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A plate of oven poached chicken with veggies

Oven Poached Chicken with Roasted Veggies

‘This recipe for Oven Poached Chicken with Roasted Veggies is an easy oven recipe that is both delicious and low-fat. It also keeps the kitchen splatter free
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course, Poultry
Cuisine American
Servings 4 servings
Calories 306 kcal


  • For the Chicken
  • 4 4 - 5 ounce boneless skinless chicken breasts
  • Salt and freshly ground pepper
  • 1 teaspoon Herbs de Provence *
  • 2 Roma tomatoes sliced
  • ¼ cup whole garlic cloves about 12
  • ½ cup white wine or white vermouth see below if not using wine
  • ½ cup low-sodium chicken stock or 1 cup if not using the wine
  • Drizzle extra virgin olive oil
  • 2 teaspoons approx. chopped fennel fronds
  • For the Roasted Veggies
  • 1 head fennel cut into quarters, cored, then cut into bite-sized pieces
  • 1 - 2 delicata squash depending on size cut in half, seeded, then cut into slices
  • 1 - 2 sweet potatoes depending on size peeled, cut into quarters, then cut into bite-sized pieces
  • 1 red onion cut into quarters, then into bite-sized pieces
  • ½ cup approx. whole garlic cloves
  • 1 - 2 tablespoons extra virgin olive oil
  • 1 teaspoon or to taste, herb de Provence
  • Salt and freshly ground pepper to taste
  • 1 teaspoon corn starch mixed with 2 teaspoons cold water
  • 1 tablespoon heavy cream


  • Heat the oven to 425°F. 
    Place the oven racks in the top third and middle of the oven.
  • Put the chicken breasts into a gallon zip-top bag and lightly pound to achieve a uniform thickness. Season with the salt and pepper; sprinkle with herbs de Provence. Place in a baking dish just large enough to hold them closely, then top with the tomato slices. Sprinkle the garlic cloves about the pan, then pour the wine (if using) and chicken stock around the breast (the liquid should come about halfway up the sides of the chicken but not cover them). Drizzle the olive oil over the top of the tomatoes; cover with foil.
  • Place the prepared vegetables into a large bowl, drizzle the olive oil over the top, season with the herbs de Provence, salt, and pepper. Toss until all the veggies are coated with oil and herbs. Place onto a rimmed cookie sheet.
  • Place the chicken in the top third of the oven and the veggies on the middle rack, cook 10 - 15 minutes. 
  • Remove the foil from the chicken and check the veggies. If the veggies are mostly cooked, remove them from the oven until the chicken is done, approximately 10 minutes more. 
  • Once the chicken is mostly done, return the veggies to the oven to finish cooking a heat through. 
  • Remove the chicken breast from the pan to warmed plates or wide bowls, divide the veggies evenly. Mix the cream with the cornstarch solution. Over low heat, stir the cream mixture into the juices in the pan until thickened. Spoon, along with the garlic cloves, over the chicken and roasted veggies. Serve. 


*Herbs de Provence is a combination of herbs that includes lavender, along with marjoram, oregano, thyme, plus other dry herbs found in southern France. If you don’t have herbs de Provence, you could use an Italian seasoning blend or a mix of thyme and oregano.


Serving: 1gCalories: 306kcalCarbohydrates: 24gProtein: 31gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 7gCholesterol: 71mgSodium: 641mgFiber: 3gSugar: 7g
Keyword baked dinner, one-pot meal, oven meal
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