Roasted chicken and vegetables is perfect for a healthy weeknight dinner. Chicken is flavored with spices and roasted on a bed of vegetables with a tasty sauce all in one dish. It's a simple classic dinner that everyone loves.
Chicken is a great option for weeknight dinners. Some of our readers' favorites are it's Mediterranean garlic chicken, baked Greek chicken and homemade shawarma. This roasted chicken and vegetables is another family favorite that I cannot wait to share with you. It's easy, made in one pan and unbelievably tasty. Also, don't forget to check out collection of 50+ chicken recipes for dinner, so many delicious options!
Table Of Contents:
Why this recipe works
Chicken in widely used in the Mediterranean cooking since it's a lean protein with very little fat content. Fırında Sebzeli Tavuk (meaning chicken and vegetables in the oven) is a popular Turkish dish that's flavored with spices and cooked in a tasty sauce made with olive oil, garlic and tomato paste.
This is a hand-off recipe, everything is cooked in one dish which means cleaning up would be a breeze, making this the perfect option for busy weeknights. It's packed with a lot of vegetables that you can modify to your liking and every bite is so flavorful!
Ingredients notes and substitutions
Chicken - I used boneless skinless chicken thighs, however you can also use boneless skinless chicken breast. If using bone-in chicken pieces, the cooking time will be longer.
Spices - We're using a combination of oregano, paprika, cumin, coriander, Aleppo pepper or pul biber and salt. You can use red pepper flakes instead of Aleppo pepper.
Vegetables - This recipe calls for lemon, white or yellow onion, red, green and orange bell peppers, tomatoes and potatoes. Any kind of tomatoes would work for this dish and you can use russet, red or Yukon gold tomatoes.
Sauce - To make the sauce, you need tomato paste, garlic, spices, extra virgin olive oil and water. The vegetables and chicken will cook in this sauce.
How to make roasted chicken and vegetables
Season the chicken - In a large bowl mix the lemon juice and olive oil with oregano, paprika, cumin and coriander. Add the chicken and using a pair of tongs, toss it to make sure every piece is coated with the marinade.
Arrange - Chop all the vegetables into pieces. Arrange the potatoes, onions and half of the peppers in a deep oven safe dish. Top with the chicken and the remaining peppers, onions and tomatoes. Make the sauce by mixing the olive oil and water with garlic and spices. Drizzle over the chicken and vegetables.
Roast and serve - Roast the chicken and vegetables in the oven at 375 degrees F for about 1 hour until the chicken and vegetables are fully cooked and tender.
What I love the most about this dish is that you can modify it to your liking. You can use other cuts of chicken such as boneless skinless chicken breast or bone-in thighs. As for the vegetables, you can use almost any vegetables you have in the fridge. Here are a few suggestions:
- Green beans
- Green peas
Roasted chicken with vegetable medley is a complete meal on its own. You can serve it with a fresh side dish such as Mediterranean salad or Turkish tomato salad (gavurdagi). I also love having it with some cacik (Turkish yogurt and cucumbers) and some freshly baked pide bread. If looking for starchy sides, you can try my favorite Turkish bulgur pilaf or rice pilaf with orzo.
Frequently asked questions
You can use any oven safe dish that's deep enough for layering the chicken and vegetables. A 9x13 pan, a dutch oven or a cast iron skillet would work too. I opted for an oval ceramic dish that's oven safe.
Store the leftovers in an airtight container and refrigerate for up top 3 days. To reheat, place the leftovers in a small pan and cover with a lid. Heat over medium low until fully warm.
Yes, you can freeze the leftovers in a freezer-safe container or a freezer bag for up to 3 months. To serve, thaw in the fridge overnight and reheat in a pan over medium low heat. You can also put the frozen cooked chicken and vegetables directly in a pan and heat it until fully thawed and warm, stirring occasionally.
You can serve the leftovers as is or heat it and then add serve with some leftovers rice or some bread.
Yes, I you can use chicken or vegetable stock to make the sauce.
Yes, simply place all the ingredients in a Dutch oven instead of an oven safe dish and cook over medium heat for about 1 hour 30 minutes. Check to make sure both the chicken and vegetables are fully cooked.
More Turkish recipes
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Roasted Chicken and Vegetables Turkish Style
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 tsp coriander
- 1 lemon juice of
- 1 tbsp olive oil extra virgin
- 2 lbs boneless skinless chicken thighs
- 1 russet potato peeled and cut into chunks
- 1 white onion cut into chunks
- 1 green bell pepper cut into chunks
- 1 red bell pepper cut into chunks
- 1 orange bell pepper cut into chunks
- 1 large tomato cut into chunks
- ¾ cup water
- 1 tablespoon olive oil extra virgin
- 3 cloves garlic minced
- 1 teaspoon Kosher salt
- 1 teaspoon Aleppo pepper or pul biber
- 1 teaspoon oregano
- 2 tablespoon tomato paste
- In a large bowl mix the spices with lemon juice and olive oil. Add the chicken thighs and make sure they’re fully coated with the marinade.
- Preheat the oven to 375 degrees F. Place the potatoes, onions and half of the peppers at the bottom of a baking dish. Top with the marinated chicken. Top with more onions and pepper and the tomatoes.
- Mix the water with olive oil, garlic, salt, Aleppo pepper, oregano and tomato paste. Pour over the chicken and vegetables.
- Roast in the oven for 45 minutes to 1 hour until the chicken and vegetables are fully cooked. Check after 35 minutes and if the dish is too low on liquid, add ½ cup boiling water.
- You can use red pepper flakes instead of Aleppo pepper or pul biber.
- Use vegetable or chicken stock instead of water to make the tomato sauce if desired.
- This dish is very versatile, you can add other vegetables such as green peas, green beans, carrots, cauliflower or zucchini.
- Serving suggestions: Serve this with a fresh side dish such as Mediterranean salad or Turkish tomato salad (gavurdagi), cacik (Turkish yogurt and cucumbers) and some freshly baked pide bread. If looking for starchy sides, you can try my favorite Turkish bulgur pilaf or rice pilaf with orzo.
- Leftovers: Store the leftovers in an airtight container and refrigerate for up to 3 days. When ready to eat, reheat in a pan (covered) over medium heat for about 20 minutes. You can also freeze this dish in a freezer bag or a freezer-safe container for up to 3 months. To serve, thaw the chicken and vegetables in the fridge overnight or place in a pan on the stove over medium heat and reheat until fully warm, stirring occasionally.