Roasted Chicken with Savory Vegetables
Elevate your weeknight dinners with this mouthwatering Roasted Chicken with Savory Vegetables recipe—a one-pan wonder that’s as easy to prepare as it is delicious. Featuring tender, perfectly seasoned chicken thighs roasted to golden perfection alongside a colorful medley of red potatoes, carrots, broccoli, bell peppers, and onions, this dish is a harmony of vibrant flavors and textures. Infused with a fragrant blend of paprika, garlic powder, and thyme, and complemented by zesty lemon slices, every bite bursts with comfort and warmth. Ideal for busy households, this 20-minute prep and hands-off 60-minute roasting time deliver a satisfying, balanced meal in no time. Garnished with fresh parsley, it’s a wholesome, family-friendly recipe that’s perfect for cozy gatherings or fuss-free meal planning. Keywords: roasted chicken, savory vegetables, one-pan dinner, easy chicken recipe, healthy comfort food.
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Recipe Information
Ingredients
- 8 pieces chicken thighs
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 4 medium red potatoes
- 4 large carrots
- 1 large red bell pepper
- 2 cups broccoli florets
- 1 large onion
- 1 small lemon
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels and place them in a large mixing bowl.
In a small bowl, combine 2 tablespoons of olive oil, salt, black pepper, paprika, garlic powder, and dried thyme. Mix well and pour over the chicken thighs, ensuring they are evenly coated. Set aside.
Wash and cut the red potatoes into quartered pieces. Peel the carrots and cut them into 1-inch pieces. Slice the red bell pepper into strips, cut the onion into thick wedges, and separate the broccoli florets.
In another large mixing bowl, combine the potatoes, carrots, bell pepper, broccoli, and onion. Drizzle with the remaining tablespoon of olive oil and toss to coat evenly.
Line a large baking sheet with parchment paper or lightly grease it. Arrange the vegetable mixture on the baking sheet, evenly spreading out the pieces.
Nestle the marinated chicken thighs among the vegetables on the baking sheet, skin side up.
Slice the lemon and place a few slices over the chicken and vegetables for added flavor.
Roast in the preheated oven for 30 minutes. After 30 minutes, remove from the oven and stir the vegetables around the chicken to ensure even cooking.
Return to the oven and continue roasting for another 30-35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the vegetables are tender and lightly browned.
Remove the baking sheet from the oven. Rest the chicken for at least 5 minutes before serving to let the juices settle.
Garnish with freshly chopped parsley before serving, and enjoy your savory roasted chicken with vegetables.
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 1190 mg | 52% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 10.7 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 125 mg | 10% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1570 mg | 33% | |
*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.
