Oven-Roasted Chicken & Veggie Bake

Why Make This Recipe

Oven-Roasted Chicken & Veggie Bake is a fantastic dish that brings comfort and nutrition to your dinner table. It’s easy to prepare, packed with flavor, and perfect for busy weeknights. With juicy chicken and colorful vegetables all roasted together, this recipe not only saves time but also makes clean-up a breeze. You can enjoy a complete meal in one pan, and the leftovers (if there are any) manage well for the next day!

How to Make Oven-Roasted Chicken & Veggie Bake

Ingredients

• 6–8 bone-in, skin-on chicken thighs or drumsticks
• 1 ½ lbs (700 g) yellow potatoes, cut into chunks
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 cups broccoli florets
• 3 tbsp olive oil
• 1 tbsp Dijon mustard (optional)
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp paprika
• Salt & pepper, to taste
• Fresh parsley, chopped (for garnish)

Directions

1. Preheat the oven to 400°F (200°C). Lightly grease a large baking dish or roasting pan.
2. In a large bowl, combine olive oil, minced garlic, Dijon mustard (if you’re using it), paprika, thyme, oregano, salt, and pepper. Mix well.
3. Add the chicken pieces to the bowl and toss to coat them in the marinade. Set aside to marinate briefly while you prep the vegetables.
4. In a separate bowl, toss the potato chunks, broccoli florets, and chopped bell peppers with a spoonful of the oil mixture.
5. Arrange the chicken and veggies evenly in the baking dish. Pour any remaining marinade over the top.
6. Roast in the oven for 40–45 minutes. Stir the vegetables halfway through cooking.
7. Check that the chicken is golden and reaches an internal temperature of 165°F (75°C).
8. Garnish with fresh parsley before serving.

How to Serve Oven-Roasted Chicken & Veggie Bake

This dish is best enjoyed hot right from the oven. Serve it on a large platter to showcase the colorful chicken and vegetables. Pair it with crusty bread or a simple green salad for a complete meal. You can also serve it with rice or quinoa if you desire a heartier side.

How to Store Oven-Roasted Chicken & Veggie Bake

If you have leftovers, store them in an airtight container in the refrigerator. They can last for 3–4 days. To reheat, simply warm the dish in the oven or microwave until heated through. You can also freeze the leftovers for up to 2 months. Thoroughly reheat after thawing.

Tips to Make Oven-Roasted Chicken & Veggie Bake

• Make sure to cut the vegetables into similar sizes for even cooking.
• Don’t skip the marinating step! It enhances the flavor of the chicken.
• Feel free to swap out the vegetables for what you have on hand. Carrots, zucchini, or green beans work well too.

Variation

You can turn this dish into a one-pan meal by adding cooked rice or pasta to the mix in the last 10 minutes of cooking. For a spicy kick, consider adding red pepper flakes to the marinade.

FAQs

Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken, but be aware that it may cook faster than bone-in pieces. Adjust the cooking time accordingly.

What if I don’t have Dijon mustard?
That’s okay! You can skip the mustard altogether or substitute it with any mustard you have, such as yellow mustard or leave it out for a simpler flavor.

Can I prepare this dish ahead of time?
Sure! You can marinate the chicken and prepare the vegetables a day in advance. Just cover them well and keep them in the fridge until you’re ready to roast.

Oven-Roasted Chicken & Veggie Bake

A comforting and nutritious oven-roasted dish featuring juicy chicken and colorful vegetables, perfect for busy weeknights.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 460

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 6–8 pieces bone-in, skin-on chicken thighs or drumsticks
• 1.5 lbs yellow potatoes, cut into chunks (700 g)
• 1 piece red bell pepper, chopped
• 1 piece yellow bell pepper, chopped
• 2 cups broccoli florets

Marinade

• 3 tbsp olive oil
• 1 tbsp Dijon mustard (optional) Can be skipped
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp paprika
• to taste Salt & pepper

Garnish

• to taste Fresh parsley, chopped For garnish

Method

 

Preparation

1. Preheat the oven to 400°F (200°C). Lightly grease a large baking dish or roasting pan.
2. In a large bowl, combine olive oil, minced garlic, Dijon mustard (if you’re using it), paprika, thyme, oregano, salt, and pepper. Mix well.
3. Add the chicken pieces to the bowl and toss to coat them in the marinade. Set aside to marinate briefly while you prep the vegetables.
4. In a separate bowl, toss the potato chunks, broccoli florets, and chopped bell peppers with a spoonful of the oil mixture.

Cooking

1. Arrange the chicken and veggies evenly in the baking dish. Pour any remaining marinade over the top.
2. Roast in the oven for 40–45 minutes. Stir the vegetables halfway through cooking.
3. Check that the chicken is golden and reaches an internal temperature of 165°F (75°C).
4. Garnish with fresh parsley before serving.

Notes

Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze for up to 2 months.