Quick Roast Chicken with Fresh Veggies
Experience the ultimate weeknight dinner with this Quick Roast Chicken with Fresh Veggies recipe, a perfect medley of juicy, golden-brown chicken thighs and caramelized seasonal vegetables. Ready in just 50 minutes, this one-pan wonder features succulent chicken seasoned with rosemary, garlic, and paprika, paired with tender carrots, red potatoes, zucchini, and red onion, all roasted to perfection in olive oil. The dish is a breeze to prepare and customizable with a fresh squeeze of lemon for a zesty finish. Whether you're feeding the family or meal-prepping for the week, this wholesome and flavorful recipe is sure to be a crowd-pleaser. Enjoy a nourishing, easy cleanup dinner that delivers restaurant-quality results right from your own oven!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 3 medium Carrots
- 4 small Red potatoes
- 1 large Zucchini
- 1 medium Red onion
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Rosemary (fresh, chopped)
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 slice Lemon (optional, for serving)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with oil.
Peel the carrots and chop them into 1-inch chunks. Quarter the red potatoes and slice the zucchini into thick rounds. Cut the red onion into wedges.
In a large mixing bowl, combine the chopped carrots, potatoes, zucchini, and onion. Drizzle with 2 tablespoons of olive oil and sprinkle with half the minced garlic, half the rosemary, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss well to coat the vegetables evenly.
Pat the chicken thighs dry with paper towels. Rub the skin with the remaining 1 tablespoon of olive oil, and season on both sides with the remaining garlic, rosemary, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Arrange the seasoned chicken thighs on the prepared baking sheet, skin side up, spacing them slightly apart. Scatter the seasoned vegetables around the chicken in an even layer.
Roast in the preheated oven for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden and crispy. The vegetables should be tender and slightly caramelized.
If desired, turn on the broiler during the last 2–3 minutes of cooking for extra crispy chicken skin.
Remove the baking sheet from the oven and allow the chicken to rest for 5 minutes. Serve warm with a squeeze of fresh lemon juice over the top, if desired.
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 604 mg | 26% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 7.2 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1250 mg | 27% | |
*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.
