Roasted Chicken & Veggies Recipe

You can go anywhere in the world for the tastiest cuisine, but nothing beats that warm, fuzzy, comforting home-cooked meal. That meal is different for each and every person on the planet, but mine just so happens to be one of the simplest dishes: roasted chicken and veggies! My grandpa would always roast a whole chicken, and plate it with veggies, rice and gravy. The next night, he would use the chicken bones to make the most delicious chicken noodle soup. I usually purchase chicken when it’s on sale (about $4-5 per pack) and veggies are always good on the wallet! This is extremely budget-friendly, as it serves 4-6 people, and makes two nights’ dinners! My grandpa uses a simple blend of spices when roasting his chicken, but when I cook chicken, I usually just sprinkle a generous amount of pink Himalayan salt and fresh ground black pepper.

I’ve just recently discovered a beautiful little spice shop on a weekend getaway with Sam up north. I was so inspired by the hundreds of different spices and ways to change up my cooking but the only thing I could think of in that moment was my favorite dish. Not getting too ahead of myself, I chose two salts (out of about 20!) that I thought would not only complement the flavors in my favorite dish, but universal enough for anything else I cook. I chose Umami Salt, which is a simple blend of sea salt, shitake mushrooms and black garlic. I figured this would add a richer flavor to my chicken or any proteins. The aroma of the Umami Salt has a heaviness that coats your nose before even tasting, which is similar to what umami does to your taste buds! I also snagged a small jar of Matcha Salt which consists of sea salt, green tea matcha powder and ground brown rice! It has a nutty and herbal flavor that seemed to pair best with fresh vegetables.

The salts were absolutely delightful on the chicken and veggies, and felt compelled to share the simple recipe with you! You can use any piece of the chicken (thighs, breasts or leg quarters). I usually use thighs, but the leg quarters were too pretty to pass up! You can also use any mix of veggies that you enjoy. For this recipe, I chose asparagus and cherry tomatoes but I usually use a mix of brussel sprouts, carrots and turnip!

Truthfully speaking, there is no specific amount to how much seasoning you should add to your chicken and veggies. I give a generous amount, and sprinkle ‘til I see a nice coat. Try not to go overboard, but I can’t give an exact amount of how much or less you should add because it’s really all preference. I definitely recommend generously seasoning though! Think of it this way: you can always add more if there’s not enough, but you can’t take away if you’ve added too much!

This dish is extremely easy to prepare, and is ready in under an hour. It is hearty, wholesome and delicious and I hope it brings you a little piece home, just as it does for me. Tell me, what is your all-time favorite home-cooked meal? I would love to know!


  • 1 pack of chicken leg quarters (with skin)
  • 1 bunch of asparagus, ends cut off
  • 1 pack of cherry tomatoes
  • 10 cloves of garlic, smashed
  • Extra virgin olive oil
  • ½ stick of butter, melted (or 1 tablespoon per piece of chicken)
  • Pink Himalayan Salt
  • Fresh ground black pepper
  • Oaktown Spice Shop Umami Salt
  • Oaktown Spice Shop Umami Salt


  • Preheat your oven to 400º F.
  • Give your chicken a good rinse, until you don’t feel any slimy skin or fat. Pat your chicken dry with a paper towel and place in a baking dish. You do not need to spray or line the dish.
  • Wash and dry all of your veggies. Spread on a cookie sheet or baking dish and drizzle with enough olive oil to coat each veggie.
  • Peel and smash garlic, and distribute around the chicken in the baking dish.
  • Pour the butter over each piece of chicken. This will give a richer flavor and a nice golden brown crust.
  • Sprinkle chicken and veggies with a generous amount of salt and pepper.
  • Add a generous amount of the Umami Salt to the chicken, in addition to the regular salt.
  • Place the chicken in the oven and roast for 45-50 minutes. The skin should have a golden crust.
  • After 20 minutes of your chicken cooking, add the asparagus and cherry tomatoes and roast for the remainder of time, about 25 minutes. Cooking it at this time will ensure your entire meal is hot when you eat 🙂
  • Remove your chicken and veggies from the oven and plate. Finish your veggies with a sprinkle Matcha Salt.
  • Can also serve with a cup of rice or mashed potatoes. I highly recommend drizzling the chicken juices on top.
  • Enjoy!

Prep time: 10 minutes

Cook time: 45 minutes

Serves: 4-6

If you try this simple dish, tell me how it turned out! If you cook it a different way, I’d love to know how you make yours and I will most certainly try your way!

Click the photo below to read more about my adventure in Oaktown Spice Shop, where I discovered the Umami and Matcha salts!

Travel, Spice and Everything Nice

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