Need a fuss-free dinner that’s packed with flavor? Look no further! This quick roasted chicken and veggies recipe is your ticket to a delicious, healthy meal with minimal cleanup.
Why This Recipe Works
- One-pan cooking means less cleanup and more time to enjoy your meal.
- High heat roasting locks in flavors and gives the chicken a crispy skin.
- Versatile veggies absorb the chicken juices, becoming irresistibly tasty.
- Perfectly balanced meal with protein and veggies in every bite.
- Customizable to fit whatever veggies you have on hand.
Ingredients
- 1.5 lbs chicken thighs, bone-in and skin-on
- 2 cups broccoli florets
- 1 cup carrots, sliced
- 1 cup red potatoes, quartered
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
Equipment Needed
- Large baking sheet
- Mixing bowl
- Measuring spoons
- Knife and cutting board
Instructions
Preheat and Prep
Preheat your oven to 425°F. While the oven heats, toss the chicken and veggies with olive oil, garlic powder, paprika, salt, and pepper in a large mixing bowl. Tip: Let the chicken sit at room temperature for 10 minutes before cooking for even roasting.
Arrange on Baking Sheet
Spread the chicken and veggies in a single layer on a large baking sheet, ensuring the chicken skin is facing up. This setup allows the heat to circulate evenly, crisping the skin and roasting the veggies to perfection.
Roast to Perfection
Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the veggies are tender. Tip: Halfway through, give the veggies a quick stir to ensure even cooking.
Rest and Serve
Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist and flavorful meat. Serve immediately and enjoy the fruits of your minimal labor!
Tips and Tricks
For an extra crispy skin, pat the chicken dry before seasoning. Experiment with different spice blends to change up the flavor profile. If using root veggies, cut them into similar sizes for even cooking. Don’t overcrowd the pan; use two if necessary to ensure everything roasts properly. Lastly, save leftovers for an easy next-day lunch—they reheat beautifully!
Recipe Variations
- Swap out the veggies for seasonal favorites like squash in the fall or asparagus in the spring.
- Use chicken breasts instead of thighs for a leaner option—just adjust cooking time to prevent drying out.
- Add a sprinkle of Parmesan cheese over the veggies in the last 5 minutes of roasting for a cheesy twist.
- Incorporate fresh herbs like rosemary or thyme for an aromatic touch.
- For a spicy kick, add a pinch of cayenne pepper to the seasoning mix.
Frequently Asked Questions
Can I use frozen veggies?
Yes, but thaw and pat them dry first to prevent excess moisture from steaming the chicken. Frozen veggies can work in a pinch, but fresh will give you the best texture and flavor.
How do I know when the chicken is done?
The safest way is to use a meat thermometer; the internal temperature should reach 165°F. The juices should run clear, and the meat should no longer be pink.
Can I make this recipe ahead of time?
Absolutely! Prep the chicken and veggies ahead, store them separately in the fridge, and roast when ready. This recipe is great for meal prep, as it reheats well.
Summary
This quick roasted chicken and veggies recipe is a no-fuss, one-pan meal that’s perfect for busy weeknights. With minimal prep and cleanup, it’s a healthy, flavorful option that’s easily customizable to your taste preferences.
