The first time I tried this oven-baked chicken with butter, wine, and frozen vegetables was on a busy weekend day. I love that it doesn’t require complicated techniques and I don’t have to supervise it too much. The dish turns out tender and flavorful, without spending hours in the kitchen. What I appreciate most is that, besides the chicken, I can add any vegetables I have in the freezer, making it suitable for any day.
Quick Info
Total Time: about 1 hour and 15 minutes
Preparation Time: 15 minutes
Baking Time: 1 hour (first covered, then uncovered)
Servings: 4
Difficulty: easy
Recipe Type: main dish, suitable for family lunch or dinner
Ingredients
1 whole chicken
salt (to taste)
pepper (to taste)
a little paprika
garlic flakes
thyme (dried or fresh)
soft butter (enough to generously coat the chicken)
1 tablespoon soy sauce
2 tablespoons honey
100 ml white wine
1 package frozen vegetables (mix, for garnish)
a little oil (for the baking dish)
Instructions
1. Wash the chicken well and dry it with paper towels. Don’t skip this step; otherwise, the butter won’t stick evenly.
2. Rub the chicken with salt, both inside and out. Then generously coat it with soft butter on all sides, including under the skin if you have the patience.
3. Sprinkle pepper, a little paprika, garlic flakes, and thyme over the chicken. Gently massage the spices into the meat.
4. In a ceramic dish or a regular baking pan, add a little oil to the bottom. Place the frozen vegetable mix around the edges or under the chicken, depending on how much space you have.
5. Put the chicken in the dish, pouring the wine over the vegetables or alongside the meat.
6. Cover the dish with aluminum foil and place it in the preheated oven at 180°C for 30 minutes.
7. Remove the foil and let the chicken brown for another 30-45 minutes. During this time, mix the soy sauce with the honey and occasionally brush the chicken with this mixture using a brush or a spoon. The sauce gives it a glossy finish and a subtle sweet-salty flavor.
8. If you find that the vegetables are drying out too much, you can add a little wine or water towards the end.
9. The chicken is done when the skin is golden brown, and the meat easily pulls away from the bone. If you’re unsure, poke it in the thickest part and see if clear juices run out.
Why I Make This Recipe Often
This recipe saves me when I don’t have time for complicated dishes. It doesn’t require special ingredients, and I can use any vegetable mix I have on hand. It’s made in a single dish and is perfect for both weeknight meals and when unexpected guests arrive.
Tips and Variations
Tips
1. Don’t skip the drying step for the chicken; otherwise, the butter and spices won’t adhere well.
2. If you have a larger chicken, adjust the baking time and ensure it’s cooked through.
3. For crispy skin, leave the chicken under the grill for a few minutes at the end, but don’t forget it in the oven.
4. Frozen vegetables can be added directly; there’s no need to thaw them.
Substitutions
- Butter can be replaced with a mixture of olive oil and a little crushed garlic if you prefer something lighter.
- Honey can be omitted, but it adds a special flavor to the crust.
- If you don’t have wine, use clear broth or water.
Variations
- You can use only thighs or chicken pieces, reducing the baking time.
- For a more intense flavor, add lemon slices to the dish.
- If you prefer fresh vegetables, adjust the time and add them later.
Serving Ideas
Serve warm, with the roasted vegetables from the dish, possibly alongside a simple salad or some boiled rice. The sauce formed in the dish can be drizzled over the meat and vegetables.
Frequently Asked Questions
1. Can I use just chicken breast or thighs instead of a whole chicken?
Yes, individual pieces cook faster, but the baking time needs to be adjusted (about 35-45 minutes uncovered).
2. Do I have to use frozen vegetables, or can I use fresh ones?
Fresh vegetables can also be used. If they are harder (e.g., carrots), slice them thinly or add them from the beginning.
3. What can I use instead of wine if I don’t want alcohol?
Wine can be replaced with clear chicken broth, water, or even apple juice if you like a sweeter taste.
4. What should I do if the chicken doesn’t brown nicely?
If the chicken hasn’t browned after removing the foil, increase the temperature by 20-30 degrees or use the grill function for a few minutes.
5. Can I prepare everything a day in advance?
The chicken can be seasoned and kept in the fridge the night before, but it’s recommended to bake it on the day you plan to serve it.
Nutritional Values
Approximately, one serving (out of four) of chicken with vegetables, including sauce and glaze, has about 400-450 kcal, 25-30 g protein, 20 g fat, and 20-25 g carbohydrates, depending on the amount of butter and vegetables used. These are approximate values as they depend on the type and exact quantity of ingredients used.
Storage and Reheating
Leftover chicken can be stored in the fridge in closed containers for up to 2 days. For reheating, use the oven or microwave, preferably covered to prevent drying out. The vegetables do not store as well as the chicken, but they can be eaten the next day. The recipe is not suitable for freezing after cooking.
Quick Info
Total Time: about 1 hour and 15 minutes
Preparation Time: 15 minutes
Baking Time: 1 hour (first covered, then uncovered)
Servings: 4
Difficulty: easy
Recipe Type: main dish, suitable for family lunch or dinner
Ingredients
1 whole chicken
salt (to taste)
pepper (to taste)
a little paprika
garlic flakes
thyme (dried or fresh)
soft butter (enough to generously coat the chicken)
1 tablespoon soy sauce
2 tablespoons honey
100 ml white wine
1 package frozen vegetables (mix, for garnish)
a little oil (for the baking dish)
Instructions
1. Wash the chicken well and dry it with paper towels. Don’t skip this step; otherwise, the butter won’t stick evenly.
2. Rub the chicken with salt, both inside and out. Then generously coat it with soft butter on all sides, including under the skin if you have the patience.
3. Sprinkle pepper, a little paprika, garlic flakes, and thyme over the chicken. Gently massage the spices into the meat.
4. In a ceramic dish or a regular baking pan, add a little oil to the bottom. Place the frozen vegetable mix around the edges or under the chicken, depending on how much space you have.
5. Put the chicken in the dish, pouring the wine over the vegetables or alongside the meat.
6. Cover the dish with aluminum foil and place it in the preheated oven at 180°C for 30 minutes.
7. Remove the foil and let the chicken brown for another 30-45 minutes. During this time, mix the soy sauce with the honey and occasionally brush the chicken with this mixture using a brush or a spoon. The sauce gives it a glossy finish and a subtle sweet-salty flavor.
8. If you find that the vegetables are drying out too much, you can add a little wine or water towards the end.
9. The chicken is done when the skin is golden brown, and the meat easily pulls away from the bone. If you’re unsure, poke it in the thickest part and see if clear juices run out.
Why I Make This Recipe Often
This recipe saves me when I don’t have time for complicated dishes. It doesn’t require special ingredients, and I can use any vegetable mix I have on hand. It’s made in a single dish and is perfect for both weeknight meals and when unexpected guests arrive.
Tips and Variations
Tips
1. Don’t skip the drying step for the chicken; otherwise, the butter and spices won’t adhere well.
2. If you have a larger chicken, adjust the baking time and ensure it’s cooked through.
3. For crispy skin, leave the chicken under the grill for a few minutes at the end, but don’t forget it in the oven.
4. Frozen vegetables can be added directly; there’s no need to thaw them.
Substitutions
- Butter can be replaced with a mixture of olive oil and a little crushed garlic if you prefer something lighter.
- Honey can be omitted, but it adds a special flavor to the crust.
- If you don’t have wine, use clear broth or water.
Variations
- You can use only thighs or chicken pieces, reducing the baking time.
- For a more intense flavor, add lemon slices to the dish.
- If you prefer fresh vegetables, adjust the time and add them later.
Serving Ideas
Serve warm, with the roasted vegetables from the dish, possibly alongside a simple salad or some boiled rice. The sauce formed in the dish can be drizzled over the meat and vegetables.
Frequently Asked Questions
1. Can I use just chicken breast or thighs instead of a whole chicken?
Yes, individual pieces cook faster, but the baking time needs to be adjusted (about 35-45 minutes uncovered).
2. Do I have to use frozen vegetables, or can I use fresh ones?
Fresh vegetables can also be used. If they are harder (e.g., carrots), slice them thinly or add them from the beginning.
3. What can I use instead of wine if I don’t want alcohol?
Wine can be replaced with clear chicken broth, water, or even apple juice if you like a sweeter taste.
4. What should I do if the chicken doesn’t brown nicely?
If the chicken hasn’t browned after removing the foil, increase the temperature by 20-30 degrees or use the grill function for a few minutes.
5. Can I prepare everything a day in advance?
The chicken can be seasoned and kept in the fridge the night before, but it’s recommended to bake it on the day you plan to serve it.
Nutritional Values
Approximately, one serving (out of four) of chicken with vegetables, including sauce and glaze, has about 400-450 kcal, 25-30 g protein, 20 g fat, and 20-25 g carbohydrates, depending on the amount of butter and vegetables used. These are approximate values as they depend on the type and exact quantity of ingredients used.
Storage and Reheating
Leftover chicken can be stored in the fridge in closed containers for up to 2 days. For reheating, use the oven or microwave, preferably covered to prevent drying out. The vegetables do not store as well as the chicken, but they can be eaten the next day. The recipe is not suitable for freezing after cooking.