Name: Roasted Garlic Chicken and Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs or breasts; 1 bulb garlic, cloves peeled and left whole; 3 carrots, cut into chunks; 3–4 potatoes (Yukon gold or red), cubed; 1 red onion, cut into wedges; 3 tablespoons olive oil; 2 teaspoons fresh rosemary or thyme (or both); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika (optional); Lemon wedges, for serving (optional)

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Roasted Garlic Chicken and Vegetables is a comforting, all-in-one meal that’s full of rich garlic flavor, juicy chicken, and perfectly roasted veggies. Everything cooks together on one pan, making it as simple as it is satisfying. I love how the garlic infuses the entire dish, making the chicken tender and the vegetables deeply flavorful.

Why You’ll Love This Recipe

I love how this recipe brings ease and flavor to the table in one go. The garlic roasts until it’s sweet and mellow, the chicken stays juicy with crispy skin, and the vegetables caramelize beautifully. It’s wholesome, cozy, and ideal for busy weeknights when I want something nourishing with minimal cleanup. Roasted Garlic Chicken and Vegetables

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in, skin-on chicken thighs or breasts
Garlic cloves, whole and peeled
Carrots, cut into chunks
Potatoes (Yukon gold or red), cubed
Red onion, cut into wedges
Olive oil
Fresh rosemary or thyme
Salt
Black pepper
Paprika (optional, for color and flavor)
Lemon wedges (optional, for brightness)

Directions

I preheat the oven to 425°F (220°C).
I toss the potatoes, carrots, and onions with olive oil, salt, pepper, and a few sprigs of fresh herbs.
I spread the vegetables on a baking sheet or in a large roasting dish, making a space in the center for the chicken.
I season the chicken generously with salt, pepper, paprika, and a drizzle of olive oil, then place it skin-side up in the center of the pan.
I scatter whole garlic cloves over and around the chicken and vegetables.
I roast everything for about 40–45 minutes, or until the chicken is golden and cooked through (internal temp of 165°F/74°C), and the vegetables are tender.
For extra crispiness, I broil the tray for 2–3 minutes at the end.
I let it rest for a few minutes before serving, with lemon wedges on the side if I want a touch of acidity.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

I sometimes swap in sweet potatoes, Brussels sprouts, or parsnips depending on the season. If I want a quicker version, I use boneless chicken thighs and cut the veggies smaller to speed up roasting. A splash of balsamic vinegar or a sprinkle of Parmesan at the end adds another layer of flavor.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven or toaster oven to bring back the crispness — about 10–15 minutes at 350°F (175°C). The microwave works too, though the skin won’t stay crispy. Roasted Garlic Chicken and Vegetables

FAQs

Can I use boneless chicken?

Yes, I sometimes use boneless thighs or breasts, but I reduce the cooking time to around 25–30 minutes. I still roast the vegetables longer so they’re perfectly tender.

What’s the best way to roast garlic without burning it?

I keep the garlic cloves whole and toss them with oil before roasting. They caramelize gently this way and soften into a sweet, spreadable texture.

Can I make this ahead of time?

I prep everything in advance — chop the veggies, season the chicken — and store it in the fridge. Then I just pop it in the oven when I’m ready to cook.

Do I need to peel the garlic?

I prefer peeling it so it roasts directly and blends with the dish, but I’ve roasted it with skins on too, especially if I want a milder flavor.

Can I use chicken breasts instead of thighs?

Yes, I use bone-in, skin-on chicken breasts when I want a leaner cut. I just make sure not to overcook them — they’re ready when they reach 165°F inside.

Conclusion

Roasted Garlic Chicken and Vegetables is one of my favorite go-to dinners when I want something hearty, flavorful, and simple to prepare. It’s nourishing, packed with roasted goodness, and comes together in a single pan. Whether I’m cooking for family or just want leftovers for the week, this dish always delivers.