Roasted Chicken Vegetable Dinner (Printable)

Tender roasted chicken with seasoned vegetables and potatoes, perfect for an easy, satisfying meal.

# Ingredient List:

→ Protein

01 - 4 bone-in, skin-on chicken thighs

→ Vegetables

02 - 2 cups baby carrots
03 - 1 large red onion, cut into wedges
04 - 1 red bell pepper, cut into chunks
05 - 1 yellow bell pepper, cut into chunks

→ Potatoes

06 - 4 medium Yukon Gold potatoes, cut into 1-inch pieces

→ Marinade & Seasonings

07 - 3 tablespoons olive oil
08 - 2 teaspoons dried Italian herbs or herbes de Provence
09 - 1 teaspoon garlic powder
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper

→ Garnish

13 - 2 tablespoons chopped fresh parsley
14 - Lemon wedges, for serving

# How to Make:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - Combine olive oil, Italian herbs, garlic powder, smoked paprika, salt, and black pepper in a small bowl.
03 - Place chicken thighs, potatoes, carrots, onion, and bell peppers on the prepared baking sheet.
04 - Drizzle marinade over all ingredients. Toss vegetables and potatoes to coat evenly. Arrange in a single layer with chicken skin-side up on top.
05 - Roast for 40 minutes until chicken reaches internal temperature of 165°F and is golden, with vegetables tender.
06 - Optional: Broil for 2-3 minutes to crisp the chicken skin.
07 - Remove from oven, sprinkle with fresh parsley, and serve with lemon wedges.

# Helpful Tips:

01 -
  • The chicken skin gets impossibly crispy while the vegetables underneath soak up all those flavorful juices
  • You can prep everything in about 15 minutes, then just walk away while the oven does the work
  • Leftovers somehow taste even better the next day, if you have any
02 -
  • Crowding the pan steams the vegetables instead of roasting them, so use a large enough baking sheet for everything in a single layer
  • Patting the chicken skin dry before seasoning helps it crisp up dramatically better
  • Letting the chicken rest for 5 minutes after roasting keeps all those juices inside where they belong
03 -
  • Marinate the chicken for up to 4 hours before roasting for even deeper flavor penetration
  • For extra crispy skin, don't toss the chicken in the marinade, just drizzle it over the top

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