Baked Chicken and Vegetables
Savor the delightful flavors of this Baked Chicken and Vegetables Recipe, a perfect solution for busy weeknights or leisurely family dinners. This one-pan wonder features juicy chicken thighs paired with a colorful medley of fresh vegetables, all roasted to perfection in savory herbs and spices. With crispy skin and tender veggies absorbing the delicious juices, this dish is both wholesome and satisfying. Minimal prep time and easy cleanup make it an ideal choice for any home cook seeking a nutritious meal without the fuss.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 bone-in, skin-on chicken thighs (or drumsticks)
- 1 lb baby potatoes (halved)
- 4 cloves garlic (finely chopped)
- 1 yellow onion (diced)
- 2 carrots (peeled and cut into 1 ¼-inch pieces)
- 1 red bell pepper (chopped)
- 1 tablespoon fresh thyme (chopped)
- 1 tablespoon fresh rosemary (chopped)
- ½ –¾ cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Pat chicken dry, then marinate in olive oil, balsamic vinegar, salt, pepper, thyme, rosemary, and paprika for at least 30 minutes.
- In a separate bowl, combine halved potatoes, diced onion, carrots, red bell pepper, and minced garlic with olive oil and seasonings.
- Arrange marinated chicken in a cast iron skillet or baking dish and surround it with seasoned vegetables.
- Bake for approximately 45 minutes until chicken reaches an internal temperature of 165°F (75°C). Broil for an additional 2–3 minutes for crispy skin if desired.
- Allow to cool slightly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 579
- Sugar: 3g
- Sodium: 480mg
- Fat: 43g
- Saturated Fat: 10g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 147mg