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.
Course Main Course
Cuisine American
Keyword baked chicken, chicken recipes
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 4
Calories 635kcal


  • 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


  • 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


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.


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