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