Chicken Dinner Roasted Vegetables (Printable)

Tender chicken thighs roasted alongside a colorful mix of caramelized vegetables and herbs.

# What You'll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon dried thyme
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon paprika

→ Vegetables

08 - 3 medium carrots, peeled and cut into 1-inch pieces
09 - 2 medium red potatoes, cut into 1-inch chunks
10 - 1 red onion, cut into wedges
11 - 1 bell pepper, seeded and cut into strips
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - 1 teaspoon dried rosemary

→ Garnish

16 - 2 tablespoons chopped fresh parsley
17 - Lemon wedges

# How To Make It:

01 - Preheat the oven to 425°F.
02 - In a large bowl, toss the chicken thighs with olive oil, salt, pepper, thyme, garlic powder, and paprika until evenly coated.
03 - Combine carrots, potatoes, red onion, and bell pepper in a separate bowl. Toss with olive oil, salt, pepper, and rosemary.
04 - Spread the vegetables in a single layer on a large baking sheet. Nestle the chicken thighs on top, skin-side up.
05 - Roast for 45 to 50 minutes until chicken is golden and cooked through (internal temperature 165°F) and vegetables are tender.
06 - For extra crispy skin, broil for 2 to 3 minutes at the end of roasting.
07 - Remove from oven and let rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • Everything cooks on one pan so cleanup takes literally minutes
  • The chicken skin gets impossibly crispy while the meat stays juicy
  • Vegetables caramelize in the chicken drippings, tasting better than they have any right to
02 -
  • Crowding the pan will steam everything instead of roasting it, so use two pans if needed
  • The chicken is done when the juices run clear and a thermometer reads 165°F at the thickest part
  • Letting the chicken rest for even 5 minutes makes a huge difference in juiciness
03 -
  • Dry the chicken skin thoroughly with paper towels before seasoning for the crispiest result
  • Room temperature chicken roasts more evenly, so let it sit out for 20 minutes before cooking

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