Name: Roasted Garlic Chicken and Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American-Inspired
Ingredients: 4 bone-in, skin-on chicken thighs (or drumsticks); 1 lb baby potatoes or Yukon gold potatoes, halved; 3–4 carrots, peeled and cut into chunks; 1 head garlic, cloves peeled and left whole; 3 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 1 tsp dried rosemary; 1/2 tsp paprika (optional); Lemon wedges (optional, for serving); Fresh parsley, chopped (optional, for garnish)

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Roasted Garlic Chicken and Vegetables is a hearty, one-pan meal that’s loaded with flavor and perfect for busy weeknights or cozy Sunday dinners. Juicy chicken thighs are roasted with whole garlic cloves, carrots, potatoes, and herbs until everything is golden, caramelized, and infused with rich, savory goodness. It’s simple, satisfying, and everything I want in a warm, comforting dinner.

Why You’ll Love This Recipe

I love how easy this dish is to throw together—all I do is season everything, toss it on a sheet pan, and let the oven work its magic. The roasted garlic turns sweet and mellow, and it flavors the chicken and veggies beautifully as they roast together. It’s a full meal with protein, veggies, and carbs all in one pan, which means fewer dishes and more time to relax.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in, skin-on chicken thighs (or drumsticks)
Baby potatoes or Yukon gold potatoes, halved
Carrots, peeled and cut into chunks
Whole garlic cloves (peeled)
Olive oil
Salt
Black pepper
Dried thyme
Dried rosemary
Paprika (optional, for color and warmth)
Lemon wedges (optional, for serving)
Fresh parsley (optional, for garnish)

Directions

I preheat the oven to 425°F (220°C) and line a large baking sheet or roasting pan with parchment paper or foil for easy cleanup.
I place the chicken, potatoes, carrots, and garlic cloves on the pan, keeping everything in a single layer.
I drizzle olive oil generously over everything, then season with salt, pepper, thyme, rosemary, and paprika. I toss the veggies gently and rub the seasoning into the chicken.
I roast everything for 40–45 minutes, turning the vegetables once halfway through, until the chicken is golden and cooked through, and the veggies are tender and caramelized.
If the chicken needs extra color, I broil it for the last 2–3 minutes to crisp up the skin.
I serve hot with lemon wedges for a fresh finish and sprinkle with chopped parsley if I’m feeling fancy.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: Around 1 hour

Variations

I sometimes use boneless chicken thighs or breasts—just reduce the cooking time to avoid drying out.
For more color, I add bell peppers or red onions to the pan during the last 20 minutes.
A drizzle of balsamic vinegar or honey before roasting gives a slightly sweet glaze.
I’ve made it with sweet potatoes or parsnips for a more autumn-inspired version.
For extra crispiness, I roast the chicken and veggies on a wire rack placed over the pan.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm them in the oven at 350°F (175°C) until hot and the skin is re-crisped. The microwave works too, but the skin will be softer. This dish also makes a great meal prep option—everything holds up well and tastes just as good the next day.

FAQs

Can I use boneless chicken?

Yes, I’ve used boneless thighs or breasts, but I reduce the roasting time to about 25–30 minutes so they don’t dry out.

What’s the best way to roast garlic cloves?

I leave them whole and peeled—they become soft, sweet, and spreadable after roasting, adding amazing flavor without overpowering the dish.

Can I prep this ahead of time?

Definitely. I season and assemble everything on the pan, then cover and refrigerate for a few hours. I roast it fresh when ready to serve.

Should I cover the pan while roasting?

No, I roast uncovered to let the chicken skin crisp and the vegetables caramelize. Covering would trap steam and soften everything.

What sides go well with this dish?

It’s a full meal on its own, but I sometimes serve it with a side salad, crusty bread, or steamed green beans for extra greens.

Conclusion

Roasted Garlic Chicken and Vegetables is one of my favorite all-in-one meals—it’s cozy, flavorful, and incredibly easy to make. I love how the roasted garlic brings everything together and how the chicken comes out juicy with crispy skin. Whether I’m feeding the family or just craving something simple and satisfying, this recipe always delivers on flavor, warmth, and ease.