photo: Crispy Roast Chicken with Vegetables

Crispy Roast Chicken with Vegetables

Baked chicken with vegetables and potatoes is a versatile dish that is suitable for both family dinner and the festive table. For the recipe, you can use any part of the chicken: thighs, drumsticks, wings or a whole legs. Note that large pieces of chicken take longer to cook. To check the readiness of the chicken, stick a knife blade into it. If clear juice flows out of the meat, it is ready. As a side dish, we will use potatoes, eggplant, bell pepper, carrots and onions. Depending on the season and your taste preferences, you can exclude or add other ingredients to the recipe. In the process of preparation, vegetables are impregnated with chicken juice and become very tasty and fragrant. The mustard and spicy marinade makes the meat juicy and tender, with an appetizing golden crust on top. Be sure to try to cook this recipe, it is very tasty and useful.
60 min


  • Chicken drumsticks
    4 pcs
  • Eggplant
    2 pcs
  • Potato
    3 pcs
  • Bell pepper
    1 pcs
  • Carrot
    1 pcs
  • Onion
    2 pcs
  • Seasoning for chicken
    1 tsp
  • Mustard
    1 tbsp
  • Olive oil
    30 ml
  • Parsley
    15 g
  • Salt
    - to taste

One Pan Baked Chicken Legs and Vegetables


  • 1. Wash chicken drumsticks and dry from excess moisture with paper towels. Grate pieces of chicken with a mixture of mustard, salt and spice. Before roasting chicken with vegetables, let’s leave the drumsticks for 30 minutes so that they are marinated.
  • 2. In the meantime, prepare vegetables. Peel onions from husks, cut into rings 5 mm thick. In the same way, cut peeled carrots.
  • 3. Clean from seeds bell pepper and cut it into quarter rings. Wash eggplant, cut off the tails and cut vegetables into circles 1 cm thick.
  • 4. Wash potatoes, peel them and cut into rings, as well as eggplant.
  • 5. In a deep bowl, combine all crushed vegetables, add salt and black ground pepper to taste. Pour vegetables with olive oil, mix.
  • 6. Transfer the vegetables to a heat-resistant baking form greased with olive oil.
  • 7. Over the vegetables let’s put marinated in mustard chicken drumsticks.
  • 8. Cover the form for baking with a heat-resistant glass lid or food foil, send it to a heated oven up to 200 degrees. In 40-45 minutes, the baked chicken with vegetables in the oven, the recipe for which I recommend you to cook, will be ready.
  • 9. Decorate the baked chicken drumsticks dish with fresh parsley and serve it hot.
  • 10. Bon Appetite!