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Simple Roast Chicken & Veggies

Simple Roast Chicken & Veggies for Effortless Family Dinners

Enjoy Simple Roast Chicken & Veggies for a family-friendly meal that's easy to prepare and delicious.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in, skin-on chicken thighs Skin-on breasts are a lighter option but may require a shorter cooking time.
For the Veggies
  • 1 pound Baby potatoes Sweet potatoes can be a delightful substitute.
  • 3 pieces Sliced carrots Parsnips can offer a unique twist.
  • 1 piece Red onion (cut into wedges) Yellow onions are a suitable alternative.
  • 1 piece Red bell pepper (chopped) Any color bell pepper works wonderfully.
  • 2 cups Broccoli florets Zucchini can create a softer veggie option.
For the Seasoning
  • 1/4 cup Extra-virgin olive oil Consider avocado oil as a substitute.
  • 4 cloves Minced garlic Use garlic powder if fresh is not available.
  • 3 tablespoons Fresh lemon juice Vinegar can serve as a handy substitute.
  • 2 teaspoons Italian seasoning Dried oregano or thyme may also work.
  • 1 teaspoon Smoked paprika Regular paprika can be used as well.
  • 1 teaspoon Kosher salt Sea salt is a splendid alternative.
  • 1/2 teaspoon Black pepper
  • 1/4 teaspoon Crushed red pepper flakes (optional) Feel free to omit if preferred.
  • 2 tablespoons Fresh parsley (chopped for garnish) Introduces a pop of freshness to your final presentation.

Equipment

  • Oven
  • baking sheet
  • mixing bowl
  • Parchment paper

Method
 

Step-by-Step Instructions for Simple Roast Chicken & Veggies
  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  2. Pat the chicken thighs dry with a paper towel. Drizzle olive oil over the chicken and season with salt, pepper, Italian seasoning, and smoked paprika.
  3. In a mixing bowl, combine the baby potatoes, sliced carrots, broccoli florets, red onion wedges, and chopped red bell pepper. Drizzle with remaining olive oil, minced garlic, lemon juice, and spices. Toss until coated.
  4. Spread the seasoned vegetables around the chicken on the baking sheet, ensuring ample space for even roasting.
  5. Roast in the oven for 20 minutes, until the chicken skin darkens and the veggies soften.
  6. Remove from the oven, stir the vegetables, and return to roast for an additional 15 to 20 minutes, until chicken reaches 165°F and potatoes are tender.
  7. To achieve extra crispy skin, switch the oven to broil and cook for an additional 2 to 3 minutes.
  8. Remove from the oven and let rest for 5 minutes before garnishing with chopped parsley and serving.

Nutrition

Serving: 1plateCalories: 500kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 6gCholesterol: 100mgSodium: 600mgPotassium: 850mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 70mgCalcium: 50mgIron: 2mg

Notes

Consider marinating the chicken in olive oil, lemon juice, and herbs overnight for enhanced flavor.

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