Description
This Roasted Garlic Chicken and Vegetables is the ultimate one-pan dinner—juicy, golden chicken surrounded by perfectly roasted carrots, red onions, and baby potatoes. Infused with roasted garlic and fresh herbs, it’s the kind of meal that delivers bold flavor with minimal cleanup. Ideal for weeknight dinners or hearty Sunday suppers.
Ingredients
4 bone-in, skin-on chicken thighs or drumsticks
3 tablespoons olive oil
6 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional)
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
3 tablespoons fresh parsley, chopped (for garnish)
4 large carrots, peeled and sliced
1 large red onion, cut into wedges
1.5 pounds baby potatoes, halved
Instructions
1. Preheat your oven to 400°F (200°C). Pat chicken dry with paper towels and place in a large mixing bowl along with potatoes, carrots, and red onions.
2. In a small bowl, whisk together olive oil, minced garlic, salt, pepper, paprika, rosemary, and thyme.
3. Pour the marinade over the chicken and vegetables. Toss everything well to coat evenly.
4. Transfer to a large roasting pan or baking dish, arranging chicken skin-side up with vegetables around.
5. Roast for 45 to 55 minutes, or until chicken is golden and reaches an internal temperature of 165°F. Stir vegetables once halfway through.
6. Garnish with chopped parsley before serving. Serve hot.
Notes
Let the chicken rest at room temperature for 15 minutes before roasting for even cooking.
Use a meat thermometer to ensure the chicken reaches 165°F internally.
Swap in sweet potatoes or Brussels sprouts to change up the vegetable mix.
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 95mg
Keywords: roasted chicken, one-pan dinner, garlic chicken