Easy Baked Chicken and Vegetables
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The phrase “so little effort” jumped at me from the recipe which was how I made this Easy Baked Chicken and Vegetables. This was just what I needed on a busy weeknight. Have you ever had those days when you’re pulled in different directions – work, kids, chores, errands and at the end, dinner is still your responsibility? Sigh. It doesn’t matter if women can have it all, the fact is, we have to do it all.
Enough said. I need to get supper going. And I want to share with you how this easy to bake chicken with vegetables has saved me many meal times.
But let me back track. The original recipe of this “Shove It In the Oven Chicken” was from the lovely Pam Anderson and her site Three Many Cooks.com, which she writes with daughters Maggy and Sharon. I’ve had the pleasure of meeting Pam and Maggy at several food events – the NYC Cookie Swap and The Big Summer Potluck, both big bloggers’ events. Pam and her family graciously hosted a large group of food bloggers last summer at their home in Bucks County, PA. She’s been a great resource of recipes since. Her meal ideas are easy and real. Go see her site and you’ll see what I mean.
Meanwhile, have a go at this just like I did. I am guilty of not thinking ahead sometimes. I just run and go. Then suddenly in the middle of the day, I stop in my tracks and remember dinner is in a few hours and I have nothing. So for tonight, I pulled out the chicken, chopped up the veggies in quarters and tossed it all together in the roasting pan. And as Pam suggested I let it cook by itself.
When I took out the foil cover, the aromatic steam of the dish smothered my senses. The gust of aroma-delicious scents from the combined onions-soy sauce-rice wine and broth made me delirious. Dinner was done and all I did was ‘shoved it in the oven’! Take a seat and grab a piece, if you please.
Easy Baked Chicken and Vegetables
- Oven-proof Large Casserole Pan
- 3 to 4 pounds whole chicken, cut-up; bone-in, skin-on
- 4 whole large potatoes peeled; quartered
- 1 cup peeled and sliced carrots
- 1 whole large white onion chopped
- 2 cloves minced garlic
- 1/4 cup vegetable or corn oil
- 2 Tablespoons oyster sauce
- 2 Tablespoons Shao Xing rice wine
- 1/4 cup soy sauce
- 1 cup broth
- 1 stalk scallions chopped
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper powder
- 1 Tablespoon chopped fresh parsley for garnish
- for serving: steamed rice
- Make sure oven rack is in the middle. Preheat oven to 400 F degrees.
- Grease a roasting pan that measures about 9 inches x 13 inches to fit the chicken and vegetables.
- Place the chicken, vegetable oil, potatoes, carrots, onions, garlic, oyster sauce, rice wine, soy sauce, broth in roasting pan. Toss it all together. Sprinkle salt and pepper. Blend ingredients well. Cover with foil. Bake in the preheated oven 400 F degrees for 50 minutes. Remove the foil and let it roast for 25 minutes more till chicken cooks thoroughly and potatoes turn a darker brown color.
- Serve hot garnished with chopped parsley and accompanied by a bowl of boiled white rice.
- Recipe notes: Oyster sauce is used as a base for most Asian stir fry dishes. It is a staple in my pantry. It is made from oysters, water and salt, often used as a multipurpose seasoning for meat, vegetables or noodle dishes . (Source: The Asian Grandothers Cookbook by Patricia Tanumihardja).
- Cook’s comments: Pam Anderson’s original recipe of “Shove It In the Oven” used boneless chicken thighs and thus required a shorter cooking time. She also used Italian seasonings to flavor the dish. You can take her lead and follow her recipe, too and I promise it is just as divine. I have adapted according to what ingredients I have in season and in the pantry. Everything works out fine in the end – just shove it!
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Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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Shove it in the oven chicken.. I love it! it’s more about the flavors on the fork for me and these all say delicious.
Thanks, Maureen.Go ahead, shove it and enjoy!
Wack it in the oven and forget about it. I am all about that! I make roasted chicken a lot but love your idea to add the Asian flavors I already always have in my pantry to make a simple and easy recipe. Take care, BAM
Thanks, Bam! Glad you share my desire to just toss it all together and let the roast take care of itself. So nice of you to stop by 🙂
I still have two leeks left in the fridge (I bought a lot… I love leeks!). This sounds so good. I love that meat and veggies in one dish especially my kids prefer cooked veggies. 🙂
Thanks, Nami! I personally like cooked vegetables better, as well. You’ll love how simple and easy this one is. Glad you stopped by 🙂
I am not the hugest chicken fan in the world, but my family would die for this. And the flavors in the sauce would make me forget about the chicken! Pinning now!
Thanks, Laura! This was so easy, thanks to Pam Anderson @ThreeManyCooks & her really superb recipes. You will love the ease of just shoving it! Thanks for pinning – I’d forgotten to do it 🙂