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Roasted Garlic Chicken and Vegetables

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Roasted Garlic Chicken and Vegetables is a one-pan, hearty meal featuring juicy chicken, caramelized vegetables, and mellow, roasted garlic for maximum flavor and minimal cleanup.

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)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Toss carrots, potatoes, and onions with 2 tablespoons olive oil, salt, pepper, and herbs. Spread on a baking sheet or roasting pan.
  3. Make space in the center and place seasoned chicken (with remaining oil, salt, pepper, and paprika) skin-side up.
  4. Scatter garlic cloves around chicken and vegetables.
  5. Roast for 40–45 minutes, until chicken is golden and cooked through (165°F internal temp) and vegetables are tender.
  6. Optional: Broil for 2–3 minutes for crispier skin.
  7. Let rest for a few minutes and serve with lemon wedges, if using.

Notes

  • Use boneless chicken for quicker cooking (reduce time to 25–30 minutes).
  • Mix up vegetables seasonally (e.g., Brussels sprouts, sweet potatoes).
  • Add balsamic or Parmesan before serving for extra flavor.
  • Keep garlic whole and coated in oil to avoid burning.
  • Prep everything in advance and refrigerate until ready to bake.

Nutrition

Find it online: https://recipesbyliza.com/roasted-garlic-chicken-and-vegetables/