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Roasted Chicken with Vegetables and Potatoes


Found in Woman's Day and vamped it

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Rate this recipe 4.4/5 (7 Votes)


  • 10 small red and yellow new potatoes
  • 3 tbsp olive oil
  • 4 drumsticks
  • 4 chicken breasts (with skin)
  • salt and pepper
  • 6 cloves of garlic smashed
  • 1 large red onion sliced thin
  • 2 large red peppers sliced julienne style
  • 2 carrots julienne style (or matchbox style)
  • 1 large container of sliced mushrooms
  • 1/2 cup white wine
  • 1 tbsp rosemary
  • 1 tbsp thyme


Preparation time 45mins
Cooking time 120mins


Step 1

Heat oven to 425 degrees.
Place potatoes on microwave safe place and microwave about 7 minutes (you want them soft but still firm to cut). Set aside to cool.
Heat olive in large skillet over medium high heat.
Season chicken on both sides with salt & pepper to taste.
Cook chicken with skin down until golden brown and crisp about 10 minutes. Transfer to plate, skin side up. Continue cooking chicken.
Add about 1 tbsp more oil and add vegetables and seasoning. Cook stirring about 2 minutes. Add potatoes and wine. Continue cooking about 3 minutes.
Transfer vegetables/potatoes to a 9 x 13 baking dish.
Top with chicken and toss lightly to combine.
Season with salt & pepper and thyme/rosemary.
Bake about 45 minutes till chicken is cooked through.

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