Roasted Garlic Chicken and Vegetables Easy Weeknight Meal
Enjoy a simple and flavorful roasted garlic chicken and vegetables recipe perfect for easy dinners or a weeknight meal. This one pan chicken dinner makes a great family dinner with minimal cleanup and delicious results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 Servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Standard
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
- Warm your oven to 425°F 220°C and get a baking sheet ready.
- Dry the chicken with paper towels for crispy skin and coat it evenly with a mix of garlic, olive oil, paprika, thyme, salt, and pepper.
- In a bowl, toss broccoli, carrots, bell pepper, and onion with olive oil, salt, and pepper until coated.
- Spread the vegetables on the baking sheet and place the chicken pieces skin-side up on top.
- Roast everything for 35 to 40 minutes until the chicken hits 165°F 74°C and vegetables are tender and caramelized.
- If you want crispier skin, broil on high for 2 to 3 minutes.
- Let the chicken rest 5 minutes before serving and add fresh rosemary or parsley as a garnish.
Notes
- For crisp tops, broil 2–3 minutes at the end
Nutrition
- Calories: 350 kcal