As the day winds down, my family gathers around the table. Nothing beats the aroma of roasted chicken and vegetables filling my kitchen. This one-pan dish uses tender chicken thighs. It pairs with hearty baby potatoes, sweet carrots, and savory onions. A simple herb blend infuses comforting flavors. No fuss needed. It feels like a warm hug after a long day.
Roasted chicken and vegetables fits busy schedules effortlessly. It is ready in about an hour. Cleanup is minimal. Leftovers reheat beautifully for next day’s lunch. They keep that crispy edge and juicy interior. Kids and grandparents love the balanced, herby taste. It makes weeknight dinners special.
Why You’ll Love This Recipe
- One-Pan Simplicity: Everything cooks together. Prep is minimal. Cleanup is easy. It’s perfect for busy evenings.
- Flavorful and Hearty: Herb seasoning creates tender, golden chicken. Veggies caramelize and burst with savory notes.
- Family-Friendly Appeal: It’s nutritious yet comforting. This satisfies picky eaters. It provides a balanced meal.
- Versatile Weeknight Option: Swap in seasonal veggies. Use bone-in chicken for flavor. No extra effort required.
- Make-Ahead Friendly: Prep components ahead. Streamline dinner on hectic days.
Roasted Chicken And Vegetables Ingredients
The fresh vegetables and chicken in this roasted chicken and vegetables recipe create balance. There’s earthy sweetness and savory depth. Aromatic herbs elevate it. Choose high-quality, fresh produce. This ensures vibrant flavors. Texture is optimal in every bite.
Baby potatoes provide a creamy, hearty base. They absorb herb-infused oils. This brings comforting satisfaction.
Carrots add natural sweetness. They offer tender crunch. It complements the chicken’s richness.
Red onion brings mild sharpness. It caramelizes beautifully. This enhances overall depth.
Garlic cloves infuse subtle pungency. They add mellow sweetness. Roast them whole.
Chicken thighs deliver juicy protein. It’s flavorful. They stay tender during roasting.
Olive oil coats everything evenly. It helps achieve crispy, golden edges.
Dried basil contributes fresh aroma. It ties the herbs together.
Dried thyme offers earthy undertone. It’s classic for roasted savoriness.
Dried rosemary adds piney, robust flavor. It pairs perfectly with chicken and veggies.
Garlic powder boosts garlic essence. It doesn’t overpower fresh cloves.
Paprika provides subtle smokiness. It adds vibrant color to the mix.
Salt enhances all flavors. It draws out natural tastes.
Black pepper adds gentle heat. It brings sharpness for balance.
Fresh parsley is optional garnish. It brings bright, fresh contrast. This offsets warm roasted elements.
Note: The complete list of ingredients and exact measurements can be found in the printable recipe card at the bottom of the post.
How to Make Roasted Chicken And Vegetables
Step 1: Preheat and Prepare Vegetables
Preheat your oven to 425°F. Wash and halve the baby potatoes. Slice carrots into 1-inch pieces. Cut red onion into wedges. Peel garlic cloves. Leave them whole. This ensures even roasting. Results are tender.
Step 2: Mix the Seasoning Blend
In a medium bowl, combine olive oil. Add dried basil, thyme, rosemary. Include garlic powder, paprika, salt. Add black pepper too. Stir until fully blended. This herby mixture infuses flavor. It goes throughout the dish.
Step 3: Season the Vegetables
Place prepared potatoes, carrots, red onion in a large bowl. Add whole garlic too. Drizzle half the seasoning mixture over them. Toss to coat evenly. Transfer to a 9×13-inch baking dish. Use a larger sheet if needed. Spread in a single layer. This promotes optimal caramelization.
Step 4: Season and Arrange the Chicken
Toss chicken thighs in the remaining seasoning. Use the same bowl. Coat thoroughly. Nestle chicken among the vegetables. Keep it exposed. This allows even browning. Edges get crispy.
Step 5: Initial Roast and Stir
Roast the dish for 40 minutes. It starts to soften. Remove from oven. Stir the vegetables. Spoon pan juices over chicken. This redistributes flavors. It promotes juiciness.
Step 6: Finish Roasting and Garnish
Return to oven for 20 more minutes. Vegetables turn golden. They caramelize. Chicken reaches 165°F internally. Garnish with chopped fresh parsley. Do this if desired. Serve hot. Texture is best.
Pro Tips for Success
- Use a Thermometer: Check chicken at 165°F. Ensure safe cooking. Avoid drying out.
- Pat Chicken Dry: Do this before seasoning. Get crispier skin. Better browning during roasting.
- Adjust for Bone-In: Extend cooking time slightly. Monitor doneness. Maintain tenderness.
- Even Spreading: Arrange veggies in single layer. Promote caramelization. Avoid steaming.
How to Serve Roasted Chicken And Vegetables
Garnishes
I love sprinkling fresh chopped parsley over my roasted chicken and vegetables. Do it right before serving. It adds green color. It brings bright, herby freshness. This cuts through richness. For flair, squeeze lemon juice. It brightens flavors. It doesn’t overpower. These touches make the plate inviting. Taste becomes more vibrant.
Side Dishes
Pairing roasted chicken and vegetables with crisp green salad works for me. Cool, crunchy greens balance warm elements. A slice of crusty bread is my go-to. Use it to sop up pan juices. Keep sides light. Let the main dish shine. It’s cozy and golden.
Creative Ways to Present
I often serve roasted chicken and vegetables family-style. Use a large platter. Arrange colorful veggies around chicken. It creates eye-catching display. For weeknight twist, portion into bowls. Add a dollop of yogurt. It brings creaminess. This feels casual yet special. It enhances tender textures. Caramelized bits shine.
Make Ahead and Storage
Storing Leftovers
I always store leftover roasted chicken and vegetables in an airtight container. Put it in the fridge. It keeps well for three days. This preserves flavors. It prevents drying out. Let everything cool first. Then seal. Maintain that fresh taste.
Freezing
For longer storage, portion cooled roasted chicken and vegetables. Use freezer-safe bags. Flatten them for easy thawing. They freeze nicely. Up to two months works. Texture holds up. Label with the date. Keep track easily.
Reheating
When reheating roasted chicken and vegetables, I use the oven. Set at 350°F. Do 15-20 minutes. Cover with foil. This retains moisture. Crispness stays. Microwave works in a pinch. 1-2 minutes per serving. Stir halfway. Either way revives it. Juicy chicken returns. Tender veggies too.
Print
Easy Roasted Chicken and Vegetables
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
A simple one-pan meal of tender roasted chicken thighs with baby potatoes, carrots, red onion, and garlic, seasoned with a blend of herbs for a flavorful and easy dinner.
Ingredients
- 24 oz baby potatoes, halved (or 1-inch pieces if larger)
- 2 large carrots, sliced into 1-inch pieces
- 1 red onion, peeled and cut into wedges
- 4 cloves garlic, peeled and left whole
- 4 boneless, skinless chicken thighs (or 1 whole 4-pound chicken, quartered)
- ¼ cup olive oil
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the vegetables: Wash and cut the potatoes, carrots, and red onion. Peel the garlic cloves but leave them whole.
- In a medium bowl, combine the olive oil, dried basil, dried thyme, dried rosemary, garlic powder, paprika, salt, and black pepper. Stir until well mixed.
- Place the prepared vegetables (potatoes, carrots, red onion, and whole garlic cloves) into a large bowl. Drizzle half of the seasoning mixture over them and toss until all vegetables are thoroughly coated.
- Transfer the seasoned vegetables to a 9×13-inch (or larger) casserole dish or baking sheet, spreading them in an even layer.
- Place the chicken thighs (or quartered chicken) into the same bowl where you seasoned the vegetables. Pour the remaining seasoning mixture over the chicken and toss to coat.
- Nestle the seasoned chicken among the vegetables in the baking dish, ensuring the chicken is not covered by the vegetables to allow for even browning.
- Roast in the preheated oven for 40 minutes.
- After 40 minutes, remove the dish from the oven. Carefully stir the vegetables and spoon some of the pan juices over the chicken.
- Return the dish to the oven and continue roasting for another 20 minutes, or until the vegetables are golden and slightly caramelized, and the chicken is cooked through with crispy, golden skin. (Internal temperature should reach 165°F / 74°C).
- Garnish with fresh chopped parsley, if desired, and serve hot.
Notes
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.
- For crispier skin, pat the chicken dry before seasoning.
- This recipe can be adapted with bone-in chicken for more flavor, adjusting cook time as needed.
