Roasted Chicken and Vegetables
Elevate your weeknight dinners with this irresistible Roasted Chicken and Vegetables recipe—a one-pan wonder that combines tender, juicy chicken thighs with a vibrant medley of seasoned veggies. Featuring carrots, red bell peppers, broccoli, red onion, and baby potatoes, this meal is packed with nourishing flavors and textures, while a savory olive oil marinade infused with paprika, garlic powder, and dried thyme creates mouthwatering depth. Quick to prepare and ready in under an hour, this easy roasted chicken recipe is perfect for busy families craving a hearty yet healthy dish. Serve directly from the oven for a warm, comforting dinner that is sure to become a household favorite! Keywords: roasted chicken, vegetables recipe, one-pan meal, healthy dinner ideas, easy chicken recipes.
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 3 medium carrots
- 1 medium red bell pepper
- 1 head broccoli
- 1 medium red onion
- 12 pieces baby potatoes
Instructions
Preheat your oven to 425°F (220°C).
In a small bowl, mix together the olive oil, salt, black pepper, garlic powder, paprika, and dried thyme.
Place the chicken thighs in a large bowl and pour half of the seasoning mixture over them. Toss to coat each piece thoroughly.
Peel the carrots and cut them into 1-inch chunks. Chop the red bell pepper into strips, slice the broccoli into florets, cut the red onion into wedges, and halve the baby potatoes.
Combine all the chopped vegetables in a large baking dish or a sheet pan.
Pour the remaining seasoning mixture over the vegetables and toss them to coat evenly.
Arrange the chicken thighs on top of the vegetables in the baking dish.
Place the baking dish in the preheated oven and roast for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (75°C) when measured with a meat thermometer.
Once cooked, remove the dish from the oven and let it rest for a few minutes before serving.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 715 mg | 31% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 6.5 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1137 mg | 24% | |
*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.
