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20151024 Chicken Roasted on a Bed of Vegetables white


  • 2 pounds chicken thighs and drumsticks

  • a mix of vegetables (like onions, garlic, carrots, celery, potatoes and/or broccoli)

  • olive oil

  • 1-2 tablespoons balsamic vinegar

  • salt and pepper, to taste

  • fresh parsley, chopped

  • dried herbs (thyme. rosemary, oregano)



  1. Heat the oven to 425 F.

  2. Wash and prep your preferred vegetables tables and cut into bite-sized pieces. Make a bed for chicken pieces by arranging the vegetables on the bottom of a baking dish. Sprinkle with 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 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.

NOTE: If using chicken breasts, cook vegetables in oven for 30 minutes.  Add chicken pieces on top of vegetables and cook for another 30 minutes (or until done).


Posted: 2015-10-24