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Oven-roasted chicken and veggie bake served on a plate with herbs and aromatic spices.

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
Cook Time 45 minutes
Total Time 1 hour
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.