Description
Discover the ultimate one-pan roasted garlic chicken and vegetables recipe! This easy, flavorful meal features tender chicken thighs roasted to perfection with sweet, caramelized garlic and a medley of colorful vegetables, all on a single baking sheet. Perfect for a quick, wholesome weeknight dinner with minimal cleanup.
Ingredients
2 lbs bone-in, skin-on chicken thighs
4 tablespoons olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1 head of garlic, cloves peeled and minced (or 2 heads, for extra garlic flavor)
1.5 lbs small potatoes (like baby Yukon Golds or red potatoes), quartered
3 carrots, peeled and chopped into 1-inch pieces
1 head of broccoli, cut into florets
1 red bell pepper, cored and chopped into 1-inch pieces
Fresh parsley or chives, chopped, for garnish (optional)
Instructions
Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: In a large bowl, pat the chicken thighs thoroughly dry with paper towels. Toss the chicken with 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, smoked paprika, dried thyme, and half of the minced garlic. Ensure each piece is well coated.
Step 3: In a separate large bowl, combine the chopped potatoes, carrots, broccoli florets, and red bell pepper. Drizzle with the remaining 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the rest of the minced garlic. Toss until all vegetables are evenly coated.
Step 4: Arrange the seasoned chicken thighs and vegetables in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan to allow for proper roasting and caramelization. Scatter any extra garlic cloves among the ingredients.
Step 5: Place the baking sheet in the preheated oven and roast for 25 minutes.
Step 6: After 25 minutes, carefully remove the baking sheet from the oven. Using tongs, flip the chicken thighs and gently toss the vegetables to ensure even cooking and browning. Return the baking sheet to the oven and continue roasting for another 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Step 7: Once cooked, remove the baking sheet from the oven. Let the roasted garlic chicken and vegetables rest for 5-10 minutes before serving. This allows the chicken juices to redistribute, resulting in a more tender and flavorful meal.
Step 8: Garnish with fresh chopped parsley or chives, if desired, and serve warm.
Notes
For even crispier chicken skin, ensure the thighs are very dry before seasoning. Don't overcrowd the pan; if necessary, use two baking sheets. For softer vegetables like zucchini or cherry tomatoes, add them halfway through the cooking time to prevent them from becoming mushy.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Chicken
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 9 g
- Unsaturated Fat: 24 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 150 mg
