No image available
Member recipe

Ten Vegetable Chicken Bake

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time


Serves 4

A delicious one pot meal of tender vegetables with crispy chicken thighs on top.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.


  • 2 Carrots - thickly sliced
  • 2 small or 1 large Sweet Potato - peeled and cut into chunks
  • 6-8 Baby Potatoes - cut into wedges
  • 2 Leeks - sliced
  • 2 Peppers - 1 red and 1 yellow or orange - cut into biggish chunks
  • 2 sticks of Celery - sliced
  • 1 Courgette - thickly sliced
  • 1 red Chilli - seeds removed finely sliced
  • A handful of Haricot Vert (French beans/green beans/dwarf beans, whatever you want to call them) - topped and tailed
  • A handful of sliced white cabbage
  • 300ml Chicken Stock (hot)
  • Paprika
  • Thyme
  • 10-15 Baby Tomatoes


    1. Mix all the vegetables other than the tomatoes together and place them in a large roasting dish
    2. Pour the hot chicken stock over the vegetables and place the chicken thighs skin side up on top. Rub paprika into the chicken skin and scatter fresh (or dried) thyme over the entire dish.
    3. Tightly seal the dish with aluminium foil - it must be really tightly sealed so use a lot of foil
    4. Bake at 180C for about 40 minutes then take the foil off, increase the temperature to 210C. Add the cherry tomatoes and bake for another 30 minutes or until the chicken is crispy and the vegetables are soft

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…