A wholesome, one-pan dinner made with juicy chicken thighs, tender potatoes, carrots, and onions roasted to golden perfection. This comforting meal is simple, flavorful, and perfect for busy weeknights or cozy Sunday dinners.
Equipment
- Large baking dish or roasting pan
- Cutting board and knife
- Measuring cups and spoons
- Aluminum foil (for covering while baking)
Ingredients
- ½ yellow onion (about 1 cup, diced)
- 2 large cloves of garlic, sliced
- 1 cup peeled and chopped carrots
- 3 cups diced potatoes (russet, gold, or red work well)
- 4 chicken thighs (boneless and skinless, or bone-in if preferred)
- 3 tablespoon olive oil
- 1–2 teaspoon Italian seasoning (to taste)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Preheat Oven
Preheat your oven to 425°F (220°C). - Prep Vegetables
Dice the onions, carrots, and potatoes into bite-sized pieces. Slice the garlic cloves. - Assemble the Pan
Spread the vegetables evenly across a large baking dish or roasting pan. Place the chicken thighs on top. - Season
Sprinkle everything with Italian seasoning, garlic powder, salt, and pepper. Drizzle with olive oil and toss gently to coat. - Roast Covered
Cover the pan with aluminum foil and bake for 35 minutes. - Roast Uncovered
Remove the foil and continue baking for another 30–40 minutes, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C), and the vegetables are tender. - Serve
Serve hot straight from the pan for an easy, delicious dinner.
Notes & Tips
- Chicken Options: Bone-in thighs or drumsticks work too, but add 10–15 minutes to the cooking time.
- Vegetable Variations: Try parsnips, sweet potatoes, or Brussels sprouts for variety.
- Crispier Veggies: For extra golden edges, broil for the last 2–3 minutes.
- Make It Ahead: Chop veggies in the morning, refrigerate, then assemble and bake at dinnertime.
Frequently Asked Questions
Yes, but reduce the uncovered roasting time by about 10 minutes to avoid drying them out.
No, the olive oil and covered roasting step ensure even cooking. Just make sure to uncover halfway through so everything gets golden.
It’s naturally both! Just use your favorite gluten-free seasonings and dairy-free sides. We love serving with our homemade yeast rolls.
Paul’s Corner
This recipe is featured in Paul’s Corner because it’s one of my husband Paul’s absolute favorites. He has inspired me to eat more animal products to have a more well-balanced approach to nutrition and he loves simple, hearty dinners that bring comfort to the table without requiring a lot of fuss. The juicy roasted chicken with tender veggies is exactly the kind of cozy, nourishing meal he asks for again and again — making it a staple in our home.
Roasted Chicken and Vegetables
Ingredients
Roasted Chicken and Vegetables Ingredients
- ½ yellow onion about 1 cup diced
- 2 large cloves of garlic sliced
- 1 cup peeled and chopped carrots
- 3 cups diced potatoes
- Italian Seasoning
- garlic powder
- salt and pepper
- 3 tablespoon olive oil
- 4 chicken thighs, we use boneless and skinless
Instructions
How To Make Roast Chicken and Vegetables
- Begin by preheating your oven to 425.
- Chop your onions, carrots, and potatoes into bite-sized pieces.
- Add the vegetables into your baking pan and then top with the chicken thighs.
- Season with Italian seasonings, garlic powder, salt and pepper (to taste). Drizzle with the olive oil.
- Bake in the oven covered for 35 minutes, remove the cover and continue to bake for another 30-40 minutes until the chicken is golden brown and completely cooked through and the vegetables are all tender.
- Serve immediately!
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