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Easy One-Pan Garlic Herb Roasted Chicken and Vegetables

one-pan garlic herb roasted chicken - featured image
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A simple and flavorful one-pan roasted chicken and vegetables recipe that delivers juicy chicken with crispy skin and perfectly caramelized veggies, ideal for quick weeknight dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds / 680 grams)
  • 3 tablespoons olive oil (extra virgin recommended)
  • 4 garlic cloves, minced
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 2 medium carrots, peeled and cut into chunks
  • 1 medium red onion, cut into wedges
  • 1 cup baby potatoes, halved (Yukon gold or red potatoes)
  • 1 cup green beans, trimmed (optional)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Optional garnish: fresh parsley, chopped
  • Optional garnish: lemon wedges

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a small bowl, whisk together olive oil, minced garlic, chopped rosemary, thyme, smoked paprika, salt, and pepper to make the herb-garlic marinade.
  3. Pat the chicken thighs dry with paper towels. Brush or rub the marinade evenly over the chicken, including under the skin if possible. Set aside.
  4. In a large bowl, toss carrots, red onion wedges, baby potatoes, and green beans (if using) with olive oil, salt, and pepper until coated.
  5. Arrange the chicken thighs skin-side up on a large rimmed baking sheet or roasting pan. Surround with the prepared vegetables in a single layer without overcrowding.
  6. Roast in the oven for 35-40 minutes. Halfway through (around 20 minutes), use tongs to turn the vegetables for even browning. Optionally baste chicken with pan juices.
  7. Check doneness: chicken is done when internal temperature reaches 165°F (74°C) and skin is golden and crispy; vegetables should be tender and caramelized.
  8. Remove from oven and let chicken rest for 5 minutes to redistribute juices.
  9. Sprinkle with fresh parsley and squeeze lemon juice over before serving.

Notes

Pat chicken skin dry before marinating to ensure crispy skin. Avoid overcrowding the pan to prevent steaming. Use a meat thermometer to check for doneness (165°F internal temperature). Rotate vegetables halfway through roasting for even browning. Fresh herbs add better flavor but dried can be used with adjusted quantities. For larger potatoes, cut smaller or parboil for 5 minutes before roasting. Leftovers keep well refrigerated for up to 3 days and reheat in oven for best texture.

Nutrition

Keywords: one-pan, roasted chicken, garlic herb, easy dinner, weeknight meal, roasted vegetables, healthy, gluten-free, dairy-free

Find it online: https://atomicbite.com/easy-one-pan-garlic-herb-roasted-chicken-and-vegetables-recipe-for-perfect-dinner/