trying some more spices.
Thanks again.
Marissa says
Where does the green pepper come into play?
ImmaculateBites says
You add with the vegetables before placing in the oven
Georgina Setswamokwena says
I love your chicken dishes…..i tried creamy chicken over the holidays…wow it was a winner ….
ImmaculateBites says
That’s so terrific to hear Georgina! Thank you for letting me know!
Nikki says
Hi Imma all the way from San Antonio TX!! I just made this dish last night (first dish on my list) and I must admit I was a little skeptical since I’m learning to cook with different spices and flavor. OMG, it was a huge hit even with the 5 year old! I’m so sold and will be trying the other recipes!
ImmaculateBites says
Awesome Nikki! Glad the recipe went well and more important it was a hit with the little one. Have a kid too and know how picky they can be. Thanks for taking the time to share your thoughts with us.
Ginny says
Very Good, Imma!! Made it a few nights ago and family loved it! I was short on time so I didn’t get to marinate the chicken but it was still delicious. Thanks for the recipe!
Bryan Coates says
My confidence is broken! You tell one person to heat the oven to 350 degrees and you tell another one it should be 375 degrees! Maybe I should try it at 400 degrees?
Imma says
Honestly, you can roast chicken anywhere between 325-400℉ with good results. Sometimes it just depends on your preference, mood, or how much time you have. Please try it at 400℉ and let me know how it turns out.
Philo says
This was so good…will DEFINITELY be making it again….paired it up with basmati rice…yummm…
ImmaculateBites says
Glad you liked it philo
Philo says
I’m making this tomorrow… Can’t wait
Tami says
Ummm forgot a pretty important step… What temp is this baked at?
Africanbites says
375 degrees F. Thanks Tami
Les says
Do you think this would still taste good with skinless chicken? Looks yummy and easy!
Africanbites says
Les,it would taste good, however, it will be less moist.
kelsey says
This looks yummy .Which of the can tomatoes will be best for this recipe as there are several types. Is tomato sauce fine or diced tomatoes ?
Africanbites says
kelsey, I used hunt’s diced tomatoes or the Costco diced tomatoes , yes you can use tomato sauce . However, fresh ripe roma tomatoes is the best in my opinion, if you have any .