Easy Roasted Chicken with Peppers & Vegetables

September 14, 2017

As you know, I love chicken wings.  They are inexpensive, cook fast, have tons of flavor and marry perfectly with a variety of seasonings.  As the Fall chill began to set last week in New York City, I had a taste for roasted chicken.  However, I didn’t have hours to season, marinate and then wait for those big pieces of the bird to cook.   So instead I heated up the oven, pulled out my favorite Staub 7-Quart Wok with Lid, seared some “wangs,” chopped up some veggies and had this one-pot meal on the table in about 45 minutes.   My tastebuds were happy.  #Hubbs was ecstatic.  My waistline lived to tell the story for one more day.  All around WIN!
5 from 1 vote

Easy Roasted Chicken Wings with Peppers & Vegetables

This one-pot meal is packed full of protein and vegetables.  It's super easy to throw together, a great way to clean out the refrigerator and perfect fall meal.  

Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4


  • 1 LB Chicken Wings Organic & Free Range
  • 1 Tbsp Avocado Oil
  • 1 Cup Water
  • 3 Carrots Chopped
  • 1/2 Onion Chopped
  • 1 Leek Sliced into half moons
  • 2 Cloves Garlic Chopped
  • 1 Stalk Celery Chopped
  • 1 Red Pepper Chopped
  • 1 Chilli Pepper (optional) Chopped
  • 2 Cup Baby Bella Mushrooms Sliced
  • 1 Tbsp Italian Seasonings
  • Sea Salt/Pepper
  • 2 Zucchini Sliced 1 inch
  • 2 Cups Brocolli Florets
  • Parsley


  1. Preheat Oven to 400 degrees

  2. Heat oil on medium heat in a heavy oven proof pan that has a tight fitting lid. Generously season chicken wings with sea salt and pepper.  Brown chicken wings for approximately 5 mins each side.  Deglaze the pan with water scraping up any flavor bits stuck to the bottom of the pan.  

  3. Gently mix together carrots, onions, leeks, garlic, celery, red pepper, chili peppers and italian seasoning with the chicken wings.  Season vegetable mixture with sea salt & pepper.

  4. Scatter mushrooms on top of chicken and vegetable mixture.  Season with salt & pepper.  Cover with a lid or aluminum foil. Roast in the oven for 15 minutes.  

  5. Remove pan from the oven and gently mix brocolli and zucchini into chicken and vegetables.  Replace lid and roast another 15 minutes.  

  6. Remove pan from the oven, take off lid and let chicken rest for 5 minutes.  Sprinkle parsley on top and serve with lemon.  Enjoy!

This cast iron Staub 7-Quart Wok with Lid is one of the most used pans in my kitchen.  It heats evenly, ensuring perfectly cooked food and allows you to use all the surfaces, including the sides.  Steam shrimp or vegetables on the stainless steel rack or keep ingredients warm while others are still cooking.  I especially love this pan because it goes from stove to oven and the domed wok shape speeds up the cooking time.   To purchase, click HERE.

As always, thank you for stopping by Jackie Unfiltered.  We wish you a Fall filled with good food, even better good times and, of course, some really cute outfits!


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1 Comment

  • Reply Janna Andrews October 8, 2017 at 2:40 pm

    5 stars
    looks delish!

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