Description
This Roasted Garlic Chicken and Vegetables recipe offers a hearty, flavorful meal combining tender roasted chicken thighs with a medley of caramelized vegetables. Seasoned with garlic, paprika, and thyme, then roasted to perfection, this dish is a wholesome and satisfying dinner option that’s easy to prepare and perfect for weeknight meals or entertaining guests.
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 by lining it with parchment paper or lightly greasing it.
- Season the Chicken: Pat the chicken dry with paper towels to ensure the skin will crisp while roasting. In a small bowl, mix the minced garlic, 3 tablespoons of olive oil, paprika, thyme, salt, and black pepper. Rub this flavorful mixture evenly all over the chicken pieces.
- Prep the Vegetables: In a large mixing bowl, combine broccoli florets, carrot sticks, sliced red bell pepper, and onion wedges. Add 2 tablespoons of olive oil, salt, and black pepper to the vegetables and toss thoroughly to coat them evenly.
- Arrange the Pan: Spread the seasoned vegetables in a single layer on the prepared baking sheet, ensuring they have enough space to roast evenly. Place the seasoned chicken pieces skin-side up on top of the vegetables.
- Roast the Dish: Place the baking sheet in the preheated oven and roast 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 an extra crispy chicken skin, broil on high for 2 to 3 minutes at the end of roasting.
- Garnish and Serve: Remove the chicken and vegetables from the oven. Let the chicken rest for 5 minutes to allow juices to redistribute. Garnish with fresh rosemary or parsley and serve warm for a complete meal.
Notes
- Ensure the chicken is patted dry before seasoning to achieve crispy skin.
- Adjust roasting time depending on chicken size and oven variations.
- If you don’t have baby potatoes, you can use fingerling potatoes or cut larger potatoes into similar sizes.
- Feel free to substitute or add other vegetables like Brussels sprouts or sweet potatoes.
- Use a meat thermometer to check for doneness to avoid undercooked poultry.
- Letting the chicken rest after cooking helps keep it juicy.
