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Prep: 30:00
Total: 90:00

A savoury one-pot dish that combines succulent chicken with savoury vegetables. The chicken and vegetables are simply seasoned with rosemary, thyme, oregano and balsamic vinegar which makes for an easy meal with little clean up. As an additional benefit, any leftovers can be used the following day on top of a salad or in a sandwich with spinach and tomato.

Whole Chicken 2-3 lbs | 0.9-1.3 kg
– giblets removed
Red Onion 1 each
– thinly sliced
Garlic, 2 cloves
– sliced into quarters
Eggplant 1 small
– ½ inch slices, halved
Zucchini 2 each
– ½ inch slices
Cherry Tomatoes ½ cup | 125 mL
Red Bell Pepper, 2 each
– ½ inch slices
Mushrooms, sliced 1 cup | 250 mL
Rosemary, fresh 1 sprig
Thyme, fresh 1 sprig
Dried Oregano 1 tsp | 5 mL
Balsamic Vinegar ¼ cup | 60 mL
Olive oil ¼ cup | 60 mL 



  1. Preheat the oven to 400 degrees.

  2. Rub the outside of the chicken with 2 tbsp of olive oil.

  3. Finely chop the rosemary and thyme and add the dried oregano.

  4. Rub the chicken with the herb blend and reserve extras.

  5. Place the tomatoes, onion, garlic, eggplant, zucchini, peppers and mushrooms in a large roasting pan.

  6. Drizzle with remaining 2 tbsp olive oil. Add the balsamic vinegar and stir until all vegetables are evenly coated.

  7. Place the chicken on top of the vegetables and pierce 8 holes into the body of the chicken.

  8. Insert the cloves of garlic into the hole.

  9. Place into the oven for 50-60 minutes.

Makes 4 servings ( 629 g / serving ).
1 serving = 4 oz chicken and 2 cups vegetables

Adapted From: Nutrition Rx