Roasted Garlic Chicken and Vegetables

Roasted Garlic Chicken and Vegetables: The Perfect One-Pan Dinner

When it comes to weeknight meals, simplicity and flavor are key. This Roasted Garlic Chicken and Vegetables recipe checks all the boxes. It’s a one-pan meal that’s easy to prepare, packed with wholesome ingredients, and full of bold flavors. Juicy chicken thighs roasted to perfection and paired with a colorful array of seasoned vegetables make this dish both nutritious and satisfying.

Whether you’re looking for a quick dinner option, a meal prep recipe, or a cozy family dinner, this recipe will become a go-to in your kitchen.

Why This Recipe Works

1. One-Pan Simplicity: Minimal prep and cleanup make it ideal for busy nights.
2. Nutrient-Dense Ingredients: Packed with lean protein, fiber, and essential vitamins.
3. Versatile: Use whatever vegetables you have on hand or swap chicken thighs for breasts.
4. Garlic-Packed Flavor: Roasting garlic with the chicken infuses the entire dish with aromatic richness.

Ingredients You’ll Need

For the Chicken

• Chicken Thighs: Bone-in, skin-on chicken thighs are best for juicy, flavorful meat and crispy skin.
• Garlic: Minced garlic infuses the chicken with its signature flavor.
• Olive Oil: Adds moisture and helps the spices adhere to the chicken.
• Seasonings: A mix of paprika, dried thyme, salt, and black pepper.

For the Vegetables

• Broccoli Florets: Adds a nutrient-dense, slightly crunchy element.
• Carrots: Naturally sweet, they caramelize beautifully during roasting.
• Red Bell Pepper: Brings a pop of color and mild sweetness.
• Yellow Onion: Adds a savory depth of flavor.

Optional Add-Ins

• Baby Potatoes: For a hearty, comforting addition.
• Zucchini: Adds a fresh, light texture.
• Fresh Herbs: Rosemary or parsley for garnish.

Step-by-Step Instructions

1. Preheat the Oven

• Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

2. Season the Chicken

• Pat the chicken thighs dry with paper towels to ensure the skin crisps up in the oven.
• In a small bowl, combine minced garlic, olive oil, paprika, dried thyme, salt, and black pepper.
• Rub the seasoning mixture all over the chicken thighs, ensuring even coverage.

3. Prep the Vegetables

• In a large mixing bowl, combine broccoli, carrots, red bell pepper, and onion wedges.
• Drizzle with olive oil and season with salt and black pepper. Toss until the vegetables are evenly coated.

4. Assemble the Pan

• Spread the seasoned vegetables in a single layer on the prepared baking sheet.
• Place the chicken thighs skin-side up on top of the vegetables, ensuring the pieces are spaced apart for even cooking.

5. Roast the Dish

• Roast in the preheated oven for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
• For extra crispy chicken skin, broil on high for 2–3 minutes.

6. Garnish and Serve

• Let the chicken rest for 5 minutes before serving. Garnish with fresh rosemary or parsley for a finishing touch. Serve warm and enjoy!.

Serving Suggestions

• Grains: Pair with brown rice, quinoa, or couscous for a complete meal.
• Salads: Serve alongside a fresh green salad for a lighter option.
• Bread: Add crusty bread to soak up the flavorful juices from the chicken and vegetables.

Tips for the Best Roasted Garlic Chicken and Vegetables

1. Dry the Chicken: Patting the chicken dry ensures crispy skin.
2. Cut Veggies Evenly: Uniformly sized pieces cook more evenly, preventing some from burning while others remain undercooked.
3. Don’t Crowd the Pan: Overcrowding traps steam, making the chicken skin less crispy and the vegetables soggy.
4. Customize Your Veggies: Use your favorite vegetables or whatever you have on hand. Squash, mushrooms, or green beans are great additions.
5. Double the Garlic: For garlic lovers, roast whole cloves alongside the vegetables for a sweet, caramelized treat.

FAQs

1. Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work well but tend to cook faster. Check for doneness around 25–30 minutes to prevent drying out.

2. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven to keep the chicken skin crispy.

3. Can I freeze this dish?
Yes, but it’s best to freeze the chicken and vegetables separately to maintain their texture when reheating.

Nutritional Information (Per Serving)

• Calories: 350
• Protein: 30g
• Carbohydrates: 15g
• Fat: 20g