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Uncle marcs oven baked chicken and vegetables
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
Cook Time 40 minutes
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.
    Dry rubbed and marinated chicken in roasting rack with potatoes below
  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.
    baked chicken with vegetables in baking 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!
    Uncle marcs oven baked chicken and vegetables