Description

Roasted Garlic Chicken and Vegetables delivers a quick, one‑pan dinner packed with juicy chicken thighs, sweet carrots, tender zucchini, and bell pepper, all tossed in olive oil, thyme, and plenty of aromatic garlic. In just 45 minutes the vegetables caramelize while the chicken turns golden and crisp, creating a satisfying blend of savory flavors. Perfect for busy weeknights, this easy recipe serves four and offers a balanced, comforting meal with minimal cleanup. Enjoy the aroma and bright col

Ingredients

Scale

4 chicken thighs, bone‑in and skin‑on
2 cups mixed vegetables (bell peppers, zucchini, carrots)
1 head garlic, cloves separated and peeled
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste

Instructions

Preheat oven to 425°F (220°C).
Pat chicken dry, then toss with vegetables, garlic, olive oil, thyme, salt, and pepper in a bowl.
Spread everything in a single layer on a baking sheet.
Roast for 35‑40 minutes until chicken reaches 165°F and vegetables are tender.
Let rest five minutes before serving.

Notes

For extra crispness
ensure the chicken skin is completely dry before seasoning. If you prefer a spicier profile
add red pepper flakes to the seasoning mix.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 4 servings
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 30g
Cholesterol: 120mg

Keywords: Roasted Garlic Chicken and Vegetables, one pan chicken dinner, garlic chicken recipe, quick chicken dinner, easy roasted vegetables, weeknight dinner ideas, chicken thighs recipe, healthy dinner recipes