Oven – Roasted Chicken And Vegetables

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Hello guys, last week I promised some of my readers that today I will be posting a super simple recipe with few steps. Because some of my Namibian readers complained that the apple doughnut and jelly filled doughnut recipes that I recently posted, were too long. Thus why I decided to share this fabulous dish with vibrant colors, oven roasted chicken and vegetables, with you.

This one – pan dish is very simple, low carb, flavorful and perfect for a weeknight dinner or to entertain guests. The vegetables are chopped, seasoned with salt, pepper, fresh garlic, olive oil and fresh rosemary. The veggies are then roasted together with chicken thighs. You can make this recipe vegetarian too, by simply leaving out the meat.

Oven roasted chicken and vegetable recipe makes a complete meal on it’s own, but you can also serve it with basmati rice or homemade bread.

What I love about this one – pan chicken and vegetable recipe is that the vegetables can be added or subtracted depending on what you have. If you’re using delicate vegetables that will fall apart easily, just be sure to add them toward the end of the provided roasting time. If you don’t have fresh herbs on hand, go ahead and use dried ones.

So if you’re looking for best tasting, gluten free and healthy dinner recipe, easy to adapt to what your family likes, then look no further.


Sheet – pan oven roasted chicken and vegetables

Yield: 4 Servings
Prep Time: 20 min
Cook Time: 75 min
Total Time: 95 min

You’ll need

  • 300 g (11 ounces) carrots
  •  2 medium eggplants (600 g/ 21 ounces)
  •  2 zucchinis (600 g/ 21 ounces)
  •  4 medium red onions
  •  5 garlic cloves
  •  2 teaspoons salt
  •  3 tablespoons olive oil
  •  1 kg (2 1/5 pounds) chicken leg quarters
  •  3 sprigs fresh rosemary
  •  ½ teaspoon ground pepper

How to make pan roasted chicken and vegetables

First of all preheat the oven to 200 °C (392 °F), with both top and bottom heat. Then pat chicken dry with paper towels and cut off the excess fat.

Put the thighs on a baking sheet and rub them with 1 tablespoon salt and with ½ of the pepper. Put in the oven while you’re preparing the veggies.

In the mean time, rinse eggplants and zucchinis and pat dry with paper towels. Cut off the ends and cut into chunks.


Peel the carrots, onions and garlic cloves. Cut the carrots into large chunks, onions into halves and garlic cloves finely.


Once you’re done chopping the vegetables, remove the chicken thighs from the baking sheet.

spread the vegetables evenly at the bottom of the sheet. Season with salt and pepper and drizzle with olive oil, leaving 1/3 of the oil behind.

NOTE: You can also put all the chopped vegetables in a bowl and season them and mix everything with your hands, before arranging on a baking sheet.

Put the chicken thighs back, season them once more with the remaining salt and drizzle with the remaining oil and the drippings from the roasted chicken over the top. Arrange rosemary sprigs on top of the vegetables.

Roast for 1 hour.

Gently turn the meat and the veggies once in a while.

After 1 hour increase the temperature to 250 °C (482 °F ) and roast once more for 15 minutes. For the vegetables and meat to get the nice brown color.

Looking for more weeknight dinner recipes?

Easy oven roasted chicken and vegetables

This very simple, flavorful and healthy baked chicken and vegetable recipe is perfect for a weeknight dinner or to entertain guests.
Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 35 mins
Course: Dinner, Main Course
Cuisine: Italian
Keyword: baked chicken, how to, keto, Low carb, One pot meal, roasted vegetables
Servings: 4 servings
Author: Ester from esterkocht.com

Ingredients

  • 300 g (11 ounces)  carrots
  • 2 (600 g/ 21 ounces) medium  eggplants
  • 2 (600 g/ 21 ounces) zucchinis
  • 4 medium red onions
  • 5 garlic cloves
  • 2 teaspoons salt
  • 3 tablespoons olive oil
  • 1 kg (2 1/5 pounds ) chicken leg quarters
  • 3 sprigs fresh rosemary
  • ½ teaspoon ground pepper

Instructions

  • First of all preheat the oven to 200 °C (392 °F), with both top and bottom heat. Then pat dry chicken with paper towels and cut off the excess fat. Put them on a baking sheet and rub them with 1 tablespoon salt and with ½ of the pepper. Put in the oven while you're preparing the vieggies.
  • In the mean time, rinse eggplants and zucchinis and pat dry with paper towels. Cut off the ends and cut into chunks. Peel the carrots, onions and garlic cloves. Cut the carrots into large chunks, onions into halves and garlic cloves finely.
  • Once you're done peeling and chopping the vegetables, remove the chicken thighs from the baking sheet and spread the vegetables evenly at the bottom of the sheet. Season with salt and pepper and drizzle with olive oil, leaving 1/3 of the oil behind.
  • Put the chicken thighs back, season them once more with the remaining salt and drizzle with the remaining oil and the drippings from the roasted chicken over the top. Arrange rosemary sprigs on top of the vegetables and roast for 1 hour. 
  • Gently turn the meat and the veggies once in a while. After 1 hour increase the temperature to 250 °C (482 °F ) and roast once more for 15 minutes. For the vegetables and meat to get the nice brown color.

Notes

  • You can also put all the chopped vegetables in a bowl and season them and mix everything with your hands, before arranging on a baking sheet.

Did you make this recipe? I’d love to see! Take a photo and share it on Ester kocht Facebook Page or @ester.kocht on Instagram.

 

 

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2 Comments

  1. This chicken looks amazing! I love the step by step instructions very easy to follow 😀

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