• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Good Cheap Eats
  • About
    • Welcome to the Good Cheap Eats Kitchen
    • Media
    • Privacy Policy
    • Disclosure
    • Contact Me
  • Members Only
    • Login
    • Club Homepage
    • Club Resource Library
    • Downloads
    • Live Club Events
  • Recipe Index
  • Recent Posts
  • SHOP
    • Purchases
    • Cookbooks
    • Planner
    • The Good Cheap Eats Club
    • Meal Plans
    • Holiday Helps
menu icon
go to homepage
  • Start Here
  • All Recipes
  • Summer Recipes
  • Subscribe
  • Shop
  • Join the Club
  • Cookbooks
  • About
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Start Here
    • All Recipes
    • Summer Recipes
    • Subscribe
    • Shop
    • Join the Club
    • Cookbooks
    • About
    • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Main Dishes » Poultry » Chicken

    Baked Chicken and Vegetables

    Published: Nov 2, 2021 · Modified: May 2, 2022 by Jessica Fisher

    FacebookTweetPinPrint
    As an Amazon Associate I earn from qualifying purchases. For more details, please see our disclosure policy.
    Jump to Recipe Print Recipe

    Baked Chicken and Vegetables is a quick fix dinner with big results. The crispy skin, tender meat, and succulent vegetables are amazingly delicious! Seasoned with Herbes de Provence Blend, it’s like a trip to France without the jetlag.

    Precede this baked chicken and vegetables dinner with a tasty Grated Carrot Salad and follow it up with the Cheese and Fruit Course for a fun twist on a 3-course French dinner. Go for the gusto with a fourth, serving Chocolate Fondue as a sweet ending.

    dinner plate with baked chicken atop a bed of peppers, onions, and potatoes on a dinner table set with a serving platter and additional plates and flatware. this …

    Want to save this post?

    Enter your email below and get it sent straight to your inbox. Plus, I’ll send you budget recipes and money-saving tips every week!

    Save Recipe

    We spent a month in France to celebrate our 20th wedding anniversary. I came home with a huge list of recipes to make based on our experiences traveling throughout the western part of the country. We ate well, that is for sure.

    This recipe for Baked Chicken and Vegetables is not one we ate in France. It’s one that we smelled. Every day in Paris, we were tempted by the savory aroma of roast chicken and vegetables on our walk from our apartment to the metro station.

    Picture me as Remy marching on my hind legs down the Rue Daguerre, turning my head as I sniff out the source of something AMAZING.

    In the mornings we saw this row of rotisserie chickens poised over a pile of bell peppers, onions, tomatoes, and potatoes. I thought it was the strangest combination of vegetables to pair with a roast chicken, but the smell convinced me otherwise.

    Inevitably on the days when we meant to pick up a chicken on our way back to our lodgings, they were sold out or had closed early. So I had to make my own version of baked chicken and vegetables stateside.

    Why Make This

    It’s unique! Carrots, potatoes, and onions I get. I roast those with meat all the time. I’d just never used peppers and tomatoes in the roasting pan. But, man! I’m glad I tried it. While peppers and tomatoes may not be “in season” in the winter, roasting them like this makes whatever you find at the grocery store taste amazing.

    It’s easy. Since baked chicken and vegetables is basically a one-dish supper, it’s super easy to pull together. Clean and trim the vegetables, toss them with olive oil and herbs and spices. Season the chicken. Put them all together in a roasting pan and slide it in the oven. Then just walk away.

    Depending on the size of your chicken, it may take several hours to cook in the oven, but trust me, your house will smell AMAZING!

    collage of recipes in week 4 meal plan, with text overlay.

    Get Meal Plan 4

    This recipe is featured in Good Cheap Eats Meal Plan 4. Click this box to get the free 3-day meal plan, all the budget-friendly recipes, tips for what to do with leftovers, and the customizable grocery list.

    Ingredients

    Baked Chicken and Vegetables is a super simple dinner. Here’s what you’ll need:

    ingredients for baked chicken and vegetables laid out on black countertop.

    baby potatoes – I love baby potatoes for their ease in prep: just wash and trim, no peeling required. That said, they are more expensive than larger potatoes. Use what you have, just cut them down to size so that they’ll cook in the same time as your chicken.

    bell pepper – I like green and red for their pretty color, but you can use whatever color peppers you have on hand.

    onion – Any onion will work, brown or white.

    tomatoes – I’ve tested this with both slicing tomatoes and roma. I imagine it will work with grape tomatoes as well, but I haven’t tried it.

    oil – You’ll need some fat to coat the veggies, but not a lot. You can use whatever cooking oil you like to use. Olive oil adds a nice Mediterranean flair.

    nonstick cooking spray – You can use more oil to coat the chicken pieces, but I find that a light spritzing of oil is really all I need. If you’d like, you can spread oil or melted butter on the chicken instead.

    herbs and spices – Use your favorite seasonings on Baked Chicken and Vegetables. You can mix it up however you like. I love it simply with salt, pepper, garlic powder, and a homemade Herbes de Provence Blend.

    chicken – You can bake whatever bone-in chicken pieces you prefer: legs, quarters, thighs, breasts, or wings. You can even use a whole chicken in this recipe. The baking time will vary depending on what you choose. Consult this chart of cooking times so as not to overcook your chicken.

    Step-by-Step Instructions

    Here’s how to get Baked Chicken and Vegetables on the dinner table in a flash:

    Prep step – Preheat the oven to 375°.

    pouring oil over vegetables in large roasting pan on a table with seasonings nearby.
    mixed vegetables in roasting pan on black work surface.

    1. In a large roasting pan combine the potatoes, peppers, onions, and tomatoes. Drizzle with the olive oil to coat. Season to taste with salt, pepper, garlic powder, and herbes de Provence. Stir gently to combine.

    uncooked chicken pieces atop the vegetable mixture in the roasting pan on black table top.
    baked chicken breast atop the roasted vegetables in the roasting pan.

    2. Place the chicken pieces on top of the vegetables in the pan. Spray the chicken pieces with nonstick cooking spray. Season to taste with salt, pepper, and garlic powder.

    Roast the chicken and vegetables for 45 minutes to 1 hour or until the meat reaches an internal temperature of 165° and the potatoes are tender.

    three chicken breast halves cut into half again on white cutting board with knife nearby.
    chicken pieces arranged atop a white platter of vegetables on a black table.

    3. If the breasts are large, remove the chicken to a cutting board to cut each in half. Serve the chicken with the vegetables.

    FAQs

    Can you bake raw chicken with vegetables?

    Yes! This is one of the wonders of a sheet pan meal. Just be sure that the chicken is fully cooked so that you don’t risk cross-contamination. A safe internal cooking temperature for chicken is 165 degrees F.

    Is it better to cook chicken at 350 or 400?

    350 will get the job done, but the skin may be flabby. At the higher 400 you risk burning the skin before the chicken is fully cooked. 375 is like the baby bear of cooking temps, not too cold and not too hot.

    Should you bake chicken covered or uncovered?

    It is really up to you. Covered prevents the chicken from over browning, but also prevents a crispy skin. If your chicken starts to brown before the dish is fully cooked, cover it loosely with aluminum foil.

    Recipe Costs

    Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

    • baby potatoes – $3.00
    • bell pepper – $1.50
    • onion – $0.50
    • tomatoes – $0.50
    • oil – $0.05
    • nonstick cooking spray – $0.10
    • herbs and spices – $0.15
    • chicken – $2.98

    While your costs may vary depending on how and where you shop, you can expect to pay about $8.78 per batch of Baked Chicken and Vegetables, about $1.47 per serving.

    platter of baked chicken and vegetables on black table top.

    Recommended French Recipes

    • flatly of ham and cheese croissants on a white platter with dipping sauce.
      Ham and Cheese Croissants (Starbucks Foldovers Copycat)
    • a bite of cottage cheese quiche on a fork next to a larger slice.
      Easy Cottage Cheese Quiche Recipe
    • overhead shot of chicken florentine casserole cut into and with a piece removed.
      Easy Chicken Florentine Casserole Recipe (Pasta Bake)
    • overhead shot of cut-glass bowl with dijon vinaigrette and a small spoon.
      French Dijon Vinaigrette Recipe (Easy & Quick)
    white spoon and fork on a teal plate logo.

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    baked chicken breasts cut in halves sitting atop a platter of roasted potatoes, peppers, tomatoes, and onions on a black table top.

    Baked Chicken and Vegetables

    Baked Chicken and Vegetables is a quick fix dinner with big results. The crispy skin, tender meat, and succulent vegetables are amazingly delicious!
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 20 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 6 servings
    Calories: 440kcal
    Author: Jessica Fisher

    Equipment

    • roasting pan
    • rubber spatula
    • cutting board
    • chef's knife

    Ingredients

    • 3 lb baby potatoes trimmed and cut in half
    • 2 bell pepper (any color) cored and quartered
    • 2 onion sliced thickly
    • 2 roma tomato cored and quartered
    • 3 tablespoon olive oil
    • nonstick cooking spray
    • salt
    • black pepper
    • garlic powder
    • herbes de Provence
    • 2 ½ to 3 lb bone-in chicken breast halves other chicken pieces may be used
    US Customary – Metric

    Instructions

    • Preheat the oven to 375°.
    • In a large roasting pan combine the potatoes, peppers, onions, and tomatoes. Drizzle with the olive oil to coat. Season to taste with salt, pepper, garlic powder, and herbes de Provence. Stir gently to combine.
    • Place the chicken pieces on top of the vegetables in the pan. Spray the chicken pieces with nonstick cooking spray. Season to taste with salt, pepper, and garlic powder.
    • Roast the chicken and vegetables for 45 minutes to 1 hour or until the meat reaches an internal temperature of 165° and the potatoes are tender. If the breasts are large, remove the chicken to a cutting board to cut each in half. Serve the chicken with the vegetables.

    Notes

    Nutritional values are approximate and based on ⅙ the recipe. 
    Promptly refrigerate leftovers and use within 4 days.
    Note about chicken pieces: You can use whatever chicken pieces you like, wings, thighs, legs, leg quarters, or breasts. For best results (ie chicken that is cooked perfectly) consult the instant read thermometer for internal temperature.
    You can even roast a whole chicken atop the bed of vegetables. If you do so, increase the baking time to 1 ½ to 2 ½ hours. 
    If the potatoes are not done, but the chicken is, remove the chicken to a plate and tent with foil. Continue cooking until the potatoes are tender.
    Variations: Other vegetables may be used such as celery, carrot, squash, sweet potatoes. Keep in mind that some may take longer to cook, so be sure to cut the vegetables small enough so that everything can be done at the same time.

    Nutrition

    Calories: 440kcal | Carbohydrates: 46g | Protein: 38g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 193mg | Potassium: 1701mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1465IU | Vitamin C: 103mg | Calcium: 48mg | Iron: 3mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.

    This post was originally published on April 2, 2015. It has been updated for content and clarity.

    « Baked Oatmeal Cups with Apple (31 cents each)
    Shredded Beef Recipe (Crock Pot or Instant Pot) »
    FacebookTweetPinPrint

    Reader Interactions

    Comments

    1. Terri

      December 27, 2016 at 9:20 am

      This is so good and flavorful! The peppers are must. So easy and yes your house will smell amazing!

      Reply
      • Jessica Fisher

        December 27, 2016 at 3:58 pm

        Glad you agree!

        Reply
    2. Sandi

      April 20, 2015 at 7:01 pm

      I’m with Jen, I’m surprised that this was surprising to you. It is also good if you add zucchini and summer squashes. Very Mediterranean. Toss in a little herbs de provence, maybe a splash of lemon. Oh, I need to go stock up on produce now so I can do this myself.

      Reply
    3. deborah

      April 07, 2015 at 11:02 am

      Definitely trying out the peppers and tomatoes idea! I have a bunch of cheap chicken drumsticks in the freezer this would be perfect with. I like lemon pepper mixed with garlic pepper for our chicken. Either that or the greek way – lemon juice, olive oil and garlic powder.

      Reply
    4. Melissa

      April 04, 2015 at 9:35 am

      I love making roast chicken! To speed up the cooking time I use kitchen shears and cut out the backbone so it lays flat. It cooks so much faster and is just a delicious.

      Reply
      • Jeannie

        November 10, 2021 at 1:00 pm

        5 stars
        Just made this last night. Delicious. I’ll have to try the zucchini and summer squash next time.

        Reply
    5. Stephanie M.

      April 03, 2015 at 3:48 pm

      I forgot to add when I wrote above how I roast my chicken that I also put a couple of garlic cloves and a lemon sliced in half inside the chicken. It just adds a nice lemony garlic flavor to the chicken.

      Reply
    6. Trish

      April 03, 2015 at 3:08 pm

      I am going to try this – roasting breast side down. Curious as to where you put the thermometer to check doneness? I found a recipe that recommends putting salt under the skin of the breast the day before roasting, to guarantee tenderness. It does work, but we are eating too much salt!

      I wanted to mention that I finally read all the posts about your European vacation – it was such a delightful account. what a great thing for your kids to look back on. I would love to travel like that but fear getting lost in a country in which I don’t speak the language! I should have studied harder in high school!!!

      Reply
    7. Terri

      April 03, 2015 at 3:02 pm

      Cooking it right now, smells amazing! Thanks for the idea.

      Reply
    8. Sarah

      April 03, 2015 at 10:43 am

      I’ve done peppers, but not tomatoes. Ooh, something new to try.

      Reply
    9. Stephanie M.

      April 03, 2015 at 4:59 am

      I also roast chicken with vegetables. When I make that, I put the chicken in the baking pan and around the chicken I add a couple of celery stalks, a quartered onion, some baby carrots, and a quartered tomato. I season the chicken with salt, pepper, paprika, and rosemary, pour a little oil over the top of the chicken and add some water to the pan. After the chicken is done, I remove it and set aside, leaving the vegetables in the pan and I add some more water, a little salt and 1 cup of rice. When the water is absorbed, the rice is done and the vegetables are mixed in with it. But I agree with you, the roasted tomatoes are delicious and have such a nice savory flavor. Since mine are in the oven for longer than the chicken, the tomatoes get broken up but they still taste awesome.

      Reply
    10. Karen

      April 03, 2015 at 4:20 am

      I roast chicken and vegetables often (on a stoneware pan); it’s one of my husband’s favorites! Even better is the roasted chicken vegetable soup I make afterward with the leftovers chopped smaller, chicken broth( made from bones and skin of the previous week’s chicken and frozen), and whatever green veggies I have, like peas or beans. I use leftover mashed potatoes to thicken the soup or potato flakes as a thickener.
      I like to change up the spices I use on the vegetables and chicken as well. Always oil (not olive, one with a higher smoke point like grapeseed), salt, and pepper.
      Delicious!!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    jessica from good cheap eats

    Hi, I'm Jessica! I'm a 4x cookbook author and 6x mom. I know what it is to be in a hurry and on a budget. I believe anyone can prepare delicious meals -- no matter what's on their plate. I've been featured on Good Morning America, PBS News Hour, and NBC.

    More about me

    collage of media outlets where good cheap eats has been featured.
    teal graphic with the words, do you know what's for dinner tonight.

    Mexican Food Recipes

    • close up of crockpot enchiladas on a blue plate with fork and salad.
      Easy Crockpot Chicken Enchiladas
    • close up of freezer burrito cut in half in paper-lined basket.
      Easy Freezer Burrito Recipe with Chicken, Beans, & Cheese
    • overhead shot of bowl of salsa verde beef.
      Shredded Salsa Verde Beef (5-Ingredient Recipe)
    • side view of buffalo chicken quesadillas with filling coming out of sides.
      Easy Cheesy Buffalo Chicken Quesadillas Recipe
    • jar of jalapeño salsa with sliced chiles on top and bunch of cilantro and whole on table beside.
      Easy Homemade Salsa Recipe [VIDEO]
    • spoon of chicken taco soup over the bowl of soup.
      Chicken Taco Soup

    Reader Favorites

    • asian marinated chicken breast sliced on a plate with rice and veg.
      5-Minute Asian Chicken Marinade Recipe
    • close-up of cream of celery soup in a jar with celery leaves behind.
      Homemade Cream of Celery Soup Recipe
    • small glass pitcher of milk on black background.
      20+ Easy Milk Recipes to Use Up the Leftover Gallon
    • with a fork fluffing the baked rice in the pan with steam rising.
      Baked Rice: How to Cook Rice in the Oven
    • green onions added to meal prep salads.
      Meal Prep Salads for Easy Lunches You’ll Want to Eat
    • best pulled pork in a freezer container to freeze.
      Best Pulled Pork Recipe
    jessica from good cheap eats

    Hi, I'm Jessica! I'm a 4x cookbook author and 6x mom. I know what it is to be in a hurry and on a budget. I believe anyone can prepare delicious meals -- no matter what's on their plate. I've been featured on Good Morning America, PBS News Hour, and NBC.

    More about me

    collage of media outlets where good cheap eats has been featured.
    teal graphic with the words, do you know what's for dinner tonight.

    Mexican Food Recipes

    • chicken enchilada bake on plate with side dishes.
      60+ Budget-Friendly Mexican Dinner Ideas
    • close up of chips in black bowl.
      3 Ways to Make Homemade Tortilla Chips
    • the finished plate of loaded nachos.
      Nacho Bar
    • cooked taco meat in oval dish with taco toppings nearby.
      Easy Homemade Taco Meat
    • overhead shot of jalapeno cream cheese dip with sliced jalapeños on top and a spoon twirled in the cheese.
      Jalapeño Cream Cheese Dip
    • closeup of Spanish brown rice in white bowl.
      Spanish Brown Rice (Mexican Brown Rice)

    Reader Favorites

    • asian marinated chicken breast sliced on a plate with rice and veg.
      5-Minute Asian Chicken Marinade Recipe
    • close-up of cream of celery soup in a jar with celery leaves behind.
      Homemade Cream of Celery Soup Recipe
    • small glass pitcher of milk on black background.
      20+ Easy Milk Recipes to Use Up the Leftover Gallon
    • with a fork fluffing the baked rice in the pan with steam rising.
      Baked Rice: How to Cook Rice in the Oven
    • green onions added to meal prep salads.
      Meal Prep Salads for Easy Lunches You’ll Want to Eat
    • best pulled pork in a freezer container to freeze.
      Best Pulled Pork Recipe

    Footer

    back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Shipping Policy
    • Return Policy
    • Digital Shop

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Good Cheap Eats

    labeled pinterest image featuring platter of vegetables and chicken on black table.