Chicken On A Bed Of Vegetables Recipe

This irresistible recipe for Chicken on a Bed of Roasted Vegetables is a healthy, easy, and delicious one-pan meal perfect for busy weeknights or a casual dinner party. Juicy, flavorful chicken thighs are nestled on a bed of perfectly roasted potatoes, mushrooms, green beans, and onions, all infused with a tangy mustard-sherry sauce. Roast garlic cloves add a pungent kick (optional!), and crispy breadcrumbs provide a satisfying crunch. This recipe is easily customizable – swap in your favorite vegetables for a unique twist each time! Serve with a fresh salad for a complete and satisfying meal.

Prep Time 20 mins
Cook Time 95 mins
Calories 733.6 kcal
Protein 77g
Rating Be the first
Chicken On A Bed Of Vegetables 42

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Chicken On A Bed Of Vegetables

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How to Make Chicken On A Bed Of Vegetables

  1. Preheat oven to 350°F (180°C).
  2. Wash and prepare vegetables: Peel and thinly slice 2 lbs potatoes. Clean and slice 8 oz mushrooms. Trim and thinly slice 1 lb green beans. Chop 1 medium onion.
  3. Grease a large, oven-safe dish with 2 tbsp butter.
  4. Layer the potatoes in the bottom of the dish. Season lightly with salt and pepper.
  5. Scatter the mushrooms and 2 tbsp chopped fresh parsley over the potatoes. Season lightly.
  6. Layer the green beans over the mushrooms, followed by the chopped onion. Season lightly.
  7. Arrange 4 bone-in, skin-on chicken thighs (about 2 lbs) on top of the vegetables.
  8. In a bowl, whisk together 2 tbsp Dijon mustard, 1 tbsp brown sugar, 3 tbsp olive oil, 2 tbsp dry sherry, and 2 tbsp water.
  9. Pour the sauce evenly over the chicken thighs. Season lightly with salt and pepper. Sprinkle 1 tbsp breadcrumbs over each thigh.
  10. Cut the top off a whole garlic bulb, exposing the cloves. Place the bulb in the center of the dish and drizzle with 1 tsp olive oil.
  11. Bake for 60-75 minutes, or until the vegetables are tender and the chicken is cooked through (internal temperature of 165°F).
  12. Test for doneness by inserting a fork into the vegetables; they should offer no resistance.
  13. Slit the roasted garlic cloves with a knife and squeeze the paste over the chicken thighs. Spread with a knife.
  14. Serve immediately. Leftover roasted garlic is delicious on toast!

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

37g

Fat

37g

Carbs

24g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes Mushroom Recipes European The Americas American Healthy Gluten Free Fall Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Healthy Main Dish Dietary Low Sodium Low Cholesterol Low Calorie Healthy 2 Low In Something 4 Hours Or Less

Frequently Asked Questions

How long does it take to make Chicken On A Bed Of Vegetables?

Chicken On A Bed Of Vegetables takes about 115 minutes from start to finish — roughly 20 minutes to prepare and 95 minutes to cook.

How many calories are in Chicken On A Bed Of Vegetables?

Chicken On A Bed Of Vegetables has approximately 733.6 calories per serving, with about 77 g protein, 24 g carbohydrates and 46 g fat.

What ingredients do I need for Chicken On A Bed Of Vegetables?

The key ingredients for Chicken On A Bed Of Vegetables are Chicken Thighs, Spicy Brown Mustard, Brown Sugar, Olive Oil, Dry Sherry, Water. See the full list with measurements above.

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