Description
This Roasted Garlic Chicken and Vegetables recipe features juicy, bone-in chicken thighs seasoned with a flavorful garlic and herb rub, roasted alongside a colorful medley of tender vegetables. The dish combines crispy skin and caramelized veggies for a comforting, healthy dinner that’s easy to prepare in about an hour.
Ingredients
Scale
Chicken and Seasoning
- 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 the minced garlic, olive oil, paprika, dried thyme, salt, and pepper. Rub this mixture evenly over the chicken pieces, coating thoroughly.
- Prepare the Vegetables: In a large mixing bowl, combine the broccoli florets, sliced carrots, red bell pepper slices, and onion wedges. Toss the vegetables with olive oil, salt, and pepper until evenly coated.
- Arrange the Pan: Spread the seasoned vegetables in a single layer on the prepared baking sheet. 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 extra crispy skin, broil on high for 2 to 3 minutes if desired.
- Garnish and Serve: Remove from oven and let the chicken rest for 5 minutes. Garnish with fresh rosemary or parsley. Serve the roasted chicken and vegetables warm for a hearty meal.
Notes
- Ensure chicken is patted dry before seasoning to achieve crispy skin.
- You can substitute chicken thighs with chicken breasts if preferred; adjust cooking time accordingly.
- Feel free to swap in other vegetables such as cauliflower, asparagus, or Brussels sprouts.
- For a spicier flavor, add a pinch of cayenne pepper or chili flakes to the seasoning mix.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
