Roasted Chicken with Vegetables 🍗🥦
There’s nothing like the aroma of juicy, herb-roasted chicken and colorful vegetables roasting away in the oven. This Roasted Chicken with Vegetables recipe is my go-to for a no-fuss, wholesome meal that checks every box: crispy skin, flavorful marinade, and tender-crisp veggies. Whether it’s a lazy Sunday or a busy weeknight, this recipe is pure comfort made easy.
Why I Love This Recipe
This dish is all about bold flavor and easy cleanup. Here’s why it’s always in rotation at my house:
- Marinated chicken that roasts to golden perfection
- Garlic-kissed carrots and broccoli for a fresh, vibrant side
- One pan, minimal mess, and tons of nutrition
- Great for meal prep, leftovers, or feeding the whole family
🛒 Ingredients
For the Chicken:
- 6 chicken pieces (drumsticks or thighs)
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- Juice of ½ lemon
- 1 tsp dried thyme or rosemary
For the Vegetables:
- 2 carrots, chopped into cubes
- 1 head of broccoli, cut into florets
- 1 tbsp olive oil
- 1 garlic clove, minced
- Pinch of salt & pepper
🔄 Swaps & Notes
- Chicken cuts: Use bone-in, skin-on for max flavor and moisture. Boneless works too—just reduce roasting time.
- Herbs: Rosemary, oregano, or Italian seasoning all pair beautifully.
- Veggies: Try cauliflower, sweet potatoes, or Brussels sprouts for variety.
- Lemon tip: Add lemon slices under the chicken for extra brightness.
👨🍳 Instructions
🔸 Preparing the Chicken
1. Make the Marinade
In a bowl, whisk together olive oil, garlic, salt, pepper, paprika, lemon juice, and thyme.
2. Marinate the Chicken
Coat the chicken thoroughly with the marinade. Let sit for at least 30 minutes (or up to 24 hours in the fridge for deeper flavor).
3. Roast
Place marinated chicken on a greased baking tray. Roast in a preheated oven at 400°F (200°C) for 35–40 minutes, or until golden brown and juices run clear.
🔸 Preparing the Vegetables
4. Boil the Carrots
Boil chopped carrots in salted water for 5 minutes, then drain.
5. Steam the Broccoli
Steam broccoli for 4 minutes—just enough to keep its bright color and crispness.
6. Stir-Fry
In a skillet, heat olive oil and sauté minced garlic. Add the parboiled carrots and steamed broccoli. Toss gently with salt and pepper and stir-fry for 2 minutes.
✅ Tips for Success
- Check doneness: Use a meat thermometer—165°F (74°C) at the thickest part means the chicken is cooked.
- Rest the chicken before serving for juicier bites.
- Toss veggies in a splash of lemon juice before serving for a flavor boost.
- Want crispier skin? Broil the chicken for 2 minutes at the end.
🍽️ Serving Suggestions & Pairings
Serve your roasted chicken and vegetables with:
- A scoop of garlic mashed potatoes or wild rice pilaf
- A drizzle of balsamic glaze or yogurt sauce
- Pair with a glass of Chardonnay or sparkling water with lemon
🧊 Storage & Leftovers
- Fridge: Store leftovers in airtight containers for up to 4 days.
- Reheat: Oven at 350°F or stovetop for best results—avoid the microwave to maintain crisp texture.
- Freezer: Chicken freezes well up to 2 months. Reheat from frozen or thaw overnight in the fridge.
🍴 More Recipes You Will Love
Looking for more hearty, satisfying mains? You’ll love these:
- These Easy Turkey Wings Are My Favorite Comfort Food for Lazy Sundays
- This Dorito Casserole Is My Favorite Weeknight Dinner Shortcut
- This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort
- This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor
- These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast
🔚 Final Thoughts
This Roasted Chicken with Vegetables is the kind of dish that feels fancy but cooks itself. It’s flavorful, filling, and flexible—everything a good dinner should be. Whether you’re serving it up for the family or meal prepping for the week, it’s bound to become a regular in your rotation.
Tried it? Share your version with us and follow for more feel-good, no-fuss meals from the oven to the table!
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