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One-Pan Garlic Chicken and Roasted Vegetables Recipe

One-Pan Garlic Chicken and Roasted Vegetables Recipe

This One-Pan Garlic Chicken and Roasted Vegetables Recipe features tender chicken thighs roasted with vibrant veggies, ideal for a quick and flavorful meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings
Calories 450 kcal

Equipment

  • baking sheet
  • large bowl

Ingredients
  

For the Crust

  • 4 pieces bone-in, skin-on chicken thighs
  • 1 lb baby potatoes halved
  • 2 cups broccoli florets
  • 1 large red bell pepper sliced
  • 1 small red onion sliced
  • 6 cloves garlic minced
  • 3 tablespoon olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions
 

Prepare the Crust

  • Preheat oven to 400°F (200°C).
  • In a large bowl, toss chicken thighs with 2 tablespoon olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper.
  • In another bowl, combine potatoes, broccoli, bell pepper, and onion with remaining 1 tablespoon olive oil, salt, and pepper.
  • Arrange chicken and vegetables in a single layer on a large baking sheet.
  • Roast for 25-30 minutes, until chicken is cooked through and vegetables are tender.
  • Garnish with fresh parsley before serving.

Notes

You can customize the seasonings to taste.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 300mgPotassium: 800mgFiber: 6gSugar: 3gVitamin A: 1000IUVitamin C: 60mgCalcium: 50mgIron: 2mg
Keyword Chicken, Easy Recipe, Garlic, healthy dinner, One Pan, vegetables
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