Roasted Chicken and Vegetables
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
8 steps. 50 minutes total.
- 1
Step 1
- a.Preheat your oven to 400°F (200°C) and place a rack in the middle position.
- 2
In a large bowl, combine the cubed potatoes, chopped carrots, and onion wedges
- a.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.
- 3
Step 3
- a.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.
- 4
Step 4
- a.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.
- 5
Step 5
- a.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.
- 6
Place the baking sheet in the preheated oven and roast for 25 minutes
- a.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.
- 7
Step 7
- a.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.
- 8
Step 8
- a.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy skin, pat the chicken thighs very dry with paper towels before seasoning.
- 2Don't overcrowd the pan. Use a large baking sheet or two smaller ones to ensure the vegetables roast rather than steam.
- 3Cut the potatoes and carrots into uniform, 1-inch pieces so they cook evenly.
- 4Adding the broccoli in the last 20 minutes of cooking prevents it from getting mushy or burnt.
- 5A meat thermometer is the best way to guarantee perfectly cooked, juicy chicken without any guesswork.
- 6Feel free to swap the vegetables with what you have on hand, like Brussels sprouts, sweet potatoes, or bell peppers. Just adjust cooking times as needed.
Adapt it for your goals.
Vegetable Swap
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.
Herb VariationHerb Variation
Use fresh herbs instead of dried for a more vibrant flavor. Use 1 tablespoon each of fresh chopped rosemary and thyme.
Spicy KickSpicy Kick
Add 1/2 teaspoon of red pepper flakes to the vegetable seasoning for a bit of heat.
Different Chicken CutDifferent Chicken Cut
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.
Why this is on our healthy list.
Rich in Lean Protein
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.
Packed with Vitamins and Minerals
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.
Source of Healthy Fats
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.
High in Dietary Fiber
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.
Frequently asked questions
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.