There’s nothing quite like the aroma of roasted chicken and vegetables filling your home. It’s warm, comforting, and brings back memories of family dinners gathered around the table. This oven roasted chicken and vegetables recipe is a favorite from my childhood, lovingly made by my mom. The simplicity and rich flavors make it a staple in my own home today.
Juicy, tender chicken paired with perfectly roasted vegetables – it’s hard to beat. What I love most is how easy this dish is to prepare. It’s a one-pan wonder that requires minimal effort but delivers maximum flavor. Whether you’re cooking for your family or hosting guests, this recipe is a crowd-pleaser. Let me show you how to make this simple, delicious meal that will have everyone asking for seconds.
Recipe Summary
This oven roasted chicken and vegetables recipe combines juicy chicken thighs with hearty root vegetables, all coated in a savory, zesty marinade. The chicken bakes to golden perfection, while the potatoes, carrots, and onions soak up all the rich, tangy flavors.
Flavor Profile: Savory, zesty, and garlicky with hints of lemon and rosemary.
Cooking Techniques: Roasting at a moderate temperature allows the chicken to stay juicy inside while crisping up on the outside.
Prep Time: 15 minutes
Cook Time: 1 hour
Why You’ll Love This Recipe
One-Pan Simplicity: Minimal cleanup and easy preparation make this dish a lifesaver for busy nights.
Family Favorite: This recipe is loved by kids and adults alike. It’s comfort food at its finest.
Make-Ahead Friendly: Marinate the chicken and veggies in advance and simply roast when ready.
Ingredients
- Chicken (Thighs or Preferred Cut): Bone-in chicken works best for juicy, flavorful results. If you’re in a rush, boneless can be used, but keep an eye on cooking time.
- Potatoes: Adds heartiness and absorbs all the flavorful juices. Cut into wedges or cubes for faster cooking.
- Carrots: Naturally sweet, they balance the tangy marinade. Slice thick to avoid overcooking.
- Onion: Roasts to a soft, caramelized delight, adding depth to the dish.
- Lemon Juice: Brightens the marinade and tenderizes the chicken. Freshly squeezed is best.
- Olive Oil: Keeps the chicken moist and enhances the overall flavor.
- Garlic: Adds warmth and rich flavor. Use fresh cloves for the best taste.
- Paprika: Provides subtle smokiness and vibrant color.
- Salt & Black Pepper: Essential for enhancing all the flavors.
- Rosemary: Earthy and aromatic, it pairs beautifully with chicken.
How to Make Oven Roasted Chicken and Vegetables
Step 1: Prepare the Chicken
Start by washing the chicken thoroughly and patting it dry with paper towels. This helps the marinade stick better and ensures crisp skin.
Step 2: Season the Chicken
In a large bowl, combine the salt, black pepper, paprika, rosemary, lemon juice, olive oil, and minced garlic. Toss the chicken in the marinade until each piece is well coated. Let it sit for at least 10 minutes while you prepare the vegetables. If you have time, marinating for a few hours or overnight will deepen the flavors.
Step 3: Prep the Vegetables
Wash and peel the potatoes and carrots, then cut them into wedges or large chunks. Peel and slice the onion into thick pieces. Add the vegetables to the bowl with the chicken, tossing everything together to coat evenly.
Step 4: Assemble and Roast
Transfer the chicken and vegetables to a large baking tray, arranging them in a single layer. Pour any remaining marinade over the top. In the same bowl, mix 1/4 cup of water to gather leftover marinade and drizzle it over the tray. Cover the tray with foil and roast in a preheated oven at 380°F for 30 minutes.
Step 5: Crisp the Chicken
After 30 minutes, remove the foil and continue roasting uncovered for an additional 30 minutes. This allows the chicken skin to crisp up and turn golden. Check for doneness by ensuring the internal temperature of the chicken reaches 165°F. Rest a few minutes and serve warm.
Recipe Tips
- Bone-In Chicken: Always opt for bone-in chicken thighs or drumsticks for the juiciest results. If using boneless chicken, be sure to reduce cooking time to avoid dryness.
- Extra Flavor Boost: For an extra punch of garlic and lemon, drizzle fresh lemon juice and minced garlic over the dish in the last 5 minutes of roasting.
- Even Cooking: Cut vegetables uniformly to ensure they cook at the same rate as the chicken.
- Crispier Skin: Broil for the last 3-5 minutes to achieve that crispy, golden finish.
- Leftovers Tip: Use leftover chicken in wraps, salads, or sandwiches the next day.
Serving Suggestions
This oven roasted chicken and vegetables pairs beautifully with a variety of rice dishes, salads, and breads. A few of my favorites include:
Freshly Baked Bread
Difference Between Roasting and Baking
While these terms are often used interchangeably, there is a slight difference. Baking typically involves lower temperatures and longer cooking times, while roasting uses higher heat to create a caramelized, crispy exterior. In this recipe, roasting at 380°F strikes the perfect balance between tender and crispy.
How to Store Roasted Chicken and Veggies
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in the oven at 350°F until heated through. Cover with foil to prevent drying out.
Freeze: Place cooked chicken and vegetables in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Absolutely! Feel free to swap in bell peppers, zucchini, or sweet potatoes.
Add a pinch of chili flakes or cayenne pepper to the marinade for a kick.
Chicken breasts cook faster, so reduce the cooking time by 10-15 minutes to avoid drying them out.
Other Recipes to Try
Oven roasted chicken and vegetables
Ingredients
- 1 kg chicken thighs You can use any type of chicken that you prefer
- 3 Medium potatoes
- 2 large carrots
- 1 large onion
- 1/4 cup olive oil
- 1 /3 cup lemon juice
- 1/4 cup water
- 1 tbsp paprika
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp rosemary
- 4 cloves garlic
Instructions
- Start by washing the chicken thoroughly and patting it dry with paper towels. This helps the marinade stick better and ensures crisp
- In a large bowl, combine the salt, black pepper, paprika, rosemary, lemon juice, olive oil, and minced garlic. Toss the chicken in the marinade until each piece is well coated. Let it sit for at least 10 minutes while you prepare the vegetables. If you have time, marinating for a few hours or overnight will deepen the flavors.
- Wash and peel the potatoes and carrots, then cut them into wedges or large chunks. Peel and slice the onion into thick pieces. Add the vegetables to the bowl with the chicken, tossing everything together to coat evenly.
- Transfer the chicken and vegetables to a large baking tray, arranging them in a single layer. Pour any remaining marinade over the top. In the same bowl, mix 1/4 cup of water to gather leftover marinade and drizzle it over the tray. Cover the tray with foil and roast in a preheated oven at 380°F for 30 minutes.
- After 30 minutes, remove the foil and continue roasting uncovered for an additional 30 minutes. This allows the chicken skin to crisp up and turn golden. Check for doneness by ensuring the internal temperature of the chicken reaches 165°F. Rest a few minutes and serve warm.
Love this website. Mabrook ! You’re so talented I’ve once made your mushroom soup it wad excellent 👌
This chicken recipe is fantastic
Keep up the good work
And thank you for making life easy lool
Thank you so much ❤️❤️
The chicken dish was absolutely delicious. It was juicy and full of flavour. I lived in Cairo for a couple years and fell in love with the Middle Eastern spices so I added a little 7 Lebanese spice mix which gave it a nice blast of flavour. Thank you for sharing!
Thank you for your feedback ❤️
🤤🤤🤤🤤
THANK YOU !!