Country-Style Chicken & Veggie Bake

country baked chicken and veggiesThis is a great recipe that I wrote down years ago. I think I found it in an old magazine but I can’t be sure! What I am sure about is the fact that it is delicious! The vegetables are creamy and full of flavor, the chicken stays moist and juicy. I’ve never tried it with skinless chicken but I’m sure it would work. It’s a fairly cheap meal when you use chicken leg quarters! I think the fresh rosemary makes all the difference and try to make this as often as possible while I have some in the garden.

The list of ingredients may be long, but it does go into the oven quickly, prep usually takes about 20-25 minutes. You can certainly prep it ahead of time and throw it all together right before baking. I love that it has less cleanup since it’s a one pan dish! Gotta love that!

Country-Style Chicken & Veggie Bake
Prep time
Cook time
Total time
prep & cook time- 1 hr 20 min, 6 servings
Recipe type: Main
Serves: 6
  • 4 - 5 large cloves garlic, minced
  • 2 Tbs fresh rosemary, chopped (or 2 tsp dried)
  • 2 Tbs fresh parsley, chopped (or 1 Tbs dried)
  • 1 tsp coarse salt
  • ¼ tsp fresh ground black pepper
  • ¼ c extra virgin olive oil
  • 1 (10oz) pkg fresh mushrooms, halved
  • 2 lbs large potatoes, peeled and cut into 1-inch chunks
  • 4 medium carrots, peeled and cut into 1-inch pieces
  • 1 large onion, cut into eighths
  • 1 (3½lb) chicken (cut into 8) or 6 chicken leg quarters
  • ⅔ c chicken broth or dry white wine
  • 1 c chicken broth
  1. Preheat oven to 400. Spray a large roasting pan or 2 9x13 pans with cooking spray.
  2. Combine chopped garlic, rosemary, parsley, salt, pepper and oil in small bowl.
  3. Into a large bowl, gently toss together the mushrooms, potatoes, carrots and onions with about 2 Tbs of the oil & herb mixture to coat well.
  4. Add to roasting pan (or divide between 2 9x13 pans).
  5. Place rinsed chicken pieces on top of veggies, skin side up. Brush remaining oil/herb mixture onto chicken.
  6. Bake at 400 degrees for about 45 minutes.
  7. Add the 1⅔ c of chicken broth (or ⅔ c wine & 1 c broth) to pans and baste chicken.
  8. Bake an additional 15 - 25 minutes or until the chicken is golden and 170 degrees internally. The potatoes & carrots should be fork tender.
  9. Serve chicken and veggies with drippings spooned over top.

About the Author

Henrietta Newman is a self-loving empty-nester into smudging, nature, yoga, fitness, healthy living, hunting, camping, hiking, tech, video games, gadgets, recipes, reviews and more.
With a love for the outdoors and visiting local attractions in and around NW PA and Lake Erie, you never know what you'll find in my nest! Subscribe to A Hen's Nest so you don't miss the fun!



  1. 1

    This sounds wonderful!! I love suppers that I can make in one pan (less dishes later LOL)
    Copied it down!!

  2. 2

    This sounds wonderful.
    If you like to read stop over at my blog I have a contest going on too.
    Joy at Books and Life

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