Roasted Chicken and Vegetables (Printable)

A wholesome dish featuring chicken thighs and a mix of seasonal vegetables roasted to perfection.

# What You'll Need:

→ Proteins

01 - 4 bone-in, skin-on chicken thighs (about 1.2 lbs)

→ Vegetables

02 - 3 medium red potatoes, cut into 1-inch cubes
03 - 2 large carrots, peeled and sliced
04 - 1 red bell pepper, cut into chunks
05 - 1 zucchini, sliced
06 - 1 red onion, cut into wedges

→ Seasonings & Oil

07 - 3 tbsp olive oil
08 - 2 tsp dried Italian herbs
09 - 1 tsp smoked paprika
10 - 1 tsp garlic powder
11 - 1/2 tsp salt
12 - 1/2 tsp freshly ground black pepper

→ Garnish (optional)

13 - Fresh parsley, chopped
14 - Lemon wedges

# How-to Steps:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper or foil.
02 - In a large bowl, combine potatoes, carrots, red bell pepper, zucchini, and red onion. Drizzle with 1.5 tablespoons olive oil, then sprinkle with 1 teaspoon dried Italian herbs, smoked paprika, garlic powder, salt, and black pepper. Toss well to coat evenly.
03 - Spread the seasoned vegetables evenly on the prepared baking sheet.
04 - Pat chicken thighs dry and rub with remaining 1.5 tablespoons olive oil, 1 teaspoon dried Italian herbs, smoked paprika, garlic powder, salt, and black pepper.
05 - Nestle chicken thighs skin-side up among the vegetables on the baking sheet.
06 - Roast in the oven for 40 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized.
07 - For extra crispy skin, broil for 2 to 3 minutes after roasting.
08 - Finish with fresh chopped parsley and serve with lemon wedges.

# Expert Pointers:

01 -
  • One baking sheet means one thing to wash, which honestly changes everything on a busy night.
  • The chicken thighs stay forgiving and juicy even if you're not timing things perfectly.
  • Seasonal vegetables mean you can make this the same way year-round and it never feels repetitive.
02 -
  • Patting the chicken dry is non-negotiable; moisture is the enemy of crispy skin, and wet chicken won't brown properly.
  • Don't crowd your pan—I learned this the hard way, and those first sad, steamed vegetables taught me that real estate on the baking sheet matters.
  • If your potatoes look like they won't be done in 40 minutes, cut them smaller; they should be fork-tender and golden, not hard at the center.
03 -
  • Use a meat thermometer—chicken is a food safety issue, and 165°F is the line between perfectly cooked and risky.
  • Save the pan drippings and drizzle them over everything at the end, or deglaze the hot pan with a splash of water or broth to make a quick sauce.

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