Veggie Oven Chicken

Veggie Oven Chicken

8 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Recipe by  Suzanne

“Yummy, fast and easy, this chicken dish was given to my by Mom last year when I married. The hubby loves it!! You can use chicken thighs or legs if you wish, or a variety of your favorite chicken pieces.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Add 1 tablespoon vegetable oil to a 9x13 inch baking dish. Season chicken pieces with garlic powder, allspice, parsley, paprika, salt and pepper. Place seasoned chicken pieces in baking dish.
  3. Add the green bell pepper, onion and tomatoes to the chicken. Place the carrots and potatoes around the chicken and drizzle 2 tablespoons olive oil over all. Cover dish with aluminum foil and bake in the preheated oven for 1 hour, basting chicken with juices, until chicken is no longer pink inside and potatoes are cooked through and tender.

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Reviews (8)

Rate This Recipe


thighs tend to be a little greasy---remove from pan immediately



This recipe is so easy. The kids will eat it up as well. As most mom's know that is have the battle. I added some more veggies. Some pumpkin and zuccini. I will be using this recipe again!!



This dish was alright, not the best. It was really easy, though. I used chicken legs instead of thighs. Maybe wine could be added for xtra flavour, since there wasn't much on it's own. The left over's didn't get eaten, so that tells you there's not much interest in the dish.

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Amount Per Serving (6 total)

  • Calories
  • 367 cal
  • 18%
  • Fat
  • 17 g
  • 26%
  • Carbs
  • 34.5 g
  • 11%
  • Protein
  • 20 g
  • 40%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 88 mg
  • 4%

Based on a 2,000 calorie diet



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Best Oven Baked Chicken


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