When comfort food meets elegance, you get this Roasted Garlic Chicken and Vegetables dish. It’s an all-in-one meal that brings together juicy chicken, perfectly roasted veggies, and the deep, caramelized flavor of garlic that ties everything together. Whether you’re cooking for a crowd or making a cozy weeknight dinner, this recipe delivers every time.
The best part? Everything cooks on a single pan. Minimal cleanup, maximum flavor. The chicken gets golden and crispy on the outside while staying tender and juicy inside. The vegetables absorb all the garlicky juices, transforming into savory bites that melt in your mouth.
What Kind of Chicken Should I Use?
For best results, bone-in, skin-on chicken thighs are ideal. They stay moist during roasting and develop a crispy skin that locks in flavor. You can also use bone-in breasts or drumsticks. Just be sure to adjust the cooking time accordingly to avoid overcooking.
Ingredients for the Roasted Garlic Chicken and Vegetables
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 2 cups baby carrots
- 1 red onion, cut into wedges
- 1 head garlic, cloves separated and peeled
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How To Make the Roasted Garlic Chicken and Vegetables
Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
Step 2: Season the Chicken
In a small bowl, combine olive oil, thyme, rosemary, paprika, salt, and pepper. Rub the mixture all over the chicken thighs and set aside.
Step 3: Toss the Veggies
In a large bowl, toss the potatoes, carrots, onion, and garlic with a bit of olive oil and a sprinkle of salt and pepper.
Step 4: Arrange on Pan
Place the seasoned chicken thighs on the baking sheet. Scatter the vegetables around the chicken in a single layer.
Step 5: Roast to Perfection
Roast in the preheated oven for 40-45 minutes, or until the chicken is cooked through (internal temp of 165°F) and vegetables are tender and caramelized.
Step 6: Garnish and Serve
Sprinkle with fresh chopped parsley before serving for a pop of color and freshness.
How to Serve and Store Roasted Garlic Chicken and Vegetables
Serve straight from the oven alongside a slice of crusty bread or over a bed of couscous or rice to soak up the delicious pan juices. It’s the kind of meal that tastes even better the next day.
To store, let everything cool completely, then transfer to an airtight container. It will keep well in the refrigerator for up to 4 days. Reheat in a 350°F oven or microwave until warmed through.
Frequently Asked Questions
How do I know the chicken is fully cooked?
Use a meat thermometer—165°F is the safe internal temperature for chicken.
Can I use boneless chicken?
Yes, but reduce the roasting time to 25-30 minutes to prevent drying out.
What vegetables work best?
Root vegetables like carrots, potatoes, parsnips, and sweet potatoes are ideal. Brussels sprouts or green beans added halfway through cooking work great too.
Can I prepare this ahead of time?
Absolutely. You can season the chicken and prep the veggies ahead, then store them in the fridge until ready to roast.
Is this freezer-friendly?
Yes, but the texture of the vegetables may change slightly upon reheating. Store in freezer-safe containers for up to 2 months.
Want More Chicken Dinner Ideas?
If you love this cozy one-pan meal, try these other comforting chicken favorites:
- Creamy Garlic Chicken Breasts for a skillet-style option drenched in sauce.
- Slow Cooker Creamy Ranch Chicken if you’re after set-it-and-forget-it ease.
- Marry Me Chicken Pasta to add creamy decadence to your dinner table.
- Hawaiian Chicken Sheet Pan for a tropical twist on the roasted chicken theme.
- One-Pan Chicken with Buttered Noodles when you want everything from protein to carbs in one bite.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.
And let me know in the comments how it turned out for you. Did you swap in sweet potatoes? Try a lemon-herb version? I love hearing your twists on these meals.
You can also find more daily inspiration over on my Pinterest page @NinaDishes where I post fresh recipes every week.
Roasted Garlic Chicken and Vegetables
- Total Time: 60 minutes
- Yield: 4 servings
Description
An easy one-pan dinner featuring crispy roasted chicken thighs and caramelized vegetables all infused with the deep, sweet flavor of roasted garlic. This dish is cozy, flavorful, and perfect for any day of the week.
Ingredients
4 bone-in skin-on chicken thighs
1 lb baby potatoes, halved
2 cups baby carrots
1 red onion, cut into wedges
1 head garlic, cloves separated and peeled
3 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
1 tsp smoked paprika
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
2. In a small bowl, mix olive oil, thyme, rosemary, paprika, salt, and pepper. Rub mixture onto the chicken thighs and set aside.
3. Toss potatoes, carrots, onion, and garlic with a bit of olive oil, salt, and pepper in a large bowl.
4. Arrange chicken thighs on the prepared baking sheet. Scatter vegetables around in a single layer.
5. Roast for 40-45 minutes or until chicken reaches an internal temperature of 165°F and vegetables are tender and golden.
6. Sprinkle with fresh chopped parsley and serve hot.
Notes
Always check internal chicken temperature with a meat thermometer.
Feel free to swap in other root veggies like parsnips or sweet potatoes.
Add a squeeze of lemon or splash of balsamic after roasting for extra brightness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 450
- Sugar: 6g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 110mg
Keywords: roasted chicken, one-pan dinner, garlic vegetables
