Driving Tractors & Feasting in Jersey: Uncle Marc’s Oven-Baked Chicken and Vegetables

Whenever we get the chance to fly across the world to visit Nana and Pop Pop in the US, there is one road trip I look forward to more than anything else: the drive all the way up to northern New Jersey to see Uncle Marc and Aunt Medina.

Their place is awesome. They have tons of open land around the house, and the best part of the trip is when Uncle Marc hands me the keys and lets me drive his tractor all around the property. But driving the tractor is only half the fun—the other half happens in the kitchen. Uncle Marc loves cooking meat, and whenever we visit, Aunt Medina and Uncle Marc treat us to an absolute feast.

On our last visit, Uncle Marc finally shared the secret recipe for his famous Oven-Baked Chicken and Vegetables. It’s packed with flavor, and Aunt Medina’s garden vegetables cook right in the pan underneath the chicken so they soak up all the delicious drippings.

According to Uncle Marc, here is how the magic happens!

Uncle Marc

Uncle Marc’s Oven-Baked Chicken and Vegetables

A high-flavor, oven-baked feast featuring hoisin-marinated chicken coated in a smoky, spiced rub, roasted at high heat over fresh potatoes, green beans, and sweet yellow cherry tomatoes. As it bakes, the garden vegetables soak up all the rich, savory chicken drippings for an unforgettable family meal. Inspired by Uncle Marc and Aunt Medina’s farm kitchen in northern New Jersey.

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Prep Time 4 days d

Cook Time 40 minutes mins

Servings: 4 Servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 1 Whole Chicken cleaned and quartered

The marinade

• 4 tbsp Hoisin sauce enough to fully coat the chicken

The Spice Rub

• 1 pinch Barbecue spice
• 1 pinch Curry powder
• 1 pinch Black pepper
• 1 pinch Smoked chili powder
• 1 pinch Dried aromatics (garlic/herb blend)
• 1 pinch Chili lime seasoning

Aunt Medina's Garden Delight

• 4-6 Each Potatoes
• 1 Bunch Fresh green beans
• 10-12 Each Yellow or red cherry tomatoes

Chef's Fuel

• 2-3 Each Uncle Marc's "wheat juice" strictly for the adult head chef!

Equipment

• 1 Roasting pan
• 1 Oven

Method

 

1. The 4-Day Soak: Coat the chicken thoroughly in hoisin sauce. Cover and let it marinade in the fridge for up to 4 days to let the flavor sink all the way to the bone.
2. Spice It Up: Take the marinated chicken and roll it into the dry rub spice mix until fully coated.
3. Set Up the Pan: Layer Aunt Medina's potatoes in the bottom of a heavy baking pan, and place the seasoned chicken right on top on the baking rack.
   
4. The High-Heat Roast: Blast the oven to 475℉ (245℃) on high fan speed (Convection bake). Roast the chicken and potatoes for 30 minutes.
5. Add the Garden Veggies: After 30 minutes, drop in Aunt Medina's fresh green beans and cherry tomatoes around the potatoes in the bottom pan.
   
6. Final Crisp: Bake for another 10 minutes until the chicken is dark and crispy and the green beans are tender.
7. Serve: The potatoes, green beans, and tomatoes will be fully infused with the spiced chicken drippings. Serve hot and enjoy the feast!