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Chicken and vegetable bake

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Served with sourdough, this quick and easy Chicken and vegetable bake recipe will keep dinner simple and delicious this week.

  • Serves4
  • Cook time45 minutes
  • Prep time15 minutes


  • 8 Coles RSPCA Approved Chicken Thigh Cutlets
  • 1 tbs ground paprika
  • 1 garlic clove, crushed
  • ¼ cup (60ml) extra virgin olive oil
  • 500g kent pumpkin, seeded, cut into wedges
  • 4 flat mushrooms
  • 1 large brown onion, unpeeled, quartered
  • 2 beetroot, peeled, cut into wedges
  • 400g can chickpeas, rinsed, drained
  • ⅓ cup flat-leaf parsley leaves
  • Sliced Coles Bakery Stone Baked White Sourdough Vienna, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Combine the chicken, paprika, garlic and 1 tbs of the oil in a large bowl. Toss to coat.

  2. Step 2

    Place the pumpkin, mushrooms, onion, beetroot and chickpeas in a large baking tray. Drizzle with the remaining oil. Top with the chicken. Roast for 40-45 mins or until the chicken is cooked through and vegetables are golden and tender.
  3. Step 3

    Sprinkle the chicken and vegetables with parsley and serve with bread.