Roasted Garlic Chicken and Vegetables is a comforting and flavorful one-pan dish that combines tender chicken, caramelized roasted garlic, and a medley of seasonal vegetables. Perfect for a weeknight dinner or a cozy family meal, this recipe is easy to prepare and packed with savory goodness.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken thighs or drumsticks
whole garlic cloves (peeled)
baby potatoes
carrots
zucchini
red bell pepper
olive oil
lemon juice
fresh rosemary
thyme
salt
black pepper

directions

Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.

In a large bowl, toss the chicken pieces with olive oil, lemon juice, salt, pepper, rosemary, and thyme.

Add the garlic cloves, baby potatoes, carrots, zucchini, and bell pepper to the bowl. Toss everything together until well coated.

Arrange the chicken and vegetables in a single layer on the prepared baking dish.

Roast in the oven for 40-45 minutes, turning the vegetables and basting the chicken halfway through, until the chicken is cooked through and the vegetables are tender and golden.

Optional: Broil for the last 3-5 minutes to crisp the skin on the chicken.

Remove from the oven and let rest for a few minutes before serving.

Servings and timing

This recipe serves 4-6 people.
Preparation time: 15 minutes
Roasting time: 40-45 minutes
Total time: 55-60 minutes

Variations

Use boneless, skinless chicken breasts for a leaner option.
Add brussels sprouts, sweet potatoes, or mushrooms to the vegetable mix.
Sprinkle grated Parmesan cheese over the vegetables before roasting.
Swap rosemary and thyme for Italian seasoning or smoked paprika for a different flavor profile.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for 1-2 minutes.
You can freeze the cooked chicken and vegetables for up to 2 months. Thaw in the fridge before reheating.

FAQs

Can I use boneless chicken?

Yes, but reduce roasting time to 25-30 minutes to prevent drying out.

Should I peel the vegetables?

It’s optional. Just scrub them clean if leaving the skins on.

How do I keep the chicken juicy?

Use bone-in, skin-on pieces and avoid overcooking. Basting halfway through helps retain moisture.

Can I make this ahead?

Yes, you can marinate the chicken and prep the vegetables a day ahead. Assemble and roast when ready.

What wine pairs well with this dish?

A crisp white like Sauvignon Blanc or a light red like Pinot Noir works well.

Is this dish gluten-free?

Yes, it’s naturally gluten-free.

Can I cook this in a Dutch oven?

Absolutely. It will help keep everything moist and tender.

Conclusion

Roasted Garlic Chicken and Vegetables is a hearty and healthy dish that brings together bold, rustic flavors in a simple, satisfying way. With minimal prep and a single pan, it’s ideal for busy nights or relaxed weekend dinners. Give it a try and enjoy the savory balance of garlic-infused chicken and perfectly roasted vegetables.