Description
This Roasted Garlic Chicken and Vegetables recipe features tender bone-in, skin-on chicken thighs or drumsticks roasted to golden perfection alongside a medley of baby potatoes, carrots, and red onions. Infused with a fragrant marinade of olive oil, garlic, fresh herbs, and spices, this one-pan meal is hearty, flavorful, and simple to prepare, perfect for a comforting family dinner.
Ingredients
Scale
Chicken and Vegetables
- 4 bone-in, skin-on chicken thighs or drumsticks
- 4 large carrots, peeled and sliced
- 1 large red onion, cut into wedges
- 1.5 pounds baby potatoes, halved
Marinade and Seasonings
- 3 tablespoons olive oil
- 6 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 3 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven and Prepare Ingredients: Preheat your oven to 400°F (200°C). Pat the chicken dry with paper towels to ensure crispy skin. Place the chicken pieces in a large mixing bowl along with the halved baby potatoes, sliced carrots, and red onion wedges.
- Make the Marinade: In a small bowl, whisk together the olive oil, minced garlic, salt, black pepper, paprika (if using), chopped fresh rosemary, and chopped fresh thyme until well combined, creating a fragrant and flavorful marinade.
- Coat Chicken and Vegetables: Pour the marinade over the chicken and vegetables in the mixing bowl. Toss everything thoroughly to ensure all pieces are evenly coated with the marinade for maximum flavor infusion.
- Arrange for Roasting: Transfer the coated chicken and vegetables to a large roasting pan or baking dish. Arrange the chicken pieces skin-side up with the vegetables spread around them evenly.
- Roast in Oven: Roast in the preheated oven for 45 to 55 minutes, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Stir the vegetables once halfway through the roasting time to promote even cooking and browning.
- Garnish and Serve: Remove the dish from the oven and sprinkle fresh chopped parsley over the chicken and vegetables for a burst of color and freshness. Serve the roasted garlic chicken and vegetables hot and enjoy your delicious meal.
Notes
- For extra crispy skin, make sure to pat the chicken very dry before seasoning.
- You can substitute fresh herbs with 1 teaspoon each of dried rosemary and thyme if fresh herbs are unavailable.
- Check the internal temperature of the chicken with a meat thermometer to ensure it has reached 165°F for safe consumption.
- Feel free to add other vegetables like Brussels sprouts or parsnips to the roasting pan for variety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
