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Baked Chicken and Vegetables

Baked Chicken and Vegetables

This baked chicken and vegetables is a whole meal in one pan. This dish is really easy to prep and cook. While the cooking time is a little over an hour, it’s totally hands off. Once it’s done, you’ll have a wholesome, filling and delicious meal with very little fuss. If you need to stretch a serving, serve the baked chicken and vegetables with brown rice, they’re perfect together. Looking for more easy comfort food recipes try Spanish rice with chicken and sausage or these meatballs Cuban style. Enjoy!

 

Ingredients

2 – 2½ lbs. Chicken Drums, (8 chicken pieces)

1½ tsp. Salt, divided

½ tsp. Garlic Powder

¼ tsp. Dried Oregano

¼ tsp. Black Pepper

2 tbsp. Canola Oil

2 Carrots, sliced into rounds

2 Medium Onions cut into 8 pieces each

8-10 Small Red Potatoes, halved or quartered

½ cup Chicken Broth

Cooked Brown Rice, for serving – optional

 

Preheat oven to 375°F

 

Prep work

Add 1 tsp. salt, garlic powder, oregano and black pepper to a small bowl. Stir to combine. Sprinkle the chicken on both sides with the prepared seasoning mix.

 

Peel and cut the onions into 8 pieces. You want nice large pieces, so they hold up to the cooking time. Cut the carrots into bite sized rounds. Next, cut the potatoes into halves or quarters. Leave the skin on, it’s much easier. Plus, leaving the peel on the potatoes adds some nutrients and it looks beautiful. If you’re cutting the potatoes ahead of time, keep them in a bowl covered with cold water so they don’t brown.

Cut, onions, carrots and red potatoes arranged on a wood cutting board

 

Cook’s notes

Make sure to use a pan that is oven proof to at least 375°F because, other than browning the chicken, this meal is prepared in the oven. If you don’t have a skillet that is oven proof, or you’re not sure, transfer the chicken to a baking pan once it’s browned.

 

Instructions

If you’re serving the brown rice with the baked chicken and vegetables, start it soon after the chicken goes in the oven. Brown rice takes a while to cook.

 

Heat the canola oil in a large, deep skillet over medium heat. When the oil is hot, add the chicken drums. Cook the chicken for 3 minutes, turn and cook another 3 minutes. Off the heat, add the onions, carrots and potatoes to the skillet and arrange them so they’re (more or less) in in a single layer. Make sure the top of the chicken is exposed so it browns nicely. Sprinkle the top with the remaining ½ tsp. of salt and add the chicken broth.

Browned chicken and onions, carrots and red potatoes in a skillet ready to bake

 

Place the chicken and vegetables in the oven and cook for 75 minutes. Check the chicken, make sure the internal temperature is at least 165°F at its thickest part, and that the juices run clear when pierced with a knife or fork. Also, pierce the potatoes and carrots to make sure they’re tender.

Once it’s done, there will be a delicious broth in the pan. Give the chicken and vegetables a stir to coat with the broth, and/or spoon it over it when served.

Baked Chicken and Vegetables served over Brown Rice on a white plate

 

Serves 4

 

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Baked Chicken and Vegetables

This baked chicken and vegetables is a whole meal in one pan. This dish is really easy to prep and cook.
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: American
Keyword: baked chicken, chicken recipes
Servings: 4
Calories: 635kcal

Ingredients

  • 2– 2½ lbs. Chicken Drums (8 chicken pieces)
  • tsp. Salt divided
  • ½ tsp. Garlic Powder
  • ¼ tsp. Dried Oregano
  • ¼ tsp. Black Pepper
  • 2 tbsp. Canola Oil
  • 2 Carrots sliced into rounds
  • 2 Medium Onions cut into 8 pieces each
  • 8-10 Small Red Potatoes halved or quartered
  • ½ cup Chicken Broth
  • Cooked Brown Rice for serving - optional

Instructions

  • Preheat oven to 375°F
  • Add 1 tsp. salt, garlic powder, oregano and black pepper to a small bowl. Stir to combine. Sprinkle the chicken on both sides with the prepared seasoning mix.
  • Heat the canola oil in a large, deep skillet over medium heat. When the oil is hot, add the chicken drums. Cook the chicken for 3 minutes, turn and cook another 3 minutes.
  • Off the heat, add the onions, carrots and potatoes to the skillet and arrange them so they’re, more or less, in in a single layer. Make sure the top of the chicken is exposed so it browns nicely.
  • Sprinkle the top with the remaining ½ tsp. of salt and add the chicken broth.
  • Place the chicken and vegetables in the oven and cook for 75 minutes.
  • Check the chicken, make sure the internal temperature is at least 165°F at its thickest part, and that the juices run clear when pierced with a knife or fork. Also, pierce the potatoes and carrots to make sure they’re tender.
  • Once it’s done, there will be a delicious broth in the pan. Give the chicken and vegetables a stir to coat with the broth, and/or spoon it over it when served.
  • Serve over brown rice, if desired

Notes

Make sure to use a pan that is oven proof to at least 375°F because, other than browning the chicken, this meal is prepared in the oven. If you don’t have a skillet that is oven proof, or you’re not sure, transfer the chicken to a baking pan once it’s browned.
If you’re serving the brown rice with the baked chicken and vegetables, start it soon after the chicken goes in the oven. Brown rice takes a while to cook.

Nutrition

Calories: 635kcal | Carbohydrates: 27g | Protein: 53g | Fat: 34g | Saturated Fat: 7g | Cholesterol: 260mg | Sodium: 1162mg | Potassium: 1349mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5225IU | Vitamin C: 17.7mg | Calcium: 67mg | Iron: 3mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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