Roasted Garlic Chicken and Vegetables

Roasted Garlic Chicken and Vegetables is a rustic, wholesome dish that fills my kitchen with mouthwatering aroma and delivers cozy flavors in every bite. Tender, juicy chicken is roasted alongside a colorful medley of vegetables and infused with the rich, mellow flavor of roasted garlic. It’s the kind of all-in-one meal I turn to when I want something nourishing and comforting, without spending hours in the kitchen.

Why You’ll Love This Recipe

I love this recipe for its simplicity and versatility. It’s a complete meal on a single sheet pan, with minimal prep and cleanup. The garlic roasts slowly, becoming buttery and sweet, and it transforms both the chicken and the vegetables with its deep flavor. I also love how easy it is to adapt — I can switch up the veggies based on what’s in season or what I already have at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bone-in, skin-on chicken thighs or drumsticks

• Baby potatoes, halved

• Carrots, sliced

• Red bell pepper, cut into chunks

• Red onion, quartered

• Whole garlic cloves (peeled or unpeeled for milder flavor)

• Olive oil

• Fresh or dried rosemary

• Thyme (optional)

• Salt and pepper

• Lemon wedges (optional for serving)

Directions

1. I preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil for easy cleanup.

2. I toss the potatoes, carrots, peppers, onion, and garlic cloves in a bowl with olive oil, rosemary, thyme, salt, and pepper.

3. I place the seasoned vegetables on the baking sheet, spreading them out evenly.

4. I pat the chicken dry, season it generously with salt and pepper, and place it skin-side up on top of the vegetables.

5. I drizzle a little more olive oil over the chicken and roast everything in the oven for 40–45 minutes, until the chicken is golden and the internal temperature reaches 165°F (75°C).

6. I let it rest for a few minutes before serving, and sometimes I squeeze fresh lemon juice over the top for brightness.

Servings and timing

This recipe serves 4 people and takes about 1 hour total — 15 minutes of prep and 45 minutes of roasting. It’s a fantastic one-pan dinner for weeknights or lazy weekends.

Variations

Sometimes I use sweet potatoes or parsnips in place of regular potatoes for a sweeter flavor. If I want a hint of heat, I add red pepper flakes to the oil mixture. I’ve also made it with boneless chicken thighs when I’m short on time — I just reduce the roasting time to about 30–35 minutes. For extra richness, I scatter a few pats of butter over the chicken before roasting.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 375°F (190°C) for about 15 minutes to keep the skin crispy and the vegetables tender. The microwave works too, though it softens the texture slightly. This dish also makes great meal prep for lunches.

FAQs

Can I use boneless chicken?

Yes, I’ve used boneless thighs or breasts. I just reduce the cooking time to about 25–30 minutes to avoid overcooking.

Do I need to peel the garlic cloves?

Not necessarily. Roasting garlic in the skin makes it softer and milder. I leave the skins on when I want a sweeter flavor, and squeeze out the soft centers after roasting.

Can I add more vegetables?

Absolutely. I sometimes add Brussels sprouts, green beans, or mushrooms. I just make sure everything is cut into similar-sized pieces so it roasts evenly.

How do I keep the chicken skin crispy?

I pat the skin dry before roasting and make sure it’s placed on top of the vegetables so it roasts in dry heat, not steam. A final broil for a minute or two also helps.

What’s the best cut of chicken for this recipe?

I prefer bone-in, skin-on thighs or drumsticks because they stay juicy and flavorful during roasting. Breasts work too, but they cook faster and can dry out if not watched closely.

Conclusion

Roasted Garlic Chicken and Vegetables is a hearty, flavorful meal that brings everything I love about home cooking to the table — simplicity, warmth, and a delicious payoff. With just one pan and a handful of ingredients, I can create a satisfying dinner that’s both rustic and elegant. Whether I’m cooking for family or just for myself, this is a dish I come back to time and again.

Roasted Garlic Chicken and Vegetables

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: Serves 4
• Category: Main Dish
• Method: Roasting
• Cuisine: American

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Description

Roasted Garlic Chicken and Vegetables is a hearty one-pan meal featuring juicy chicken thighs or drumsticks roasted with a medley of vegetables and whole garlic cloves for deep, comforting flavor. Perfect for a no-fuss, wholesome dinner.

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Ingredients

• 4 bone-in, skin-on chicken thighs or drumsticks
• 1 lb baby potatoes, halved
• 3 carrots, sliced
• 1 red bell pepper, cut into chunks
• 1 red onion, quartered
• 6–8 whole garlic cloves (peeled or unpeeled)
• 3 tbsp olive oil
• 1 tsp dried rosemary (or 1 tbsp fresh)
• 1 tsp dried thyme (optional)
• Salt and pepper to taste
• Lemon wedges (optional for serving)

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Instructions

1. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment or foil.
2. Toss potatoes, carrots, pepper, onion, and garlic with olive oil, rosemary, thyme, salt, and pepper in a bowl.
3. Spread vegetables on baking sheet.
4. Pat chicken dry, season with salt and pepper, and place skin-side up over vegetables. Drizzle lightly with more olive oil.
5. Roast for 40–45 minutes, until chicken is golden and reaches 165°F (75°C).
6. Let rest a few minutes before serving. Squeeze lemon juice over top if desired.

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Notes

• Use sweet potatoes or parsnips for variety.
• Add red pepper flakes for a touch of heat.
• Boneless thighs can be used; reduce cook time to 30–35 minutes.
• Scatter butter over chicken for added richness.
• Add Brussels sprouts, green beans, or mushrooms to change up the veggies.

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Nutrition

• Serving Size: 1 thigh and 1/4 of vegetables
• Calories: 460
• Sugar: 6g
• Sodium: 480mg
• Fat: 26g
• Saturated Fat: 6g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 5g
• Protein: 28g
• Cholesterol: 105mg