Roasted Italian Chicken and Vegetables
Bursting with vibrant flavors and wholesome ingredients, Roasted Italian Chicken and Vegetables is the ultimate one-pan dinner that combines ease and elegance. Juicy, bone-in chicken thighs are seasoned to perfection with aromatic Italian herbs, paprika, and garlic powder, then roasted alongside tender baby potatoes, zucchini, bell peppers, and cherry tomatoes. This recipe is a symphony of colors and textures, made even more irresistible with a golden, crispy chicken skin. Ready in just over an hour, this hearty, nutritious dish is perfect for busy weeknights or relaxed family dinners. Garnish with fresh parsley for a finishing touch, and enjoy a no-fuss meal that’s as beautiful as it is delicious. Perfectly balanced and oven-roasted to bring out bold Mediterranean flavors, this is comfort food done right!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 1 large Red bell pepper
- 2 medium Zucchini
- 500 grams Baby potatoes
- 1 large Red onion
- 200 grams Cherry tomatoes
- 3 tablespoons Olive oil
- 2 teaspoons Dried Italian seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or grease it lightly with olive oil.
Wash and pat dry the chicken thighs with paper towels. Set aside.
Chop the red bell pepper, zucchini, baby potatoes, and red onion into bite-sized pieces. Keep the cherry tomatoes whole.
In a small bowl, combine dried Italian seasoning, garlic powder, paprika, salt, and black pepper.
Place the chopped vegetables and cherry tomatoes in a large mixing bowl. Drizzle with 2 tablespoons of olive oil and sprinkle half of the seasoning mixture over the vegetables. Toss until well-coated.
Rub the remaining seasoning mixture over the chicken thighs, ensuring even coverage.
Arrange the seasoned vegetables in a single layer on the prepared baking sheet, leaving space for the chicken thighs.
Place the chicken thighs skin-side up between the vegetables on the baking sheet.
Drizzle the remaining 1 tablespoon of olive oil over the chicken thighs and vegetables.
Bake in the preheated oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown.
For extra crispiness, broil on high for 2-3 minutes, watching closely to prevent burning.
Remove the baking sheet from the oven and let the dish rest for a few minutes. Garnish with freshly chopped parsley if desired.
Serve warm and enjoy your Roasted Italian Chicken and Vegetables!
Nutrition Facts
Calories |
2428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.9 g | 190% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 6636 mg | 289% | |
| Total Carbohydrate | 153.4 g | 56% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 47.8 g | ||
| Protein | 128.1 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 5405 mg | 115% | |
*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.
