Loading...
Tender, juicy chicken roasted to golden perfection alongside a colorful medley of root vegetables. This one-pan wonder is a comforting, complete meal perfect for a weeknight dinner or a Sunday feast, with minimal cleanup.
For 4 servings
Preheat your oven to 400°F (200°C) and place a rack in the middle position.
In a large bowl, combine the cubed potatoes, chopped carrots, and onion wedges. Drizzle with 3 tablespoons of olive oil, then add the minced garlic, dried rosemary, dried thyme, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss until the vegetables are evenly coated.
Spread the seasoned vegetables in a single, even layer on a large, rimmed baking sheet. Using a large enough pan prevents the vegetables from steaming and helps them get nicely browned.
Pat the chicken thighs completely dry with paper towels; this is the key to achieving crispy skin. Rub the chicken all over with the remaining 1 tablespoon of olive oil. In a small bowl, mix the paprika with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Sprinkle this seasoning mix evenly over all sides of the chicken thighs.
Arrange the seasoned chicken thighs skin-side up on top of the vegetables on the baking sheet. Tuck the lemon slices in and around the chicken and vegetables.
Place the baking sheet in the preheated oven and roast for 25 minutes. After 25 minutes, carefully remove the pan from the oven. Add the broccoli florets to the pan, tossing them gently with the other vegetables and pan juices.
Return the pan to the oven and roast for another 20-25 minutes, or until the vegetables are tender and caramelized, and the chicken skin is golden and crisp. The chicken is done when its internal temperature reaches 165°F (74°C) at the thickest part, without touching the bone.
Fluffy baked egg squares packed with colorful bell peppers, sweet onions, and aromatic herbs. A perfect protein-rich, salt-free option for a quick breakfast or snack on the go. Great for meal prepping!
Tender, juicy chicken breasts baked to perfection with a vibrant crust of cracked black pepper and garlic. A final squeeze of fresh lemon juice makes this simple, healthy dish pop with flavor, no salt needed.
A simple, comforting side dish where cabbage and onions are roasted to bring out their natural sweetness. Perfectly tender with caramelized edges, this recipe uses minimal seasoning to let the vegetables shine.
A colorful medley of carrots, parsnips, and beets, roasted until tender and caramelized. Earthy herbs and a hint of black pepper create a delicious, naturally sweet and savory side dish without any salt.
Tender, juicy chicken roasted to golden perfection alongside a colorful medley of root vegetables. This one-pan wonder is a comforting, complete meal perfect for a weeknight dinner or a Sunday feast, with minimal cleanup.
This american recipe takes 65 minutes to prepare and yields 4 servings. At 623.53 calories per serving with 35.81g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Remove the pan from the oven and let the chicken rest on the pan for 5-10 minutes before serving. This allows the juices to redistribute, ensuring tender, moist meat. Garnish with fresh chopped parsley and serve warm.
Substitute the potatoes and carrots with 1.5 lbs of sweet potatoes, butternut squash, or a mix of bell peppers and zucchini. Adjust roasting time as needed.
Use fresh herbs instead of dried for a more vibrant flavor. Use 1 tablespoon each of fresh chopped rosemary and thyme.
Add 1/2 teaspoon of red pepper flakes to the vegetable seasoning for a bit of heat.
Bone-in, skin-on chicken breasts can be used. They may require a slightly shorter cooking time, so start checking the internal temperature around the 35-minute mark.
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining a healthy immune system.
The colorful array of vegetables like carrots, broccoli, and potatoes provides essential vitamins such as Vitamin A, C, and K, as well as minerals like potassium, which supports overall health and wellness.
Made with extra virgin olive oil, this dish is a good source of monounsaturated fats, which are known to support heart health by helping to reduce bad cholesterol levels.
The combination of potatoes, carrots, onions, and broccoli delivers a significant amount of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps regulate blood sugar levels.
Each serving of this Roasted Chicken and Vegetables recipe contains approximately 650-700 calories. This is an estimate and can vary based on the exact size of the chicken thighs and vegetables used.
Yes, this is a very healthy and well-balanced meal. It provides lean protein from the chicken, complex carbohydrates from the potatoes, and a wide range of vitamins, minerals, and fiber from the variety of vegetables. Using olive oil adds healthy monounsaturated fats.
You can, but the cooking time will be shorter. Boneless thighs will cook in about 20-25 minutes total. Add them to the pan for the last 20-25 minutes of the vegetables' roasting time to prevent them from drying out. You will also miss out on the crispy skin.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place on a baking sheet in a 350°F (175°C) oven for 10-15 minutes, or until warmed through. This method helps crisp up the chicken skin and vegetables again.
You can do some prep work in advance to save time. Chop all the vegetables and store them in an airtight container in the fridge for up to 24 hours. You can also mix the seasonings for the chicken and vegetables ahead of time. However, for best results, season and assemble the dish just before roasting.