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.
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!
Baked Chicken and Vegetables is a super simple dinner. Here’s what you’ll need:
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.
Here’s how to get Baked Chicken and Vegetables on the dinner table in a flash:
Prep step – Preheat the oven to 375°.
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.
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.
3. If the breasts are large, remove the chicken to a cutting board to cut each in half. Serve the chicken with the 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.
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.
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.
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.
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Baked Chicken and Vegetables
- 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
- black pepper
- garlic powder
- herbes de Provence
- 2 ½ to 3 lb bone-in chicken breast halves other chicken pieces may be used
- 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.
This post was originally published on April 2, 2015. It has been updated for content and clarity.