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Roasted Garlic Chicken and Baby Vegetables


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Roasted Garlic Chicken and Baby Vegetables


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Roasted Garlic Chicken and Baby Vegetables

You can use other seasonal mini vegetables-the smaller, the better. Gourmet restaurants serve 'em but anyone can. I find myself forgetting about the chicken and just eating these deliciously cute veggies by the spoonful!


  • Prep Time : 7 min
  • Ready Time : 7 min


4 servings


  • 1 chicken, about 3 1/2 pounds, cut into 8 pieces
  • 20 small fingerling potatoes (or 10 large fingerling potatoes, halved)
  • 10 baby carrots
  • 10 baby zucchini
  • 10 baby red bell peppers
  • 3/4 cup olive oil
  • 2 tablespoons prepared crushed garlic or fresh, if unavailable
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1/2 teaspoon kosher salt


  1. Preheat oven to 375 degrees F. Spray a roasting pan with non-stick cooking spray.
  2. Rinse chicken and pat dry. Arrange in prepared pan.
  3. Rinse potatoes, carrots, zucchini and peppers and place in a medium bowl. Add oil, garlic, paprika, garlic powder and salt. Stir to mix.
  4. Spoon vegetable mixture into the roasting pan, arranging the vegetables under and around chicken. Make sure chicken skin is coated with oil mixture. Pour any extra from the bowl to cover the skin.
  5. Bake, uncovered, at 375 degrees for 1 hour and 25 minutes, or until skin is slightly browned and crispy. Serve immediately.

Contributed by: Quick & Kosher, JAMIE GELLER

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




11 Responses to Roasted Garlic Chicken and Baby Vegetables

  1. avatar says: rinaf

    If I can’t find baby zucchini’s how many of the regular size zucchini’s can I use and how would I cut it up?

    • When I can’t find or don’t want to splurge I cut a large zucchini in half lengthwise and then cut each half, in half lengthwise again so you have 4 long pieces. Then cut each piece into 3-4 inch long sticks. If your zucchini isn’t that large then just cut in half lengthwise and then cut each half into 3-4 inch long sticks. Enjoy!

  2. avatar says: AvitalG

    I made this dish last shabbat and it was incredible! I never tasted baby zucchinis before but they were so yummy. Instead of fingerling potatoes, I used baby tri-color potatoes (white, red, blue) which made the dish even more colorful. Thanks for this recipe idea- I love your website!

  3. avatar says: LeahRo

    This looks delicious. But I have a stupid question, should I be taking the seeds out of the baby bell peppers? I can’t tell from the picture and it doesn’t say in the recipe. Thanks!

    • no such thing as a stupid question! I cook them whole and then when I eat them with my fork and knife I pull the pepper away from the stem and skin – but you could stem and seed if you want no wrong way to go about it here. In fact my friend told me she once found a bug in the baby peppers and they should be washed split and checked SO on that note I may do that next time. sorry to gross you out but otherwise this is an AMAZING recipe!

  4. avatar says: TheBracha

    I’m low carbing and wouldn’t use potatoes. Would broccoli and green beans do well at that time and temperature?

  5. I also leave out or eat around the potatoes when I am watching my carbs. Throw in the broccoli for the last 45 minutes and green beans for the last 20 to 25 minutes of cooking time. Make sure to come back and let us know how you like it!

  6. avatar says: Chana

    I made this recipe for this past Shabbat. So good! The chicken is nice and juice and just the right amount of crisp. Fab recipe — thanks for posting!

    • OMG! I made it this past Shabbos too (and my heberew name is Chana – LOL it’s like we are twins!)

  7. This looks delicious.

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