Baked Chicken with Roasted Vegetables

This Baked Chicken with Vegetables is a simple, comforting one-pan meal that’s perfect for busy weeknights and cozy family dinners. Juicy baked chicken is surrounded by tender, oven-roasted vegetables, all seasoned with herbs and olive oil for a flavorful, satisfying dish. Easy to prepare and comforting to eat, this recipe is a dependable favorite you’ll come back to again and again.

Why You’ll Love This Recipe

• Easy one-pan meal with minimal cleanup
• Juicy, flavorful baked chicken
• Hearty vegetables roasted to perfection
• Simple, wholesome ingredients
• Perfect for weeknights or meal prep

Ingredients

• 4 bone-in, skin-on chicken thighs (or breasts)
• 3 tbsp olive oil
• 3 medium potatoes, cut into chunks
• 3 carrots, sliced
• 1 red onion, cut into wedges
• 3 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• 1 tsp dried thyme or rosemary
• Optional garnish: fresh parsley

• Measuring cups / spoons
• Cutting board
• Knife
• Large baking dish
• Spoon

Instructions

1. Preheat oven:
   Preheat oven to 400°F (200°C).
2. Prepare vegetables:
   In a large baking dish or sheet pan, toss potatoes, carrots, and onion with 2 tablespoons olive oil, half of the salt, pepper, paprika, and herbs.
3. Season chicken:
   Pat chicken dry. Rub with remaining olive oil, salt, pepper, paprika, and herbs.
4. Assemble:
   Nestle chicken pieces among the vegetables. Sprinkle garlic evenly over the dish.
5. Bake:
   Bake uncovered for 45–55 minutes, until chicken is cooked through (165°F internal temperature) and vegetables are tender and lightly browned.
6. Finish & serve:
   Garnish with fresh parsley and serve warm.

Recipe Variations

• Lemon Herb Chicken
Add the zest and juice of 1 lemon to the chicken seasoning. Finish with fresh thyme or rosemary for a bright, fresh flavor.

• Paprika Garlic Chicken
Increase paprika to 1½ teaspoons and add an extra clove of garlic. Smoked paprika works beautifully for deeper flavor.

• Mediterranean Style
Add cherry tomatoes, bell peppers, and olives to the vegetables. Finish with a sprinkle of feta cheese before serving.

• Seasonal Vegetable Swap
Use what you have on hand — Brussels sprouts, sweet potatoes, parsnips, or broccoli all roast beautifully alongside the chicken.

• Boneless Option
Boneless, skinless chicken thighs or breasts can be used. Reduce baking time to 30–40 minutes, depending on thickness.

Serving Suggestions

• With a simple green salad
• Served alongside crusty bread
• With rice or mashed potatoes
• Drizzled with pan juices

Storage & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days
• Reheat in the oven or microwave
• Great for meal prep

Please leave a review, and share this recipe with friends and family.

Enjoy!

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