Go Back
+ servings

Easy Baked Chicken and Vegetables

I’m always on the lookout for fast, easy recipes like this Easy Baked Chicken and Vegetables. No matter what happens during the day, dinner is still on me. This time, I made what has been a quick lifesaver – an adaptation of Pam Anderson’s baked chicken dish. Instead of her Italian seasonings, I used what I had in my pantry, mostly Asian ingredients. I switched the sauces with rice wine, soy sauce and some oyster sauce. This easy to bake roast chicken and vegetables was adapted from a recipe by Pam Anderson. The dish I cooked served 4 with fragrant jasmine white rice.
Cook Time1 hr 15 mins
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian
Keyword: Baked Chicken Vegetables
Servings: 4 people
Calories: 13kcal
Author: Asian in America


  • Oven-proof Large Casserole Pan


  • 3 to 4 pounds whole chicken, cut-up; bone-in, skin-on
  • 4 whole large potatoes peeled; quartered
  • 1 cup peeled and sliced carrots
  • 1 whole large white onion chopped
  • 2 cloves minced garlic
  • 1/4 cup vegetable or corn oil
  • 2 Tablespoons from Asian markets oyster sauce
  • 2 Tablespoons Shao Xing rice wine
  • 1/4 cup soy sauce
  • 1 cup broth
  • 1 stalk scallions chopped
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper powder
  • 1 Tablespoon chopped fresh parsley for garnish
  • for serving: steamed rice


  • Make sure oven rack is in the middle. Preheat oven to 400 F degrees.
  • Grease a roasting pan that measures about 9 inches x 13 inches to fit the chicken and vegetables.
  • Place the chicken, vegetable oil, potatoes, carrots, onions, garlic, oyster sauce, rice wine, soy sauce, broth in roasting pan. Toss it all together. Sprinkle salt and pepper. Blend ingredients well. Cover with foil. Bake in the preheated oven 400 F degrees for 50 minutes. Remove the foil and let it roast for 25 minutes more till chicken cooks thoroughly and potatoes turn a darker brown color.
  • Serve hot garnished with chopped parsley and accompanied by a bowl of boiled white rice.
  • Recipe notes: Oyster sauce is used as a base for most Asian stir fry dishes. It is a staple in my pantry. It is made from oysters, water and salt, often used as a multipurpose seasoning for meat, vegetables or noodle dishes . (Source: The Asian Grandothers Cookbook by Patricia Tanumihardja).
  • Cook’s comments: Pam Anderson’s original recipe of “Shove It In the Oven” used boneless chicken thighs and thus required a shorter cooking time. She also used Italian seasonings to flavor the dish. You can take her lead and follow her recipe, too and I promise it is just as divine. I have adapted according to what ingredients I have in season and in the pantry. Everything works out fine in the end – just shove it!

Hello, Friends! All the images and content here are COPYRIGHT PROTECTED. This means BY LAW you are NOT allowed to use my photos or content without prior permission. If you want to republish this recipe, please re-write it in your own words and simply link back to this blog to give proper attribution. It’s the LEGAL thing to do. Thanks for your cooperation.


    Serving: 1g | Calories: 13kcal | Carbohydrates: 2g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1336mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg