Go Back Email Link
–+ servings
roast chicken with vegetables

Roasted Chicken and Vegetables

Jillian Glenn
Juicy chicken thighs roasted with tender potatoes, carrots, onions, and garlic — a one-pan dinner that’s hearty, healthy, and full of flavor.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Servings 4
Calories 285 kcal

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!

Nutrition

Calories: 285kcalCarbohydrates: 13gProtein: 23gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 107mgSodium: 134mgPotassium: 655mgFiber: 2gSugar: 3gVitamin A: 5377IUVitamin C: 8mgCalcium: 30mgIron: 2mg
Tried this recipe?Let us know how it was!