Description
Chicken with Roasted Vegetables is a hearty one-pan dinner made with crispy skin-on chicken thighs, baby potatoes, carrots, red onion, and garlic roasted in herb-seasoned olive oil.
Ingredients
1½ pounds baby potatoes, halved
2 large carrots, sliced into 1-inch pieces
1 red onion, cut into wedges
4 garlic cloves, peeled
1/4 cup olive oil
2 teaspoons dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds boneless, skin-on chicken thighs
Instructions
1. Preheat the oven to 425°F.
2. Wash and prepare the vegetables. Halve the potatoes, slice carrots, cut onion into wedges, and leave garlic whole.
3. Mix olive oil, basil, thyme, rosemary, garlic powder, paprika, salt, and pepper in a small bowl.
4. Toss vegetables with half the seasoned oil and spread into a 9×13-inch baking dish.
5. Coat chicken with remaining oil mixture and place skin side up over vegetables.
6. Roast for 40 minutes.
7. Stir vegetables and spoon pan juices over chicken.
8. Roast 15–20 minutes more until chicken reaches 165°F and vegetables are tender.
9. Serve hot.
Notes
Pat chicken dry before seasoning for crispier skin.
Cut vegetables evenly for uniform roasting.
Broil briefly at the end for extra browning if desired.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Easy Dinner Ideas
- Method: Roasting
- Cuisine: American