Roasted Garlic Chicken and Vegetables
This Roasted Garlic Chicken and Vegetables recipe is a wholesome, flavorful, and easy-to-make one-pan meal.Juicy chicken thighs are roasted with a medley of seasoned vegetables, all infused with the aromatic richness of garlic. Perfect for busy weeknights, meal prep, or a satisfying family dinner.
Ingredients
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
- ½ teaspoon salt
- ½ teaspoon black pepper
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
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional Add-Ins:
- 1 cup baby potatoes halved
- 1 zucchini sliced into rounds
- Fresh rosemary or parsley for garnish
Instructions
Preheat the Oven
- Preheat your oven to 425°F (220°C) and prepare a large baking sheet.
Season the Chicken
- Pat the chicken dry with paper towels to ensure crispy skin.
- In a small bowl, mix minced garlic, olive oil, paprika, thyme, salt, and pepper. Rub this mixture all over the chicken, making sure to coat it evenly.
Prep the Vegetables
- Combine the broccoli, carrots, bell pepper, and onion in a large mixing bowl.
- Toss with olive oil, salt, and pepper until well coated.
Arrange the Pan
- Spread the vegetables in a single layer on the baking sheet.
- Place the chicken pieces on top of the vegetables, skin-side up.
Roast the Dish
- Roast in the 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.
- If desired, broil on high for 2–3 minutes to crisp the chicken skin.
Garnish and Serve
- Let the chicken rest for 5 minutes before serving. Garnish with fresh rosemary or parsley and serve warm.