You can use other seasonal mini vegetables-the smaller, the better. Gourmet restaurants serve ’em but anyone can. I find myself forgetting about the chicken and just eating these deliciously cute veggies by the spoonful!
Roasted Garlic Chicken and Baby Vegetables
Servings
4 Servings
Ingredients
- 1 chicken about 3½ pounds, cut into 8 pieces
- 20 small fingerling potatoes or 10 large fingerling potatoes, halved
- 10 baby carrots
- 10 baby zucchini
- 10 baby red bell peppers
- ¾ cup extra virgin olive oil
- 2 tablespoons prepared crushed garlic or fresh if unavailable
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 375℉. Spray a roasting pan with non-stick cooking spray.
- Rinse chicken and pat dry. Arrange in prepared pan.
- Rinse potatoes, carrots, zucchini and peppers and place in a medium bowl. Add evoo, garlic, paprika, garlic powder and salt. Stir to mix.
- Spoon vegetable mixture into the roasting pan, arranging the vegetables under and around chicken. Make sure chicken skin is coated with oil mixture. Pour any extra from the bowl to cover the skin.
- Bake, uncovered, at 375℉ for 1 hour and 25 minutes, or until skin is slightly browned and crispy. Serve immediately.
- Contributed by: Quick & Kosher, JAMIE GELLER
Hold on, this is waiting to be approved by Jamie Geller.
yes — follow this recipe method: https://jamiegeller.com/rec… sear and then add everything plus 1-2 cups of chicken broth and braise covered until cooked though about 20 minutes.
yes — follow this recipe method: https://jamiegeller.com/recipes/chicken-with-braised-red-cabbage-and-fennel/ sear and then add everything plus 1-2 cups of chicken broth and braise covered until cooked though about 20 minutes.
Can this recipe be made on the stovetop? If yes, how long would I cook it?
You could, but you would want to cut the cooking time to about 30 minutes.
Could you use Boneless, skinless chicken with this recipe? I absolutely love your recipes!!! ❤️❤️❤️
The original recipe does call for that much oil, but I have tried it with 1/4 cup and it is totally fine.
3/4 cup oil for 4 servings? Is that a mistake? That’s 3 T per portion- as in 375 calories per portion just for the oil.
I would just add more veggies until you have enough for 4 people. Good luck!
How much broccoli and green beans would you use when not using potatoes?
it is YUMS YUMS YUMS!
This looks delicious.
OMG! I made it this past Shabbos too (and my heberew name is Chana – LOL it’s like we are twins!)
I made this recipe for this past Shabbat. So good! The chicken is nice and juice and just the right amount of crisp. Fab recipe — thanks for posting!
I also leave out or eat around the potatoes when I am watching my carbs. Throw in the broccoli for the last 45 minutes and green beans for the last 20 to 25 minutes of cooking time. Make sure to come back and let us know how you like it!
I’m low carbing and wouldn’t use potatoes. Would broccoli and green beans do well at that time and temperature?
no such thing as a stupid question! I cook them whole and then when I eat them with my fork and knife I pull the pepper away from the stem and skin – but you could stem and seed if you want no wrong way to go about it here. In fact my friend told me she once found a bug in the baby peppers and they should be washed split and checked SO on that note I may do that next time. sorry to gross you out but otherwise this is an AMAZING recipe!
This looks delicious. But I have a stupid question, should I be taking the seeds out of the baby bell peppers? I can’t tell from the picture and it doesn’t say in the recipe. Thanks!
I made this dish last shabbat and it was incredible! I never tasted baby zucchinis before but they were so yummy. Instead of fingerling potatoes, I used baby tri-color potatoes (white, red, blue) which made the dish even more colorful. Thanks for this recipe idea- I love your website!
When I can’t find or don’t want to splurge I cut a large zucchini in half lengthwise and then cut each half, in half lengthwise again so you have 4 long pieces. Then cut each piece into 3-4 inch long sticks. If your zucchini isn’t that large then just cut in half lengthwise and then cut each half into 3-4 inch long sticks. Enjoy!
If I can’t find baby zucchini’s how many of the regular size zucchini’s can I use and how would I cut it up?