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Baked Chicken & Vegetables Oreganata is an easy recipe with chicken thighs, vegetables and potatoes that roast in a buttery lemon garlic sauce with the perfect hint of oregano! Now that’s a fabulous Sunday supper recipe! #chicken #bakedchicken #dinner #easyrecipe #chickenandvegetables #vegetables #entertaining #sundaysupper #chickenoreganata #swirlsofflavor
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Baked Chicken And Vegetables

Baked Chicken And Vegetables isan easy casserole recipe filledwith chicken thighs, carrots and potatoes that roast in a buttery lemon garlicsauce with the perfect hint of oregano! Now that’s a fabulous comfort food recipe! 
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Italian
Keyword: baked chicken and vegetables, baked chicken with vegetables, chicken oreganata, easy recipe, Mexican chicken casserole
Servings: 4
Calories: 539kcal
Author: Gwynn Galvin


  • 4 bone-in skin on chicken thighs
  • 2 tsp. dried oregano , divided
  • 1 lb. baby red potatoes , quartered, 3 cups
  • 8 ounces baby carrots , 2 cups
  • 1 onion , chopped, 1 cup
  • Tbs. butter , melted
  • 2 cloves garlic , minced
  • 2 Tbs. lemon juice
  • 1 Tbs. lemon zest
  • 1/2 tsp. kosher salt
  • 1/4 tsp. pepper
  • flat leaf parsley leaves


  • Preheat oven to 400F.
  • Season chicken thighs with 1 tsp. oregano. In large non-stick skillet over medium-high heat cook chicken, skin side down, until browned, 7-8 minutes. Remove chicken, discarding fat drippings.
  • In a large roasting pan or baking dish, toss potatoes, carrots and onions. Top with chicken, skin side up.
  • Combine butter, garlic, lemon juice, lemon zest, kosher salt, pepper and remaining 1 tsp. oregano. Pour over chicken and vegetables.
  • Bake 45 minutes or until chicken juices run clear or meat thermometer reads 165F.
  • Garnish with flat leaf parsley leaves.


Makes 4 servings.
Swirls of Flavor Recipe Tips
  • Recipe can be doubled or tripled to feed a crowd! You will want to use an additional baking dish.
  • You may need additional baking time for chicken juices to run clear and for your meat thermometer to reach 165F
  • Substitute bone-in skin-on chicken breasts for the bone in skin-on chicken thighs
  • Substitute Yukon gold potatoes, cut into bite size pieces, for the baby red potatoes
  • Substitute dried Italian seasoning for the dried oregano
  • Substitute full size carrots, peeled and cut into bite size pieces, for the baby carrots


Calories: 539kcal | Carbohydrates: 29g | Protein: 27g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 172mg | Sodium: 517mg | Potassium: 1018mg | Fiber: 5g | Sugar: 6g | Vitamin A: 8323IU | Vitamin C: 19mg | Calcium: 93mg | Iron: 3mg