Roasted Chicken and Vegetables

Roasted Chicken With Vegetables

This meal was originally shared with me many years ago by a neighbor who got it from a newspaper.This is a wonderful meal that can be prepared quickly and easily but is special enough to serve as a “company dinner”. There are no exotic ingredients; everything is a pantry staple. This dish is terrific when reheated so it is strongly suggested that you double the recipe. Change the type and amounts of the various vegetables to suit your taste. You can also add favorite vegetables. We especially enjoy turnip. Don’t be afraid of the rather large amount of garlic. The dish is roasted so the garlic becomes very mellow. I have found that this recipe works best with dark meat.

This version of the recipe serves 4.


8 chicken drumsticks or thighs.

1 1/2 pounds of all-purpose potatoes. Leave the skin on. Scrub and quarter them.

1 pound of carrtos. Cut into two inch pieces.

2 pound butternut squash, peeled, seeded and cut in 8 wedges.

2 medium onions, each cut in 8 wedges.

5 cloves of garlic, halved.

2 tablespoons of oil.

1 tablespoon of Italian herb seasoning.

1 1/2 teaspoons of salt.

1 teaspoon of freshly ground pepper.


STEP: 1. Position racks to divide oven in thirds. Heat to 425 degrees. Have 2 rimmed baking sheets ready.

STEP: 2. Put all ingredients in a large bowl; stir to mix and coat.

STEP: 3. Arrange in a single layer on both baking sheets.

STEP: 4. Roast, switching position of pans and turning vegetables halfway through roasting, 45 minutes or until chicken is cooked through and vegetables are tender.

(Prepare through Step 2 and then refrigerate the mixture until you are ready to cook dinner. I assemble it in the morning then have a super quick and delicious dinner with no prep at all.)

Sit back and enjoy the compliments!


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