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Roasted Garlic Chicken and Vegetables

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 550
A flavorful and hearty roasted chicken dish with colorful vegetables, perfect for a family dinner.

Ingredients

Protein

  • 4 pieces bone-in, skin-on chicken thighs

Vegetables

  • 2 cups baby potatoes, halved
  • 2 cups carrots, peeled and cut into chunks
  • 1 piece red bell pepper, sliced
  • 1 piece yellow onion, cut into wedges
  • 1 head garlic, cloves peeled and left whole

Seasonings and Oil

  • 2 tbsp olive oil
  • 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
  • 1 tsp dried thyme
  • 1 tsp paprika

Salt and Black Pepper

  • to taste Salt and black pepper
  • 0.5 lemon Juice of ½ lemon (optional)

Instructions 

  • Preheat oven to 400°F (200°C) and prepare a baking dish.
  • Toss vegetables with half the herbs, spices, and 1 tbsp olive oil; spread on pan.
  • Pat chicken dry, rub with remaining oil and herbs, then place over vegetables.
  • Roast for 40–45 minutes until chicken is cooked and vegetables are tender.
  • Rest 5 minutes, squeeze lemon juice over, and serve.

Notes

Ensure chicken reaches an internal temperature of 165°F for safety.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: chicken, Vegetables