Baked Chicken with Seasonal Veggies

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Baked Chicken with Seasonal Veggies

Meal type Main Dish
Misc Child Friendly, Serve Hot


  • 3 chicken legs
  • 2 chicken thighs (bone in)
  • 1 green pepper
  • 1/2 small red onion
  • 1 cup green beans (about two handfuls)
  • 1 cup baby gold potatoes
  • 1 cup carrots
  • 6 bacon slices
  • 2 tablespoons oil
  • 2 tablespoons garlic powder
  • 1 tablespoon sea salt
  • 1 teaspoon pepper
  • 2 large bowls
  • measuring cups/spoons
  • foil


1. Preheat oven to 375
2. Rinse chicken, remove fat from thighs, pat to dry, place in a bowl and set aside
3. Rinse all veggies, snap green beans
Chop all veggies, place in separate bowl
(I didn't chop the beans and I left my onions slices big)
4. Pour 1 tablespoon of oil over veggies and toss to coat
Sprinkle 1 tablespoon garlic powder, 1/2 tablespoon sea salt, 1/2 teaspoon pepper and toss to coat
5. Pour remaining 1 tablespoon of oil over chicken and toss to coat
Sprinkle the rest of the spices and toss to coat
(There is an equal amount of spices and oil for the chicken and veggies)
6. Pour half of the bowl of veggies in the baking dish. Lay 2 strips of bacon over veggies then pour the rest of the bowl over top.
7. Place the chicken over the veggies and lay the rest of the bacon strips over the chicken.
8. Cover baking dish loosely with foil and place on medium rack
9. Set timer for 55 mins
After timer goes off, remove foil
Turn oven to broil/Hi for 5 mins to crisp bacon
Make sure to watch closely so bacon does not burn

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