Chicken Roasted on a Bed of Vegetables – The Perfect One-Pot Meal

Chicken Roasted on a Bed of Vegetables
This roast chicken dish is a staple in my house and was one of Wishful Chef’s most popular recipes of 2012. I make it quite often because it’s simple, incredibly easy to prepare and the perfect one-pot meal! See the original recipe with updated images below.

When I’m busy at work, all I can think of is having a satisfying dinner and a glass of wine at the end of the day. For me, roast chicken is one of those satisfying meals. This one-pot dish is pure comfort from start to finish, even the prep work of chopping vegetables calms me down somehow. I just know I’m going to have a delicious meal.

I made this with a few basic vegetables I had on hand: onions, garlic, carrots and celery (broccoli also works). I chopped the veggies into rustic bite-size pieces and added olive oil, balsamic vinegar, herbs and spices, then topped with herbed chicken pieces. I like using chicken drumsticks and thighs but most other parts should work as well.

Chop vegetables & place at the bottom of a baking dish. Sprinkle with olive oil, balsamic vinegar, salt, pepper & herbs.

Rub olive oil, salt, pepper and herbs on chicken pieces and place on top of vegetables. Bake for about an hour.

Chicken Roasted on a Bed of Vegetables

Chicken Roasted on a Bed of Vegetables

Chicken Roasted on a Bed of Vegetables Recipe

  • 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)

Heat the oven to 425°F.

Wash and prep your preferred vegetables and cut into bite-sized pieces. Make a bed for the chicken pieces by arranging the vegetables on the bottom of a baking dish. Sprinkle with olive oil, balsamic vinegar, salt, pepper and herbs.

Rub the chicken drumsticks and thighs with olive oil. Sprinkle the chicken pieces generously with salt and pepper and place on top of vegetables.

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.

Total Time: 75-85 minutes
Yield: 4-6 servings
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64 Responses to “Chicken Roasted on a Bed of Vegetables – The Perfect One-Pot Meal”

  1. Aunt Clara March 2, 2012 at 3:21 pm #

    I just found your blog and I love the colorful design and photography. I think I will keep visiting.

    • Barb March 2, 2012 at 3:33 pm #

      Thanks so much Aunt Clara 🙂

  2. K&B N. March 2, 2012 at 6:50 pm #

    Baked chicken is healthier than fried chicken!

  3. Betty Ann March 2, 2012 at 7:02 pm #

    This roast chicken on vegetables looks amazing! I’d love to come home from work to this on the table. Thanks for the recipe, Barb!

    • Barb March 3, 2012 at 12:05 am #

      Thanks Betty! Roast chicken is one of my favorite dishes 🙂

  4. May March 3, 2012 at 7:25 pm #

    Hi! Can i omit the balsmanic vinegar? (poor uni student who has never come across the usage of balsmanic vinegar)

    • Barb March 3, 2012 at 7:52 pm #

      Hi May – Definitely, you can try it out without balsamic. It adds some nice sweetness though, so you might wanna invest in some for future recipes 🙂

  5. Lindsey March 5, 2012 at 1:08 pm #

    Could you add in Sweat Potatoe? How would that taste?

    • Barb March 5, 2012 at 1:11 pm #

      Yes, I’ve used sweet potatoes before, it’s definitely a nice addition.

  6. myfudo March 6, 2012 at 5:05 am #

    I love the color of this dish. Looks so festive and filling. Roasting really brings out the best in the flavors.

  7. Kay March 29, 2012 at 12:23 pm #

    I made the Roast Chicken on a bed of Veggies last night. Everybody raved over the dish, thank you. I just found your website and have made almond milk also, YUMMY,

    • Barb March 29, 2012 at 3:49 pm #

      Thanks so much Kay 🙂 Happy the dish was a success!

      Btw, how did you make the almond milk? What blender did you use and did you strain your milk before serving?

      • Kay March 29, 2012 at 6:11 pm #

        Hi Barb, I used a Blendtec to blend the almonds. Next time I will add a touch of vanilla along with the dates. I will be drinking this milk for the rest of my life. I have a bed and breakfast in central PA and am devouring your dishes. Thanl you, Kay

        • Barb March 29, 2012 at 7:28 pm #

          That’s great, I’m sure your guests will be happy 🙂

  8. nicole November 19, 2012 at 11:14 pm #

    do you skin your chicken or do you bake it with the skin?? and what kind of pan did you use metal or glass?

    • Barb November 19, 2012 at 11:32 pm #

      Hi Nicole – I bake the chicken with the skin for added flavor. The pan I use is a ceramic oven dish but you can also use glass.

  9. Jolie December 6, 2012 at 3:44 pm #

    This was such an easy and delicious dish to make. I just made a few changes here and there such as adding a few cloves of garlic in with the veggies and since I didn’t have balsamic vinegar at home, I used honey, soy sauce, and white vinegar instead. Thanks for this recipe!

    • Barb December 6, 2012 at 6:48 pm #

      Awesome, I’m so glad you enjoyed this recipe! It’s quite a versatile dish and you can substitute different ingredients. Thanks so much for reporting back 🙂

  10. Stephen February 13, 2013 at 6:15 pm #

    This recipe is fantastic – one of my favorites!

    • Barb February 15, 2013 at 7:35 am #

      Thanks so much! Same here 🙂

  11. jhoann May 7, 2013 at 5:45 am #

    Wow!I just discover this site…and this is what I am making tonight for my employer’s dinner…I read about you .Ms.Barb. .and you are a Filipino…and me too. I think I’ll be one of your visitor here in your site from now on…I’ll see what’s the comment for tonight’s dinner..thank you! I was impressed for a lovely photo of your food…

    • Barb May 7, 2013 at 8:08 am #

      Salamat!! Let me know how the chicken turns out for your dinner. Thanks for your nice comment and hope to see you again on my site soon 🙂

  12. matt May 9, 2013 at 10:18 pm #

    Awesome dish! Just finished putting it in the oven. .. can’t wait for the girlfriend to get home and try it out . Thanks for the recipe.

    • Barb May 9, 2013 at 11:12 pm #

      Thanks so much, Matt. I think your girlfriend’s in for a treat! Hope she enjoys it 🙂

  13. Sarah October 21, 2013 at 1:09 pm #

    Can I use boneless chicken breast with this recipe without making it dry?

    • Barb October 21, 2013 at 2:07 pm #

      Hi Sarah – Hmm, I never made this recipe with boneless chicken breast before so I’m not really sure if it will be dry. But if you do try it I’d suggest checking the temperature with a meat thermometer halfway through cooking.

      • Angela May 19, 2014 at 11:46 am #

        Could you use bone in chicken breasts, my husband doesn’t like dark meat?


        • Barb May 19, 2014 at 4:22 pm #

          Hi Angela – I would try it! I’m sure bone in chicken breast would taste great, but as I suggested above, check the temperature so the meat doesn’t get too dry. Let me know how it turns out 🙂

  14. Tracy October 30, 2013 at 4:30 pm #

    So happy I came across your recipe for roasted chicken drumsticks with veggies Its in the oven now, smells heavenly!!!!! Can’t wait to eat it. Lol

    • Barb October 30, 2013 at 4:49 pm #

      I love this recipe and hope you do too! Can’t wait to hear how it turns out. Thanks so much for your comment, Tracy 🙂

  15. Liz November 12, 2013 at 8:00 pm #

    Just made this and it’s delicious and so easy! I added some butter mixed with the herbs between the skin and the meat to make it extra juicy. Great meal!

    • Barb November 12, 2013 at 10:47 pm #

      Sounds so good Liz!! I bet the butter made the skin nice and crispy too…Mmmm…

  16. Carmen December 18, 2013 at 6:12 pm #

    Making this tonight. Can’t wait to eat it up! :0)

    • Barb December 18, 2013 at 8:11 pm #

      Great! Can’t wait to hear how it turns out 🙂

  17. Carmen December 19, 2013 at 12:30 pm #

    This turned out fantastic! We used Italian seasoning since we had it on our spice rack and I think it helped pull the dish together nicely. My husband and I haven’t had roasted chicken and veggies since we were younger, so we were excited about this dish. Like in an earlier post from someone else, I might throw in some sweet potatoes next time.

    • Barb December 19, 2013 at 12:45 pm #

      Thanks for posting a follow-up comment, Carmen. I’m so happy you both enjoyed this dish! I’m sure the sweet potatoes will taste great next time..

  18. Amy December 27, 2013 at 1:15 am #

    Major amateur cook right here but this looks easy enough for me to pull off! Just one quick question, do you cover the dish with tinfoil while you cook it?

    • Barb December 29, 2013 at 8:45 am #

      Hi Amy – Sorry for the late response! No, you don’t need to cover the dish with foil when baking. Good luck and let me know how the recipe turns out.

  19. Sharon April 11, 2014 at 7:54 am #

    I love the simplicity of it and the colours of the ingredients just pop! You’ve photographed them beautifully too.

    • Barb April 14, 2014 at 8:46 am #

      Thanks so much, Sharon!!

  20. Laura April 14, 2014 at 3:25 am #

    I tried this recipe and the family was very pleased. So thank you for sharing it!

    • Barb April 14, 2014 at 8:47 am #

      That’s great, Laura! I’m so happy your family enjoyed this 🙂

  21. Millie | Add A Little September 6, 2014 at 5:49 am #

    Yum! This looks great barb! Delicious and easy!

    • Barb September 7, 2014 at 11:02 am #

      Thanks, Millie!!

  22. Whitney September 8, 2014 at 5:26 pm #

    Just put this recipe in the oven. I added butter and herb mixture to the skin on the chicken. It smells amazing! I have bookmarked your site for future recipes!!

    • Barb September 8, 2014 at 9:40 pm #

      That’s great, Whitney! Can’t wait to hear how it turns out. Thanks for your comment 🙂

  23. Cassandra September 24, 2014 at 8:34 pm #

    Just made this for dinner! Amazing, and so freaking easy! I also added whole brussel sprouts (frozen from Trader Joe’s) and they came out perfect! Thanks for a great easy and healthy recipe!

    • Barb September 25, 2014 at 11:01 am #

      Yum, Brussels sprouts sound like a great addition for this recipe. I’m so happy you loved it! Thanks for your comment, Cassandra 🙂

  24. Sharon P January 10, 2015 at 6:06 pm #

    I am low on veggies so can I add some frozen green beans to the potato, onion and carrots? Will that work?

    • Barb January 10, 2015 at 8:58 pm #

      Sure, I don’t see why not! I think green beans would work well here…

      • Gisela Klar February 4, 2015 at 6:01 pm #

        I use whatever veggies I have in the house. Today I’m trying cauliflower, last time I used Brussels sprouts(together with the other veggies in the recipe). We all love it, for casual family dinners and for entertaining friends. Thank you

  25. Laura J February 5, 2015 at 4:31 am #

    I have really enjoyed seeing everyones take on this dish, especially the herbed butter under the skin and using brusselI sprouts! I make this dish almost weekly, using fresh green beans, fat baby carrots, potatoes, and chicken leg quarters. Always a hit.

    • Barb February 9, 2015 at 2:33 pm #

      Laura, I’m so happy you enjoy this recipe as much as we do 🙂

  26. Carolyn February 8, 2015 at 6:54 am #

    I used zucchini, yellow squash, sweet potato and the other vegetables (red onions, garlic, red, yellow and orange peppers, celery). I forgot the tomatoes though, maybe next time. I also used boneless, skinless chicken breasts that I cut in half lengthwise, and covered my roasting pan with foil. I then removed the foil the last 20 minutes. It was great. I can’t stop thinking about it. Thank you very much.

    • Barb February 9, 2015 at 2:39 pm #

      Yum, sounds great, Carolyn! I’m so happy you loved this roast chicken recipe 🙂

  27. Amanda D. February 26, 2015 at 5:09 pm #

    Thanks so much for this recipe!! I live at home with my parents (24 years old) and have never really prepped and cooked a nice meal..I never got into learning how for some reason. This recipe was so easy and fun to make. I’ll be eating this all weekend for my long 12 hour days at work Friday-Monday!! Feeling so proud of myself hehe

    • Barb February 27, 2015 at 2:08 pm #

      You’re so welcome, Amanda! Thanks for the kind words…I’m proud of you too 😀

  28. Victoria March 3, 2015 at 5:01 pm #

    We LOVE this recipe. I’ve made it several times. Today I’ve added sweet potatoes and marinades artichokes! Yum! Thanks so much for this recipe! I’m no longer afraid of drumsticks and thighs! Hahah

  29. BA March 7, 2015 at 11:35 pm #

    Thank You so much. . I gave it a shot tonight and it was actually a lot fun.

  30. Sue March 14, 2015 at 4:08 pm #

    Awesome recipe! This has become one of my go to dishes. Easy to make, tastes wonderful, and is good for you. What an amazing combination. My husband loves it too. Thank you!

  31. Maggie March 16, 2015 at 8:02 pm #

    Wow…needed a fast and easy recipe for our family dinner since I was going on day three of a major migraine. SO easy! SO delicious!! The balsamic vinegar seasoning made for an incredible “sauce”. THANK YOU! and now even my headache is gone.

    • Barb March 18, 2015 at 10:43 am #

      That’s so great! I’m thrilled this dish got rid of your headache 😀 Thanks for your comment, Maggie!


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