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Roasted Chicken with Vegetables

Check out Small Scale Cooking
adapted from Topp, Ellie and Suzanne Hendricks: “Savoury Wisdom: Delicious, Healthy Recipes for Two”. Prentice Hall Canada, Toronto, 2001.



1                                  clove garlic, minced

75 mL (1/3 cup)              dry white wine OR sherry OR unsweetened white grape juice

25 mL (2 tbsp)                vegetable oil

15 mL (1 tbsp)                balsamic vinegar

15 mL (1 tbsp)                Dijon mustard

2 mL (½ tsp)                  dried marjoram

2 mL (½ tsp)                  dried thyme

2 mL (½ tsp)                  dried oregano

0.5 mL (1/8 tsp)             salt

0.5 mL (1/8 tsp)             ground black pepper


Chicken and Vegetables

2                                  skinless chicken breasts or legs, about 375 g/12 oz

4                                  small whole onions, OR 1 quartered medium onion

1                                  sweet potato, cut into large chunks

1                                  white potato, cut into quarters

1                                  sweet bell pepper, any colour, cut in quarters


Marinade: In small bowl, whisk together garlic, wine, oil, vinegar, mustard, marjoram, thyme, oregano, salt and pepper.


Chicken and Vegetables: Place chicken in a small plastic bag; pour in marinade. Refrigerate for up to 4 hours, turning bag at least once.


Remove chicken from marinade; place on shallow baking pan. Pour marinade into a small saucepan. Bring to a boil; reduce heat and simmer for 5 minutes.


Meanwhile, place onions, sweet potato, white potato and pepper into a large bowl. Pour marinade over; toss to coat evenly. Lift vegetables from marinade and place on baking pan. 


Bake in 190°C (375°F) oven for 40 to 50 minutes, or until potatoes are soft and chicken is cooked through (internal temperature of 74ºC/165ºF). Brush with marinade once during baking.


2 servings


Note: If chicken pieces are large, bake them for 10 to 15 minutes before adding vegetables to the pan.

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