Golden Vegetable Chicken

Golden Vegetable Chicken


"This is a very easy recipe for baked chicken with vegetables which comes out very rich and with a golden color."


{{adjustedServings}} servings 971 cals
Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 971 kcal
  • 49%
  • Fat:
  • 56.9 g
  • 88%
  • Carbs:
  • 54.6g
  • 18%
  • Protein:
  • 59.1 g
  • 118%
  • Cholesterol:
  • 219 mg
  • 73%
  • Sodium:
  • 356 mg
  • 14%

Based on a 2,000 calorie diet

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  1. If you have time, place chicken in cayenne pepper, turmeric, garlic powder, salt and pepper for 2 to 3 hours. If not, mix these spices together and cover both sides of the chicken pieces with the mixture, then cover each piece of chicken completely with mayonnaise on both sides.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Place the sliced onions, potatoes and carrots in a lightly greased 9x13 inch baking dish. Put chicken pieces on top, then place the tomato and sweet potato slices around the chicken. Cover dish with aluminum foil and bake in the preheated oven for 15 minutes.
  4. Lower heat to 325 degrees F (165 degrees C). Bake for another 45 to 60 minutes, turning chicken over once, until vegetables are soft and chicken juices run clear. Remove aluminum foil and grill in the oven for 5 to 7 minutes on each side of chicken, to give it a nice coloring. Enjoy!
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  1. 10 Ratings


I recommend the veggies get cut into same sized chunks. Thick slices of sweet potato / yams don't cook evenly with white potatoes.

Really great! I added extra cayenne and fresh garlic to kick it up a bit. I also broiled the dish at the end to give it some extra color. I will make this one again!

Yum! Used drumsticks instead of a whole chicken (skin removed), yogurt instead of mayo, 2 tomatoes, roughly diced the veggies into chunks instead of slices and doubled the marinade. Thanks!