Short description

Roasted Chicken and Vegetables offers juicy, herb-infused chicken paired with tender, caramelized vegetables—all roasted together in one pan. This classic, comforting dish is a flavorful and effortless all-in-one meal.

Why You’ll Love This Recipe

One-pan convenience for minimal cleanup
Balanced, nutritious meal with protein and veggies
Aromatic herbs and seasonings enhance natural flavors
Crispy chicken skin and richly roasted vegetables
Flexible ingredients—use whatever vegetables you have on hand

Roasted Chicken and Vegetables

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 bone‑in, skin‑on chicken thighs (alternatively chicken breasts or pieces)
1 lb baby potatoes, halved
3 large carrots, cut into chunks
1 red onion, cut into wedges
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried rosemary (or Italian seasoning)
Salt and freshly ground black pepper, to taste
Optional: fresh herbs (thyme or rosemary) and lemon wedges

Directions

Preheat the oven to 425°F (220°C).
Pat the chicken dry with paper towels, then season generously with salt, pepper, and your choice of herbs.
Toss the vegetables in olive oil, garlic, and a sprinkle of herbs, salt, and pepper until evenly coated.
Arrange the chicken and vegetables in a single layer on a large baking sheet or roasting pan—chicken skin-side up if using skin-on pieces.
Optional: Tuck sliced lemon or whole garlic cloves among the vegetables for extra aroma.
Roast in the preheated oven for 35–45 minutes, until the chicken is fully cooked (internal temperature of 165°F) and vegetables are tender and lightly browned.
For extra-crispy skin, switch to broil for the final 3–5 minutes—watch closely to avoid burning.
Remove from oven, let rest briefly, then garnish with fresh herbs if desired. Serve warm.

Servings and timing

Servings: 4 to 6 servings, depending on portion size
Prep time: 10–15 minutes
Cook time: 35–45 minutes
Total time: 45–60 minutes

Variations

Different vegetables: Try using sweet potatoes, parsnips, zucchini, or cauliflower—adjust roasting time accordingly.
Spice it up: Add smoked paprika, chili flakes, or curry powder for a flavor twist.
One-skillet version: Use an oven-safe skillet and finish cooking on the stovetop if you don’t want to transfer to the oven.
Citrus herbed: Add orange or lemon zest and juice for bright citrus notes.
Mustard glaze: Mix Dijon mustard with a little honey or olive oil and brush over the chicken halfway through cooking for a glossy finish.

Storage/Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in the oven at 350°F for about 10–12 minutes, or until heated through and crispy again.
Freeze: Freeze portions in meal-sized containers for up to 2 months. Thaw before reheating.

FAQs

1. What’s the best way to get crispy chicken skin?

Ensure the chicken is dry before seasoning, roast at a high temperature (425°F), and optionally broil for the last few minutes.

2. Can I use boneless chicken?

Yes—just reduce the cooking time a bit and watch for doneness to avoid drying out.

3. Should I cover the pan while roasting?

No—roasting uncovered allows the skin and vegetables to brown and caramelize nicely.

4. What herbs pair best?

Thyme, rosemary, oregano, sage, or a blend of Italian or Provencal herbs all work beautifully.

5. Can I roast the vegetables first and add chicken later?

Yes—if you’re using delicate or quick-cooking vegetables, give them a head start, then add chicken midway through cooking.

6. What if some vegetables cook faster than others?

Cut root vegetables like potatoes and carrots smaller than soft vegetables like zucchini to ensure even doneness.

7. Is this a good make-ahead meal?

Absolutely. You can chop and season ingredients ahead, then roast just before serving for freshness.

8. Can I use frozen vegetables?

It’s best to use thawed, well-drained vegetables to avoid excess moisture and sogginess.

9. How do I prevent dry chicken breast?

Use bone-in chicken or sear breast first; keep a close eye on cook time and remove once it’s just done.

10. What sides go well with this dish?

Pair with a simple green salad, crusty bread, or a light grain like quinoa or rice to round out the meal.

Conclusion

Roasted Chicken and Vegetables is the ultimate no-fuss, flavor-packed dish that brings comfort to the table every time. With juicy, herbaceous chicken and beautifully caramelized vegetables, it’s a reliable favorite that’s customizable, healthy, and always satisfying.

Chef MARTHA