Delicious Roasted Chicken and Vegetables

If you ask me, roasted chicken and vegetables is one of those reliable meals that never gets old.

This classic combination brings together tender chicken and seasonal vegetables, all cooked on a single sheet pan. The chicken turns golden brown while the vegetables get slightly crispy around the edges, soaking up all those good pan drippings.

It’s the kind of dinner that fills your kitchen with wonderful aromas as it cooks, making everyone ask when it’ll be ready. A sprinkle of fresh herbs and a squeeze of lemon at the end keeps things simple but delicious.

It’s a no-fuss meal that works just as well for a regular weeknight as it does for Sunday dinner with family.

What Kind of Chicken Thighs Should I Use?

For this roasted chicken recipe, bone-in, skin-on chicken thighs are definitely the way to go. The bones help keep the meat juicy during cooking, while the skin gets wonderfully crispy in the oven – something you just can’t achieve with boneless skinless thighs. While you can find chicken thighs from various brands at the grocery store, try to look for ones that are similar in size so they’ll cook evenly. If you’re able to, choose air-chilled chicken rather than water-chilled, as it typically has better flavor and crisps up more nicely in the oven. Just make sure your chicken thighs are completely thawed before cooking and pat them dry with paper towels to help achieve that golden-brown skin.

Options for Substitutions

This roasted chicken dish is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Chicken thighs: While chicken thighs give you the juiciest result, you can use chicken breasts or drumsticks instead. If using breasts, reduce cooking time by about 5-10 minutes to prevent them from drying out.
• Mini potatoes: Regular potatoes work just fine – just cut them into 1-inch chunks. Sweet potatoes are another good option, though they’ll cook a bit faster than regular potatoes.
• Dried herbs: Fresh herbs can replace dried ones – just triple the amount called for (1 teaspoon dried = 1 tablespoon fresh). You can also mix and match with other herbs like oregano or sage.
• Olive oil: Any neutral cooking oil works here – try avocado oil, canola oil, or even melted butter for a different flavor profile.
• Carrots: Feel free to swap carrots with parsnips, turnips, or other root vegetables. Just make sure to cut them in similar sizes so everything cooks evenly.
• Red onion: Yellow or white onions work just as well. You could even use a couple of shallots for a milder onion flavor.

Watch Out for These Mistakes While Roasting

The biggest mistake when roasting chicken and vegetables is overcrowding the pan, which leads to steaming instead of roasting – make sure to use a large enough baking sheet and space out your ingredients so they can brown properly. Another common error is not patting the chicken skin dry before seasoning, which prevents it from getting that desirable crispy texture – take an extra minute to thoroughly dry the skin with paper towels and season generously. For perfectly cooked vegetables, try cutting them into similar-sized pieces and placing the potatoes and carrots on the outer edges of the pan where they’ll get more direct heat, since they take longer to cook than the onions and garlic. Remember to check the chicken’s internal temperature with a meat thermometer – it should reach 165°F at the thickest part near the bone, while still remaining juicy inside.

What to Serve With Roasted Chicken and Vegetables?

Since this dish already includes meat and vegetables, you might want to add some simple sides to round out the meal. A basket of warm dinner rolls or crusty bread is perfect for soaking up the tasty pan juices. For a fresh element, try a light green salad with a lemon vinaigrette – the bright, citrusy dressing pairs really well with the herbs used in the chicken. If you’re feeding a bigger crowd, you could also add some rice or quinoa to stretch the meal further and soak up all those good roasted flavors from the chicken and vegetables.

Storage Instructions

Keep Fresh: Once your roasted chicken and veggies have cooled down, place them in an airtight container and pop them in the fridge. They’ll stay good for up to 4 days. I like to store the chicken and vegetables together – the flavors continue to mingle and make everything even tastier!

Freeze: This dish is perfect for freezing! Separate the chicken and vegetables into freezer-safe containers or bags and they’ll keep for up to 3 months. Just remember to label them with the date so you know when you made this yummy meal.

Reheat: To bring back that fresh-from-the-oven taste, warm up your chicken and vegetables in a 350°F oven for about 15-20 minutes, or until heated through. You can also use the microwave, but the oven helps keep the chicken skin crispy and the vegetables from getting too soft. A quick sprinkle of salt before serving helps wake up all the flavors.

Preparation Time	15-20 minutes
Cooking Time	60 minutes
Total Time	75-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 150-170 g
• Fat: 120-140 g
• Carbohydrates: 80-90 g

Ingredients

• 24 ounces mini potatoes
• 2 large carrots
• 1 red onion
• 4 garlic cloves
• 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 black pepper, freshly cracked
• 4 chicken thighs, bone-in and skin-on (approximately 2 pounds)

Step 1: Prepare the Vegetables

Begin by preheating your oven to 425ºF (220ºC).

Wash the baby potatoes and cut them in half; if using larger potatoes, cut them into 1-inch pieces.

Next, wash and slice the carrots into 1-inch chunks.

Peel the red onion and cut it into wedges.

Finally, peel the garlic cloves but leave them whole.

Step 2: Make the Seasoning Mixture

In a bowl, combine olive oil, basil, rosemary, thyme, garlic powder, paprika, salt, and pepper.

Stir the ingredients together until they are well mixed and form a flavorful seasoning mixture.

Step 3: Season the Vegetables

Place the prepared vegetables into a large bowl.

Drizzle half of the seasoning mixture over the vegetables.

Toss them gently until they are fully coated in the oil and herbs, enhancing their flavor.

Transfer the seasoned vegetables to a 9×13-inch or larger casserole dish, spreading them out evenly.

Step 4: Season the Chicken Thighs

Using the same bowl you used for the vegetables, add the chicken thighs.

Pour the remaining oil and herb mixture over the chicken.

Toss the chicken thighs in the seasoning until they are well coated.

Nestle the seasoned chicken thighs into the vegetable mix in the casserole dish, making sure each piece is exposed and not completely covered by the vegetables.

Step 5: Roast the Chicken and Vegetables

Place the casserole dish in the preheated oven.

Roast the chicken and vegetables for 40 minutes.

Afterward, remove the dish from the oven and carefully stir the vegetables.

Spoon some of the flavorful juices from the bottom of the dish over the chicken thighs to keep them moist and flavorful.

Return the dish to the oven and continue roasting for an additional 20 minutes, or until the chicken skin is golden brown and crispy, and the vegetables are nicely browned and caramelized.

Step 6: Serve and Enjoy

Once the roasting is complete, remove the casserole dish from the oven.

Allow it to cool for a minute before serving.

Enjoy your delicious and aromatic roasted chicken and vegetables hot from the oven.