Roasted Garlic Chicken and Vegetables Recipe
This Roasted Garlic Chicken and Vegetables recipe features juicy bone-in chicken thighs seasoned with a flavorful garlic and herb mixture, roasted alongside a medley of fresh vegetables until tender and caramelized. It’s a wholesome, easy-to-make one-pan meal perfect for any weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Chicken
- 4 bone-in skin-on chicken thighs (or 2 large chicken breasts)
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
Vegetables
- 2 cups broccoli florets
- 2 large carrots, sliced into sticks
- 1 red bell pepper, sliced
- 1 yellow onion, cut into wedges
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup baby potatoes, halved
- 1 zucchini, sliced into rounds
Garnish
- Fresh rosemary or parsley for garnish
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and prepare a large baking sheet for roasting.
- Season the Chicken: Pat the chicken dry with paper towels to ensure crispy skin. In a small bowl, mix minced garlic, olive oil, paprika, dried thyme, salt, and black pepper. Rub this mixture all over the chicken pieces, coating them evenly.
- Prep the Vegetables: In a large mixing bowl, combine broccoli florets, carrot sticks, sliced red bell pepper, yellow onion wedges, baby potatoes, and zucchini slices. Toss the vegetables with olive oil, salt, and black pepper until well coated.
- Arrange the Pan: Spread the vegetables in a single layer on the prepared baking sheet. Place the seasoned chicken pieces on top of the vegetables, skin-side up.
- Roast the Dish: Roast the chicken and vegetables in the preheated oven for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized. For extra crispy chicken skin, broil on high for 2 to 3 minutes if desired.
- Garnish and Serve: Remove from the oven and let the chicken rest for 5 minutes before serving. Garnish with fresh rosemary or parsley and serve warm.
Notes
- Use bone-in, skin-on chicken thighs for more flavor and juiciness. Chicken breasts may be used but may cook faster.
- Ensure chicken is patted dry for crispy skin.
- You can swap or add other vegetables like Brussels sprouts or sweet potatoes based on preference.
- Check the internal temperature of the chicken with a meat thermometer to ensure food safety.
- Leftovers can be refrigerated and reheated within 3 days.
- This recipe can easily be doubled for larger gatherings.
Nutrition
- Serving Size: 1 chicken thigh with vegetables (approximately 1/4 of recipe)
- Calories: 430 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 36 g
- Cholesterol: 105 mg
Keywords: roasted chicken, garlic chicken, roasted vegetables, easy chicken dinner, one-pan meal, healthy chicken recipe
