Roasted Chicken and Vegetables


4 chicken thighs OR 6 drumsticks, bone-in, skin on

6 cups of any of the following: mixed vegetables: Broccoli, Cauliflower, Sweet potatoes, Red bell peppers, Brussels sprouts, Carrots, Celery, Parsnips, Turnips, cut into 1-inch pieces

1 yellow onion

6 cloves of garlic, chopped

Celtic sea salt

Fresh ground pepper

Olive oil

Bacon grease (optional but this makes it soooooo delicious!)

Seasonings of choice (I recommend Dr. Cowan’s Garden)




  1. Preheat oven to 400°F.
  2. Wash chicken well and pat dry. Season with pepper and set aside.
  3. Chop all veggies and place in a large bowl. Combine well. (NOTE: if using broccoli, set aside and add during the last 10 minutes of baking to avoid burning.) Add onion and garlic.
  4. Season with salt, pepper, or other seasonings as desired. Drizzle olive oil over veggies (and a little bit of bacon grease if desired,) and combine until vegetables are lightly coated.
  5. Line cookie sheet with parchment paper. Place chicken on a cookie sheet, followed by vegetable mixture, ensuring vegetables are on the bottom of the pan, not on top of the chicken.
  6. Place in the preheated oven, stirring occasionally to coat, for 25-35 minutes, or until chicken temperature reaches 165°F. If using broccoli, add to pan when the chicken temperature reaches 155°F, then return to oven and allow the chicken to reach 165°F, and broccoli is done.
  7. Remove from oven and transfer to a serving plate. Enjoy!

Serves 3-4


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