Marinated Chicken with Roasted Vegetables (All in One)

Marinated Chicken with Roasted Vegetables – Put everything in a mold, put in the oven and bake for an hour. Delicious and, above all, inexpensive. Enjoy your meal!

Marinated Chicken with Roasted Vegetables


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For the meat:

  • 2 chicken quarters 4 tbsp oil 2 tbsp your favorite seasoning (barbecue seasoning, poultry seasoning, roast chicken seasoning or similar)

For the vegetable mix:

  • 500 g small potatoes from this year 3 pcs onions 3 pcs tomatoes 3 pcs peppers 100 g bacon cubes 4 cloves of garlic 2 teaspoons tomato paste 4 tablespoons oil 1 Bunch of fresh herbs (marjoram, oregano, rosemary, thyme…) salt, freshly crushed pepper


  1. Wash the meat, pat dry, drizzle with oil and season. Then put it in a sealable box and let it marinate in the fridge overnight.
  2. Clean the potatoes (do not peel), cut in half and place in a bowl. Add the oil, tomato paste, sliced ​​garlic and diced bacon. Season with salt and pepper and add some of the finely chopped herbs. Stir well.
  3. Place the chicken in a casserole dish and place the potato halves and the roughly chopped vegetables in between or on top. Place the rest of the herbs on top.
  4. Cover and bake in a preheated oven at 200°C for 60 minutes. Then remove the lid and roast for another 30 minutes.
  5. Turn all components while baking, the meat should be on top at the end so that the chicken gets a crispy, golden brown skin. It is not necessary to pour water or broth over the meat, as the vegetables provide enough liquid.

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