Chicken with oven vegetables

I have made this chicken with vegetables in the oven many times, especially when I crave something simple, without frying. I like to prepare it in the evening for the next day when I have more time to let it cook in the oven. The inspiration comes from Arabic recipes, where spices add flavor without needing much fat. I prefer to remove the skin from the meat for a lighter version, and the result is suitable for everyday meals.

Quick Info

Total time: approximately 1 hour and 30 minutes
Preparation time: 20-25 minutes
Baking time: 60-70 minutes (30 minutes covered, 30-40 minutes uncovered)
Servings: 4-6 people
Difficulty: medium
Recipe type: main course, lunch or dinner

Ingredients

chicken: 4 thighs + 1/2 bone-in breast, or 1 whole chicken cut into pieces
2 tablespoons oil
1 bunch green onions
1 teaspoon turmeric
1/2 teaspoon ground coriander
1 teaspoon ground pepper
1 teaspoon salt
5 cloves garlic

additionally:
1 large onion (I use red onion)
1 medium carrot
1 can chopped tomatoes (approx. 450g)
4 fresh tomatoes
1 tablespoon tomato paste (optional, diluted in 1 cup broth or water with a vegetable cube, preferably homemade)
1 small bunch parsley
120g pitted olives
1/3 teaspoon chili
pepper, salt (only if needed)

Preparation Method

1. In a large bowl, place the finely chopped green onions. Add oil, turmeric, coriander, pepper, and salt. Mix well.

2. Wash the meat under cold running water and drain well. Cut the thighs in half to get smaller pieces. I remove the skin, but it depends on preference. Make incisions about 1 cm deep in the meatier areas to allow the flavors to penetrate.

3. Rub each piece of meat with the spice and green onion mixture, focusing on the incised areas. Arrange the pieces in a high-sided baking dish, as close together as possible.

4. Lightly crush the garlic cloves and tuck them into the incisions in the meat.

5. Preheat the oven to 220°C. Keep the dish handy.

6. Cut the large onion in half, then slice it crosswise, like scales. Sprinkle the onion over the meat.

7. Cut the carrot into rounds or sticks, as preferred. I choose sticks for even cooking. Place the carrot in the dish over the meat.

8. Peel the tomatoes (optional, if you dislike the skin) and chop them into small cubes. Add them to the dish along with the canned tomatoes. If you want more sauce, add the tablespoon of tomato paste dissolved in broth or water with a vegetable cube. It's not mandatory, but it results in a richer sauce.

9. Sprinkle chili and a bit more pepper. Salt only if the broth/vegetable cube is not salty enough. Gently shake the dish to mix the tomatoes with the other ingredients.

10. Chop the parsley finely and sprinkle it on top.

11. Place the lid on the dish (or seal with aluminum foil if you don't have a lid). Bake for 30 minutes at 220°C.

12. Carefully remove the dish – the steam under the lid is very hot. Remove the lid with gloves.

13. Lift the pieces of meat to the surface and carefully turn them to brown evenly. The vegetables will remain as a layer under the meat.

14. Add the olives among the pieces of meat, submerging them in the sauce. Shake the dish gently again.

15. Return the dish to the oven, this time uncovered, for another 30-40 minutes. The meat should brown, and the sauce should reduce a bit. If you removed the skin from the meat, there won't be much fat on the surface, but the flavor remains rich.

Serve hot, with steamed basmati rice. A mixed salad cut into small cubes pairs well alongside.

Why I make this recipe often

The recipe is practical for days when I want something hearty but lighter. It is prepared without frying, all in the oven, and the spices provide a pleasant flavor without overwhelming. I can make it in advance, leave it in the oven, and have time to take care of other things. It also suits if I have guests, as it yields enough for several.

Tips and Variations

Tips

Skinless meat makes the recipe more diet-friendly, but those who prefer skin can leave it on.
If you have homemade vegetable broth, use it to dilute the tomato paste.
Use gloves when removing the lid, as the steam is very hot.

Substitutions

Instead of chicken, you can use turkey, but the cooking time may be slightly longer.
If you don't have pitted olives, you can cut the ones with pits to make them easier to eat.
Green onions can be replaced with regular finely chopped onions.

Variations

You can add a small cup of wine over the meat for a richer sauce.
Those who prefer can lightly brown the meat in a pan after seasoning it before putting it in the oven.
You can also add other vegetables, depending on the season: zucchini, bell peppers, but keep the proportions to avoid overcrowding the dish.

Serving Ideas

It goes best with steamed basmati rice.
A fresh vegetable salad, cut as small as possible, complements the menu well.

Frequently Asked Questions

Do I need to remove the skin from the meat?
It is not mandatory, but if you want the lighter or diet version, the skin can be removed. Without the skin, the result will be lower in fat.

Can I use only thighs or only breasts?
You can use any part of the chicken, but thighs and bone-in breasts provide better texture and flavor. Plain breasts can dry out more easily.

Can the recipe be made with another type of meat?
Yes, it works with turkey, but the cooking time may be slightly longer. Make sure the meat is tender at the end.

If I don't have fresh tomatoes, can I just use canned ones?
Yes, you can use only canned tomatoes, but with fresh tomatoes, the taste will be fresher. Still, keep the proportion to have enough sauce.

Can I make the recipe without olives?
Sure, olives add flavor, but they are not essential. If you don't like them, you can omit them without any issues.

Nutritional Values (estimate)

Calories: approximately 250-320 kcal/serving (for a serving of meat with vegetables, without side dish)
Protein: 25-30 g
Fat: 12-15 g (with skin removed)
Carbohydrates: 8-10 g

The values are estimates and can vary depending on the type of meat used, the amount of oil, and whether or not additional sauce is added.

Storage and Reheating

The dish can be stored in the refrigerator, covered, for up to 3 days. It can be reheated in the oven or microwave, with the sauce, to prevent the meat from drying out. If the sauce has reduced too much, add a tablespoon of water or broth when reheating. The dish does not lend itself well to freezing as the texture of the vegetables changes.

Prepare a deep oven dish (minimum 2.5l). 1. In a large bowl, mix the chopped green onions with the oil and specified spices. 2. Rinse the meat with cold water and drain well. Cut the chicken thighs in half. I usually remove the skin. I score about 1 cm deep on the meaty parts to allow the flavors to penetrate. 3. Coat each piece with the spiced mixture, rubbing it well into the cuts and the green onions, and place them in the oven dish side by side. 4. Crush the garlic cloves and insert them into the cuts of the meat. 5. Preheat the oven to 220 degrees and set aside. 6. Cut the onion in half, then slice it crosswise into rings. Sprinkle it over the meat. 7. Cut the carrot into either rounds or sticks, as I did. 8. Peel the tomatoes and chop them into small cubes. Add them to the dish along with the canned tomatoes. For more sauce, add a tablespoon of tomato paste dissolved in a cup of broth or water (in which case, add a homemade vegetable stock cube). I didn’t add more because the dish couldn’t hold it, but it would have needed more sauce. 9. Sprinkle with chili and pepper. Add salt only if the broth or stock cubes were not salted. Shake the dish to mix the tomatoes with the pieces of meat. 10. Chop the parsley finely and sprinkle it on top. 11. Cover the dish. If you don’t have a lid, seal it with aluminum foil and bake in the oven for 30 minutes at 220 degrees. 12. Remove the dish, lifting the lid carefully with oven mitts to avoid being burned by the steam that escapes when you lift the lid. 13. Turn the pieces of meat over, leaving the vegetables as a bed. 14. Dip the olives into the sauce among the pieces of meat. Shake the dish gently 2-3 times to settle the contents. 15. Return the dish to the oven without a lid for another 30-40 minutes until the meat is browned and a bit of fat rises to the surface. I have little fat because I removed the skin. Serve with steamed basmati rice. Enjoy! For a more diet-friendly version, remove the skin from the meat. Those who wish can add a small coffee cup of wine. If desired, you can also lightly fry the meat in a pan beforehand after seasoning it.

 Ingredients: chicken thighs + 1/2 bone-in chicken breast (or 1 whole chicken cut into pieces) 2 tablespoons oil 1 bunch green onions 1 teaspoon turmeric 1/2 teaspoon coriander 1 teaspoon ground pepper 1 teaspoon salt 5 cloves garlic Additionally: 1 large onion (I used red) 1 medium carrot 1 can diced tomatoes in juice 450g 4 tomatoes 1 tablespoon tomato paste dissolved in a cup of broth (or water + homemade vegetable cube) 1 small bunch of parsley 120g pitted olives 1/3 teaspoon chili pepper pepper, possibly salt

 Tags:  oven chicken oven vegetables