Description
A savory and wholesome roasted garlic chicken and vegetables dish featuring bone-in chicken thighs cooked to perfection alongside tender baby potatoes, carrots, and red onion. Infused with aromatic herbs and finished with a splash of lemon juice and fresh parsley, this one-pan meal is perfect for an easy, nourishing dinner.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil (for chicken)
- Pinch of salt and black pepper (for seasoning chicken)
Vegetables
- 1 pound baby potatoes, halved
- 2 large carrots, peeled and cut into chunks
- 1 red onion, cut into wedges
- 1 head garlic, cloves separated and peeled
- 1 tablespoon olive oil (for vegetables)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
Finishing
- 1 tablespoon lemon juice
- Chopped fresh parsley for garnish
Instructions
- Preheat oven: Set your oven to 400°F (200°C) to prepare for roasting the chicken and vegetables.
- Prepare vegetables: In a large bowl, toss baby potatoes, carrots, red onion wedges, and garlic cloves with 1 tablespoon of olive oil, dried thyme, dried rosemary, 1 teaspoon salt, and ½ teaspoon black pepper until evenly coated.
- Arrange vegetables: Spread the coated vegetables and garlic in a single layer on a large baking sheet or roasting pan to ensure even roasting.
- Prepare chicken: Rub each chicken thigh with the remaining 1 tablespoon olive oil, then season lightly with salt and black pepper. Place the chicken thighs skin side up nestled among the vegetables on the pan.
- Roast: Place the pan in the preheated oven and roast for 40 to 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden brown.
- Finish and serve: Remove from oven, drizzle lemon juice over the chicken and vegetables, garnish with chopped fresh parsley, and serve warm for a flavorful and balanced meal.
Notes
- For enhanced flavor, marinate the chicken in olive oil, minced garlic, and herbs for a few hours before roasting.
- Feel free to swap in seasonal vegetables like parsnips or Brussels sprouts depending on availability and preference.
