Bakin’ Chick’n: Baked Chicken with Roasted Vegetables

baked chicken

Great dinners don’t necessarily require complicated cooking. All you need are ingredients that work well together creating sumptuous flavors that would be the talk around the table. In the end, the best flavors are those that are familiar and nostalgic,which by the way, would best describe the taste of this chicken dish.   


Makes 4-5 servings

1 kilo Chicken breast and thighs (reserve legs and wings for the next recipe)

2 tsps Minced garlic

2 tsps Minced onion

1 bunch Lemongrass, cut in half and tied together

2 tsps Roughly chopped red bell pepper

¾ tsp Salt

¾ Ground pepper

¾ Dried rosemary

3-4 Tbsps Olive oil

  1. Preheat oven to 375˚F. Arrange the chicken parts in a baking dish.
  2. Top chicken with the garlic, onion, lemongrass, bell pepper, salt, pepper, and rosemary. Drizzle with olive oil and rub the aromatics throughout the chicken.
  3. Bake chicken for an hour.


1-2 Carrots

¼ kilo Marble potatoes

½ tsp Minced garlic

½ tsp Minced onion

½ tsp Dried rosemary

½ tsp Salt

½ tsp Ground pepper

2 Tbsps Olive oil

Cut the carrots and potatoes in uniform size to ensure even cooking. Place the vegetables in a baking dish and add the garlic, onion, rosemary, salt and pepper and drizzle with olive oil. Bake

for 30 minutes.*

*Serving tip: Surround baked chicken with roasted vegetables in a platter. Drizzle more extra virgin olive oil and reduced balsamic vinegar on top for extra flavor.

Recipe by Nina Daza-Puyat and Via Pelea

Photographed by Mike Cuevas

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