Description
This Roasted Garlic Chicken and Vegetables recipe features tender, juicy bone-in chicken thighs roasted to golden perfection alongside a medley of carrots, red onions, and baby potatoes. Infused with fresh herbs and a garlicky olive oil marinade, this one-pan dish is a satisfying and flavorful meal perfect for any occasion.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs or drumsticks
Marinade
- 3 tablespoons olive oil
- 6 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
Vegetables
- 4 large carrots, peeled and sliced
- 1 large red onion, cut into wedges
- 1.5 pounds baby potatoes, halved
Garnish
- 3 tablespoons fresh parsley, chopped
Instructions
- Preheat Oven and Prepare Chicken and Vegetables: Preheat your oven to 400°F (200°C). Pat the chicken dry with paper towels to ensure crispy skin. Place the chicken along with the halved baby potatoes, peeled and sliced carrots, and red onion wedges into a large mixing bowl.
- Make the Marinade: In a small bowl, whisk together the olive oil, minced garlic, salt, black pepper, optional paprika, chopped fresh rosemary, and thyme until fully combined to create a fragrant herb marinade.
- Coat Chicken and Vegetables: Pour the marinade over the chicken pieces and vegetables in the mixing bowl. Toss everything well to ensure an even coating of the flavorful mixture on both the chicken and vegetables.
- Arrange in Roasting Pan: Transfer the marinated chicken and vegetables to a large roasting pan or baking dish. Arrange the chicken so the skin side is facing up for optimal crispiness, with the vegetables distributed evenly around the chicken.
- Roast: Place the roasting pan in the preheated oven and roast for 45 to 55 minutes, or until the chicken turns golden brown and reaches an internal temperature of 165°F (74°C). Halfway through roasting, stir the vegetables to ensure they cook evenly and develop caramelized edges.
- Garnish and Serve: Once cooked, remove the roasting pan from the oven. Garnish the chicken and vegetables with freshly chopped parsley for a burst of color and freshness. Serve the dish hot and enjoy a wholesome, comforting meal.
Notes
- Use bone-in, skin-on chicken thighs or drumsticks for the best flavor and juiciness.
- Patting the chicken dry before marinating helps achieve a crispier skin.
- Stirring the vegetables halfway through roasting ensures even cooking and browning.
- The optional paprika adds a subtle smoky note, but can be omitted if preferred.
- Internal temperature for safe chicken consumption is 165°F (74°C).
- Feel free to substitute or add other root vegetables like parsnips or sweet potatoes.
