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Roasted Garlic Chicken and Vegetables

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 650
A flavorful and hearty roasted chicken dish with tender vegetables, perfect for a family dinner.

Ingredients

Protein

  • 4 pieces bone-in, skin-on chicken thighs

Vegetables

  • 2 cups baby potatoes, halved
  • 2 cups carrots, peeled and cut into chunks
  • 1 piece red bell pepper, sliced
  • 1 piece yellow onion, cut into wedges
  • 1 head garlic, cloves peeled and left whole

Seasonings and Oil

  • 2 tbsp olive oil
  • 1 tsp dried rosemary or 1 tbsp fresh, chopped
  • 1 tsp dried thyme
  • 1 tsp paprika
  • to taste Salt and black pepper
  • ½ lemon juice of lemon (optional)

Instructions 

  • Preheat oven to 400°F (200°C). Grease a baking dish.
  • Toss potatoes, carrots, onion, bell pepper, and garlic with half the herbs, spices, and 1 tbsp olive oil. Spread on the pan.
  • Pat chicken dry, rub with remaining oil, herbs, and spices. Place over vegetables, skin-side up.
  • Roast for 40-45 minutes until chicken reaches 165°F and vegetables are tender. Rest for 5 minutes.
  • Optional: Squeeze lemon juice over the chicken before serving. Serve straight from the pan.

Notes

For extra flavor, add fresh herbs or a splash of white wine before roasting.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Chicken, Roasted Vegetables