Roasted Garlic Chicken and Vegetables

Looking for a quick, healthy, and flavorful dinner recipe?

Roasted garlic chicken and vegetables is your answer!

This one-pan meal combines tender, juicy chicken with perfectly roasted vegetables, all infused with the irresistible aroma of garlic.

It’s a recipe that’s as simple as it is satisfying, making it a go-to for busy weeknights, meal prep, or even a special family dinner.

Let’s walk through everything you need to know to whip up this versatile dish!

Why You’ll Love Roasted Garlic Chicken and Vegetables

Roasted garlic chicken and vegetables is more than just a dinner—it’s an experience. Here’s why it’s bound to become your favorite:

• Unbeatable Flavor: The savory, garlicky seasoning complements the natural sweetness of roasted vegetables for a perfect harmony of tastes.
• Simple Ingredients: This recipe calls for basic pantry staples and fresh produce, making it budget-friendly and accessible.
• Effortless Cooking: Everything is roasted on a single pan, so cleanup is a breeze.
• Customizable: You can easily swap in your favorite vegetables or spices to suit your preferences or dietary needs.

Ingredients Needed

Here’s what you’ll need to create this delicious dish:

For the 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
• Salt and pepper to taste

For the 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
• Salt and pepper to taste

Optional Add-Ins:

• Baby potatoes, halved
• Zucchini, sliced
• Fresh rosemary or parsley for garnish

Step-by-Step Instructions for the Perfect Roast

1. Prepare Your Chicken

• Preheat your oven to 425°F (220°C).
• Pat the chicken dry with paper towels to ensure a crispy finish.
• In a small bowl, mix minced garlic, olive oil, paprika, thyme, salt, and pepper. Rub this mixture all over the chicken, ensuring it’s evenly coated.

2. Prep the Vegetables

• Toss the broccoli, carrots, bell pepper, and onion with olive oil, salt, and pepper in a large mixing bowl.

3. Assemble the Pan

• Arrange the seasoned vegetables in a single layer on a baking sheet. Place the chicken on top of the vegetables, skin-side up.

4. Roast to Perfection

• Roast in the preheated oven for 35–40 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 2–3 minutes at the end of cooking.

5. Garnish and Serve

• Let the chicken rest for 5 minutes before serving. Garnish with fresh herbs if desired, and enjoy!

Customizing Your Roasted Garlic Chicken and Vegetables

One of the best things about this recipe is how adaptable it is.

• Switch Up the Veggies: Use whatever’s in season—sweet potatoes, asparagus, or Brussels sprouts are great options.
• Try Different Proteins: Swap chicken thighs for chicken breasts, drumsticks, or even tofu for a vegetarian twist.
• Spice It Up: Add a pinch of red pepper flakes for heat or a splash of lemon juice for brightness.

Tips for Meal Prep and Storage

This dish is ideal for meal prep and reheats beautifully.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Heat in the oven at 350°F (175°C) for 10–15 minutes or in the microwave in 30-second intervals until warm.
• Repurpose Leftovers: Turn the chicken and vegetables into a hearty salad, wrap them in a tortilla, or mix them into a grain bowl.

Nutritional Benefits of Roasted Garlic Chicken and Vegetables

This meal is as healthy as it is delicious:

• Protein-Packed: Chicken provides lean protein to keep you full and energized.
• Rich in Fiber: The roasted vegetables are loaded with fiber, promoting digestion and satiety.
• Low-Carb Option: Skip the potatoes for a keto-friendly meal.
• Vitamin Boost: Get a variety of vitamins and antioxidants from the colorful vegetables.

Recipe FAQ’s

Can I use boneless, skinless chicken?

Yes, but boneless chicken may cook faster. Reduce the cooking time to 25–30 minutes and check the internal temperature to ensure it reaches 165°F (74°C).

What other vegetables can I use?

Feel free to add zucchini, sweet potatoes, asparagus, or Brussels sprouts to the mix.

Can I make this ahead of time?

Absolutely! You can prep the chicken and vegetables in advance and store them separately in the refrigerator. Assemble and roast when ready.