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ROASTED GARLIC CHICKEN AND VEGETABLES centered hero view, clean and uncluttered
Olivia Farnsworth

Roasted Garlic Chicken and Vegetables Easy Weeknight Dinner

This wholesome roasted garlic chicken and vegetables recipe is a flavorful and simple one-pan chicken dinner perfect for busy weeknight meals or family dinners. Enjoy juicy, tender chicken paired with a medley of seasoned, roasted vegetables in this easy sheet pan dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 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 (optional)
  • 1 zucchini sliced into rounds (optional)
  • Fresh rosemary or parsley for garnish (optional)

Method
 

  1. Set your oven to 425°F (220°C) and get a large baking sheet ready.
  2. Dry the chicken pieces thoroughly with paper towels to help the skin crisp up nicely.
  3. In a bowl, combine the minced garlic, olive oil, paprika, thyme, salt, and black pepper, then evenly coat the chicken with this mixture.
  4. In a separate large bowl, toss the broccoli, carrots, red bell pepper, and onion with olive oil, salt, and pepper until everything is well coated.
  5. Spread the vegetable mix in a single layer on the baking sheet and then arrange the chicken pieces on top, skin side up.
  6. Place the baking sheet in the 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 slightly caramelized.
  7. If you want extra-crispy chicken skin, switch the oven to broil and cook for an additional 2 to 3 minutes, watching carefully.
  8. Remove the pan from the oven, let the chicken rest for five minutes, then garnish with fresh rosemary or parsley before serving warm.

Notes

  • Feel free to add baby potatoes and zucchini for extra veggies. To store leftovers, refrigerate in an airtight container for up to 3 days or freeze for longer storage.