Golden Vegetable Chicken

Rating: 3.91 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

This is a very easy recipe for baked chicken with vegetables which comes out very rich and with a golden color.

 By Keren
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • If you have time, place chicken in cayenne pepper, turmeric, garlic powder, salt and pepper for 2 to 3 hours. If not, mix these spices together and cover both sides of the chicken pieces with the mixture, then cover each piece of chicken completely with mayonnaise on both sides.

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  • Preheat oven to 400 degrees F (200 degrees C).

  • Place the sliced onions, potatoes and carrots in a lightly greased 9x13 inch baking dish. Put chicken pieces on top, then place the tomato and sweet potato slices around the chicken. Cover dish with aluminum foil and bake in the preheated oven for 15 minutes.

  • Lower heat to 325 degrees F (165 degrees C). Bake for another 45 to 60 minutes, turning chicken over once, until vegetables are soft and chicken juices run clear. Remove aluminum foil and grill in the oven for 5 to 7 minutes on each side of chicken, to give it a nice coloring. Enjoy!

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:
971 calories; 56.9 g total fat; 219 mg cholesterol; 356 mg sodium. 54.6 g carbohydrates; 59.1 g protein; Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

ALIBUNNY
Rating: 5 stars
06/23/2003
Really great! I added extra cayenne and fresh garlic to kick it up a bit. I also broiled the dish at the end to give it some extra color. I will make this one again! Read More
Helpful
(11)

Most helpful critical review

TRAILHR
Rating: 3 stars
06/23/2003
I recommend the veggies get cut into same sized chunks. Thick slices of sweet potato / yams don't cook evenly with white potatoes. Read More
Helpful
(12)
11 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
ALIBUNNY
Rating: 5 stars
06/23/2003
Really great! I added extra cayenne and fresh garlic to kick it up a bit. I also broiled the dish at the end to give it some extra color. I will make this one again! Read More
Helpful
(11)
TRAILHR
Rating: 3 stars
06/23/2003
I recommend the veggies get cut into same sized chunks. Thick slices of sweet potato / yams don't cook evenly with white potatoes. Read More
Helpful
(12)
ALIBUNNY
Rating: 5 stars
06/23/2003
Really great! I added extra cayenne and fresh garlic to kick it up a bit. I also broiled the dish at the end to give it some extra color. I will make this one again! Read More
Helpful
(11)
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DC Girly Girl
Rating: 3 stars
09/17/2005
Yum! Used drumsticks instead of a whole chicken (skin removed) yogurt instead of mayo 2 tomatoes roughly diced the veggies into chunks instead of slices and doubled the marinade. Thanks! Read More
Helpful
(9)
Angela Ribarszky
Rating: 5 stars
12/05/2007
We loved this dish. I cut the carrots and sweet potatoes into small and thin pieces (they require longer cooking time) and used more potatoes. I also added some white wine while cooking because I found it too dry. I cooked it on 400F otherwise it takes for a long time. I will make it again. Read More
Helpful
(8)
Caz
Rating: 3 stars
10/09/2005
I enjoyed this recipe but mainly because I changed it quite a bit. When marinading the chicken I used lots more of all the spices and used garlic puree instead of powder to form a brush-on paste. To add flavour to the potatoes onions and carrots I sprinkled thyme and black pepper on them. I also found that after an hour in the oven the chicken was still pink in the middle and all the vegetables looked really dried up so I poured a can of chopped tomatoes and a dash of white wine over it and cooked it for another half an hour. After that it tasted really good and my family were really impressed with it. Read More
Helpful
(8)
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THERESA
Rating: 5 stars
09/16/2005
This is an excellent recipe. Its easy to make and has a delicious flavor! I've made this recipe several times but don't use a whole chicken but buy boned chicken already cut-up. We tend to like things spicy so I add a little more cayenne and black pepper. Thanks for this easy and delicious recipe! Read More
Helpful
(5)
MIRCHKAPS
Rating: 5 stars
08/21/2006
Made this recipe. It was awesome!!! I did increase the quantity of the spices (as we like it spiced up). Read More
Helpful
(3)
Sarah and Stuart
Rating: 1 stars
01/23/2007
This recipe did not work for us. It smelled delicious the whole time but after an hour of baking the sweet potatoes were still raw and the chicken uncooked. The recipe was followed to the letter. Very disappointing. Now attempting to salvage dinner. Read More
Helpful
(3)
Linda T
Rating: 3 stars
01/28/2014
Well I liked the idea of this recipe but it just didn't quite get there for me. The seasoning on the chicken while nice was not enough..no seasoning at all on the veggies and it was needed. Then the temperature. No way were the veggies going to cook well at 325.. I cooked at 400 for an hour and most of the veggies were done. A few of the carrots were not so unless you cut them really thinly I would suggest cooking them a bit first. Last thing.. if I had used the amount of veggie listed in the recipe they wouldn't have all fit in the pan... as it was with one sweet potato one white potato one onion and a few more carrots.. it was very full. Read More
Helpful
(1)
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