Roast Chicken and Vegetables

This roast chicken with vegetables is another one of my mother's creations. However she didn't call it chicken with vegetables, she called it ketchup chicken ...

You guessed it! It's smothered with ketchup. It's absolutely scrumptious, finger lickin' delicious. Your mouth waters just looking at it ...

Roast Chicken Vegetable

My mothers roast chicken with vegetables was a hit with our friends. Everyone that tasted it, raved about it.

And the minute the words ketchup and chicken escaped my lips when talking to a friend on the phone, they were at our doorstep before I even hung up the phone ...

It made my mother smile. Oh she was so proud. Noone could touch her cooking. When I tell you, my mother was a good cook, I am not exaggerating. My mother was a fabulous cook and she never used a cook book in her life. Everything I learned, I learned from her. She put her heart into it.

Ok, you can stop begging, I'll give you the recipe ...

Now I don't know if it will turn out, because my mother never used measuring cups and spoons, so I had to guess as to how much of each ingredient she used ...

If it doesn't turn out it's not my fault!

This recipe is for several servings. You can modify it, if you don't want to make a big batch at once. But it's not a bad idea to make this quantity, so that you have dinner for several nights. That will cut down on the time you spend in the kitchen. That's what this website is all about, minimizing your time in the kitchen and still have home cooked meals.

Here's the recipe for perfect Ketchup (Roast) Chicken (with Vegetables)


4 - 6 Chicken breasts with the bone
1 cup ketchup
2 tsp turmeric
salt, pepper (you can use seasoned salt for added flavor)


2 garlic cloves
1/2 yellow onion finely diced
1 Tbs fresh chopped parsley
2 tsp olive oil
1 large can of petite diced tomato
1 can tomato sauce
1 cup chicken broth

1 Tbs fresh chopped basil
1 Tbs Italian seasoning

1 large zucchini
2 - 3 russet potatoes (You can use new potatoes as well.)
1 Tbs Italian seasoning
2 tsp Olive oil

1 large green bell pepper
1 large Red bell pepper
1 large tomato (sliced lengthwise like you do for sandwiches.)
1 large onion
2 garlic cloves

  1. Preheat oven on Low Broil
  2. Wash the chicken, pat dry and place in a deep mixing bowl
  3. Prick chicken breasts with a sharp object such as a fork, slender knife or shish k-bob sticks. Jamaicans call this juking. They do this to chicken for the jerk chicken. This will ensure that your marinade will penetrate the chicken and give it that distinct flavor.
  4. Pour the ketchup, turmeric, salt and pepper onto the chicken and mix to coat the chicken. Set aside to marinate.
  5. Saute the onion, garlic, parsley with 2 tsp oil
  6. Pour tomato, chicken broth, tomato sauce and the remainder of the seasonings in the pan. Bring to boil and let it simmer for 20 minutes.
  7. Cut up the vegetables into large chunks length wise.
  8. Line a deep baking dish with aluminum foil.
  9. Toss the zucchini and potatoes in a bowl with the olive oil, salt, pepper, and Italian seasoning
  10. Layer the veges on the pan and place in oven to roast (~5-10 minutes or until the veges are golden brown.)
  11. Remove roasted veges from oven. Layer the remainder of the vegetables - bell peppers, tomato (optional), onion, garlic.
  12. Switch oven on to Bake at 350 degrees.
  13. Pour the tomato sauce mixture over the veges
  14. Place the chicken breasts on top of the veges, breast side up.
  15. Switch oven on to Bake at 350 degrees.
  16. Bake for 40 min to 1 hour or until chicken is done.

There you go. You have a delicious roast chicken with vegetables, so sink in your teeth. It's a meal in itself. Enjoy!

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