Oven Roasted Chicken and Vegetables

Flavorful family dinner that can be made into taquitos!


  • 1 whole chicken (about 3 pounds), skin removed, cut into 8 pieces (2 wings, 2 thighs, 2 chicken breasts, 2 legs)
  • salt and pepper, as desired
  • 1 T olive oil
  • 4 T chopped fresh parsley leaves
  • 4 garlic cloves, crushed and minced
  • 1 lemon, freshly squeezed juice
  • jalapeno peppers, seeded, chopped
  • 1 t dried oregano
  • 1 t ground cumin
  • 1 large chopped red pepper
  • 1 large onion, sliced
  • 4 large carrots, peeled and chopped in quarters
  • c water


  1. Preheat oven to 400 degrees F. Season the chicken pieces with salt and pepper. In a large bowl, make a marinade by combining oil, parsley, garlic, juice of 1 lemon, jalapeño, oregano and cumin. Add the chicken pieces and mix to coat well with the marinade. Place chicken in the refrigerator while the oven is heating.
  2. Place chicken pieces in a baking pan; add red pepper, onion slices, and carrot quarters around the chicken. Cover pan with aluminum foil.
  3. Bake for 30 minutes. Remove foil and bake for another 30 minutes. Remove from oven. To keep chicken warm, keep covered.
  4. Note: You can use a blender or food processor to chop and mix the oil, parsley and garlic.
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