Roasted Garlic Chicken and Vegetables
A flavorful and hearty roasted chicken dish with tender vegetables, perfect for a family dinner.
Ingredients
Protein
- 4 pieces bone-in, skin-on chicken thighs
- 2 cups baby potatoes, halved
- 2 cups carrots, peeled and cut into chunks
- 1 piece red bell pepper, sliced
- 1 piece yellow onion, wedges
- 1 head garlic, cloves peeled and left whole
- 2 tbsp olive oil
- 1 tsp dried rosemary or 1 tbsp fresh, chopped
- 1 tsp dried thyme
- 1 tsp paprika
- to taste salt and black pepper Salt and black pepper
- ½ lemon juice of lemon (optional)
Instructions
- Preheat oven to 400°F (200°C). Grease a baking dish.
- Combine potatoes, carrots, onion, bell pepper, and garlic in a bowl. Toss with 1 tbsp olive oil and half the herbs and spices. Spread on pan.
- Pat chicken dry, rub with remaining olive oil, herbs, and spices. Place over vegetables, skin-side up.
- Roast for 40-45 minutes until chicken reaches 165°F and vegetables are tender. Let rest 5 minutes.
- Squeeze lemon juice over chicken before serving. Serve straight from the pan.
Notes
For extra flavor, add fresh herbs or a drizzle of olive oil before serving.