Oven baked chicken over a bed of vegetables

Barb Brillantes

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When I’m busy from a hard day's work, all I can think of is having a comforting dinner and a glass of wine. For me, a roast chicken will do the trick. This one-pot dish is pure comfort from start to finish.

Oven baked chicken over a bed of vegetables

A simple and easy roast chicken recipe for all the busy folks out there.

Oven baked chicken over a bed of vegetables

Makes 4-6 servings


  • 2 pounds chicken thighs and drumsticks
  • Vegetables (onions, garlic, carrots, celery, potatoes and/or broccoli)
  • Olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper, to taste
  • Fresh parsley, chopped
  • Dried herbs mix (thyme, rosemary, oregano)


  1. Preheat the oven to 425 degrees F.
  2. Wash and prep your preferred vegetables and cut into bite-sized pieces. Arrange the vegetables on the bottom of a baking dish. Sprinkle with olive oil, balsamic vinegar, salt, pepper and herbs.
  3. Rub the chicken drumsticks and thighs with olive oil. Sprinkle the chicken pieces generously with salt and pepper and place on top of the vegetables.
  4. Bake for an hour or until chicken is done. Let the chicken pieces rest on a serving platter. Mix vegetables in the baking dish and roast 5-10 minutes longer if needed. Garnish with chopped fresh parsley.

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Barb Brillantes
Barb is a Brooklyn-based graphic designer who is obsessed with anything food-related. She originally started her blog, Wishful Chef, to connect to other food lovers and to showcase the dishes she would serve on her menu if she were a chef. Her dishes are simple, using high quality, fresh ingredients whenever possible. Barb is not vegetarian, however, she tries to cook healthy dishes with a focus on whole grains and vegetables.