Name: Roasted Garlic Chicken and Vegetables
Prep time: 15 min
Cook time: PT-489212H24M54S
Total time: PT-489212H24M54S
Cuisine: American
Ingredients: Bone-in, skin-on chicken thighs or drumsticks; Baby potatoes or chopped Yukon Gold potatoes; Carrots, peeled and cut into chunks; Red onion, sliced; Whole garlic cloves (unpeeled); Olive oil; Fresh rosemary or thyme; Salt and pepper; Paprika or smoked paprika (optional); Lemon wedges (optional, for serving)

Jump to Recipe·Leave a Review

Roasted garlic chicken and vegetables is one of my go-to meals when I want something hearty, simple, and bursting with flavor. Everything roasts together on one pan — juicy chicken, caramelized vegetables, and whole garlic cloves that melt into the sauce. It’s a comforting dish that never fails.

Why You’ll Love This Recipe

I love this recipe because it’s a full meal on one tray — less cleanup, more flavor. The garlic becomes sweet and soft as it roasts, infusing the chicken and veggies with amazing depth. It’s perfect for weeknights, meal prep, or impressing guests without fuss. 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 drumsticks
Baby potatoes or chopped Yukon Gold potatoes
Carrots, peeled and cut into chunks
Red onion, sliced
Whole garlic cloves (unpeeled)
Olive oil
Fresh rosemary or thyme
Salt and pepper
Paprika or smoked paprika (optional, for color and flavor)
Lemon wedges (for serving, optional)

Directions

I preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
I toss the potatoes, carrots, onion, and garlic cloves with olive oil, salt, pepper, and herbs.
I spread the vegetables on the sheet pan, then nestle the seasoned chicken pieces on top, skin side up.
I sprinkle paprika over the chicken and drizzle a bit more oil on top.
I roast everything for 40–45 minutes, or until the chicken skin is crisp and the vegetables are tender and golden.
I squeeze a little lemon juice over the finished dish and serve hot — the roasted garlic cloves can be squeezed out and spread like butter.

Servings and timing

This recipe serves 4 people. It takes about 15 minutes to prep and 40–45 minutes to roast, depending on the size of the chicken pieces.

Variations

Sometimes I use sweet potatoes, parsnips, or Brussels sprouts instead of regular potatoes and carrots. I also like adding a splash of balsamic vinegar or honey toward the end of roasting for a sweet glaze. Boneless chicken works too but cooks faster.

Storage/reheating

Leftovers keep well in the fridge for up to 4 days. I reheat them in the oven to keep the skin crispy or in the microwave for convenience. This dish also freezes well — I thaw overnight in the fridge and reheat in the oven until warmed through. Roasted Garlic Chicken and Vegetables

FAQs

Can I use boneless chicken?

Yes, but I reduce the roasting time to 25–30 minutes. I make sure the internal temp reaches 165°F (74°C).

Do I need to peel the garlic?

No — I roast it in the skin and squeeze it out when serving. It gets soft, sweet, and spreadable.

Can I prep this meal in advance?

Absolutely. I chop the veggies and marinate the chicken earlier in the day or the night before, then assemble and roast when ready.

What other herbs work well?

I love using rosemary and thyme, but sage or oregano work too. I often mix a few together for a deeper flavor.

Can I make this without potatoes?

Yes. I replace them with cauliflower, squash, or another hearty veggie for a low-carb version.

Conclusion

Roasted garlic chicken and vegetables is a cozy, satisfying meal I can always count on. It’s flavorful, simple, and everything cooks together with minimal cleanup. Whether it’s for Sunday dinner or a weeknight comfort meal, it’s always a winner on my table.