Chicken on a Bed of Vegetables
Elevate your weeknight dinners with this vibrant and hearty "Chicken on a Bed of Vegetables" recipe, a one-pan wonder that's as easy to prepare as it is delicious! Bone-in, skin-on chicken thighs roast to golden perfection atop a colorful medley of carrots, zucchini, red bell pepper, onion, and baby potatoes, all tossed in a flavorful blend of olive oil, garlic, paprika, and oregano. A zesty squeeze of fresh lemon adds brightness, while the chicken's crispy skin contrasts beautifully with the tender, caramelized vegetables below. Ready in just over an hour, this dish is perfect for a nourishing family meal or casual entertaining. Garnish with fresh parsley for an extra touch of elegance, and enjoy a satisfying dinner with minimal cleanup. This rustic roast chicken and vegetable recipe is a true comfort food classic, prioritizing flavor, convenience, and wholesome ingredients!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 3 large carrots
- 2 medium zucchini
- 1 large red bell pepper
- 1 medium yellow onion
- 500 grams baby potatoes
- 3 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 1 large lemon
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and peel the carrots, then slice them into sticks. Cut the zucchini into thick slices, deseed and slice the red bell pepper into strips, and dice the yellow onion. Halve the baby potatoes.
In a large mixing bowl, combine the carrots, zucchini, red bell pepper, onion, and potatoes. Drizzle with 2 tablespoons of olive oil, add the minced garlic, and season with paprika, oregano, black pepper, and half of the salt. Toss to coat the vegetables evenly.
Spread the vegetable mixture evenly across a large baking sheet or roasting pan.
Pat the chicken thighs dry with paper towels and rub the remaining 1 tablespoon of olive oil over them. Season the chicken thighs with the remaining salt and a light sprinkling of black pepper.
Nestle the chicken thighs skin-side up on top of the vegetable mixture.
Cut the lemon in half. Juice one half over the chicken and vegetables, then slice the other half into thin rounds and tuck them among the vegetables for added flavor.
Place the pan in the oven and roast for 45-50 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden and crispy.
Remove the pan from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 614 mg | 27% | |
| Total Carbohydrate | 39.9 g | 14% | |
| Dietary Fiber | 8.0 g | 28% | |
| Total Sugars | 9.5 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1393 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
