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Home / Courses / Dinner

Saucy Roasted Chicken on a Bed of Vegetables

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Author: Imma Published:10/08/2013Updated:5/22/2021
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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!

Roasted chicken on vegetables

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.

Roasted chicken on vegetables

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.

Roasted chicken and vegetables

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.

Roasted chicken on 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.

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Saucy Roasted Chicken on a Bed of Vegetables
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Roasted Chicken on Bed Vegetables

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!
5 from 7 votes
Prep: 20 minutes mins
Cook: 1 hour hr 5 minutes mins
Total: 1 hour hr 25 minutes mins
Fusion
Servings 6 -8

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:

Calories: 343kcal (17%)| Carbohydrates: 34g (11%)| Protein: 21g (42%)| Fat: 14g (22%)| Saturated Fat: 4g (25%)| Cholesterol: 80mg (27%)| Sodium: 946mg (41%)| Potassium: 897mg (26%)| Fiber: 8g (33%)| Sugar: 2g (2%)| Vitamin A: 8760IU (175%)| Vitamin C: 43mg (52%)| Calcium: 66mg (7%)| Iron: 2.9mg (16%)
Author: Imma
Course: Main
Cuisine: Fusion
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Nutrition Facts
Roasted Chicken on Bed Vegetables
Amount Per Serving
Calories 343 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g25%
Cholesterol 80mg27%
Sodium 946mg41%
Potassium 897mg26%
Carbohydrates 34g11%
Fiber 8g33%
Sugar 2g2%
Protein 21g42%
Vitamin A 8760IU175%
Vitamin C 43mg52%
Calcium 66mg7%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments & Reviews
  1. Brian P says

    Posted on 10/6 at 12:50PM

    What temperature do you set the oven for

    Reply
    • Imma says

      Posted on 10/8 at 9:14AM

      Thanks for catching that. Preheat your oven to 350℉/177℃, ready.❤️

      Reply
  2. JR says

    Posted on 7/31 at 11:17AM

    How could I do this recipe with chicken breast? I’m thinking about bone in chicken breast and boneless. Bake longer or shorter?

    Reply
    • Imma says

      Posted on 8/5 at 6:44AM

      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.

      Reply
  3. Eric says

    Posted on 2/21 at 12:41PM

    5 stars
    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.

    Reply
  4. Marissa says

    Posted on 3/8 at 3:36PM

    Where does the green pepper come into play?

    Reply
    • ImmaculateBites says

      Posted on 3/10 at 7:21AM

      You add with the vegetables before placing in the oven

      Reply
  5. Georgina Setswamokwena says

    Posted on 1/3 at 1:05AM

    5 stars
    I love your chicken dishes…..i tried creamy chicken over the holidays…wow it was a winner ….

    Reply
    • ImmaculateBites says

      Posted on 1/3 at 4:17AM

      That’s so terrific to hear Georgina! Thank you for letting me know!

      Reply
  6. Nikki says

    Posted on 12/29 at 8:41AM

    5 stars
    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!

    Reply
    • ImmaculateBites says

      Posted on 12/29 at 1:37PM

      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.

      Reply
  7. Ginny says

    Posted on 7/25 at 6:29AM

    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!

    Reply
    • Bryan Coates says

      Posted on 1/9 at 12:16AM

      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?

      Reply
      • Imma says

        Posted on 1/10 at 4:36AM

        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.

  8. Philo says

    Posted on 11/18 at 5:01PM

    5 stars
    This was so good…will DEFINITELY be making it again….paired it up with basmati rice…yummm…

    Reply
    • ImmaculateBites says

      Posted on 11/18 at 5:11PM

      Glad you liked it philo

      Reply
  9. Philo says

    Posted on 11/17 at 7:32PM

    I’m making this tomorrow… Can’t wait

    Reply
  10. Tami says

    Posted on 11/3 at 5:14PM

    Ummm forgot a pretty important step… What temp is this baked at?

    Reply
    • Africanbites says

      Posted on 11/3 at 5:24PM

      375 degrees F. Thanks Tami

      Reply
  11. Les says

    Posted on 10/9 at 5:38AM

    Do you think this would still taste good with skinless chicken? Looks yummy and easy!

    Reply
    • Africanbites says

      Posted on 10/9 at 6:57AM

      Les,it would taste good, however, it will be less moist.

      Reply
  12. kelsey says

    Posted on 10/8 at 11:31PM

    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 ?

    Reply
    • Africanbites says

      Posted on 10/9 at 8:09AM

      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 .

      Reply

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