Description
Roasted garlic chicken and vegetables is a cozy, satisfying one-pan meal featuring juicy, golden chicken, caramelized vegetables, and soft roasted garlic cloves that melt into the sauce. It’s perfect for busy weeknights or a fuss-free family dinner.
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)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss potatoes, carrots, onion, and garlic cloves with olive oil, salt, pepper, and herbs.
- Spread vegetables evenly on the sheet pan and nestle chicken pieces on top, skin side up.
- Sprinkle paprika over chicken and drizzle a little more olive oil over everything.
- Roast for 40–45 minutes, until chicken is cooked through and skin is crisp, and vegetables are tender and golden.
- Squeeze lemon juice over before serving. Serve warm with garlic cloves spread like butter if desired.
Notes
- Use sweet potatoes, Brussels sprouts, or parsnips for variation.
- Add a splash of balsamic or honey during the last 10 minutes of roasting for a glaze.
- Boneless chicken can be used but reduce cooking time to 25–30 minutes.
- Leftovers reheat well in the oven or microwave. Also freezer-friendly.
- Roast garlic unpeeled for sweet, spreadable flavor — no peeling needed.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 6g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 95mg
