This Baked Chicken with Vegetables is an easy and quick recipe to make. For this recipe, I used chicken thighs, but you can substitute them with a whole chicken cut into pieces, drumsticks, or even wings. The quantity should always be calculated based on the number of people invited to the banquet. This is definitely a simple, nutritious, and complete dish, ideal for Sunday lunch or a dinner with friends. Check out these other suggestions below.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Baked Chicken with Vegetables
- 8 chicken thighs, with skin, raw
- 14 oz potatoes
- 2 carrots (about 7 oz)
- 2 cloves garlic
- 1 lemon
- 1/4 cup dry white wine
- to taste rosemary (+ salt – pepper – extra virgin olive oil)
Steps for Baked Chicken with Vegetables
To prepare the oven-baked chicken thighs, start by chopping the garlic and rosemary. Then wash and cut the potatoes into chunks and the carrots into thick slices, about 3/8 inch thick.
Clean the chicken of any feather remnants that usually remain on the skin. Squeeze the lemon and pour it into a bowl where you will place the chicken with the potatoes and carrots, also adding the chopped rosemary and garlic.
Mix everything, add some salt and pepper, and also the oil. Combine everything and if you like, you can also add some lemon zest.
Line a large baking pan with parchment paper and fill it with the chicken, arrange everything well, bake at 375°F and let it cook for 30/35 minutes. After the first 10 minutes, open the oven and pour the white wine into the pan and continue cooking.
Turn the chicken a couple of times during cooking, trying to keep the skin side up towards the end of cooking, this will make it nice and crispy.
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For the last 5 minutes, turn on the grill and let the oven-baked chicken thighs brown before serving them hot. Enjoy your meal and see you in the next recipe.
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