Description
This roasted garlic chicken and vegetables recipe is a quick and tasty one pan dinner ideal for busy families. It offers an easy dinner solution featuring tender chicken and flavorful garlic roasted vegetables perfect for a weeknight meal or family dinner.
Ingredients
Scale
- 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
- 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
- Fresh rosemary or parsley for garnish
Instructions
- Heat your oven to 425°F 220°C and get a large baking sheet ready.
- Dry the chicken using paper towels to help crisp the skin.
- In a small bowl, combine minced garlic, olive oil, paprika, thyme, salt, and pepper, then rub this evenly onto the chicken pieces.
- Put broccoli, carrots, bell pepper, and onion in a mixing bowl and toss them with olive oil, salt, and pepper.
- Spread the veggies in an even layer on the baking sheet, then place the chicken on top with skin facing up.
- Bake for 35 to 40 minutes until the chicken is cooked through at 165°F 74°C internal temperature and the vegetables are tender and caramelized.
- If you want extra crispiness on the skin, broil the chicken on high for 2 to 3 minutes.
- Let the chicken rest for 5 minutes, garnish with rosemary or parsley, and serve warm.
Notes
- For crisp tops, broil 2–3 minutes at the end
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 350 kcal