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Baked Chicken With Roasted Vegetables - A Simple, Satisfying Weeknight Favorite

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 4 bone-in, skin-on chicken thighs (or 2 large chicken breasts, halved)
  • Vegetables: 3 cups mixed vegetables (e.g., carrots, red potatoes, Brussels sprouts, red onion, bell pepper)
  • Olive oil: 3–4 tablespoons
  • Garlic: 3–4 cloves, minced (or 1 teaspoon garlic powder)
  • Lemon: 1 lemon (zest and juice)
  • Herbs: 1 teaspoon dried thyme, 1 teaspoon dried rosemary (or 1 tablespoon fresh of each, chopped)
  • Spices: 1 teaspoon smoked paprika, 1/2 teaspoon chili flakes (optional)
  • Salt and pepper: Kosher salt and freshly ground black pepper
  • Optional add-ins: 1 tablespoon Dijon mustard, 2 teaspoons honey, fresh parsley for garnish

Method
 

  1. Preheat and prep. Heat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easier cleanup.
  2. Cut the vegetables. Chop vegetables into even, bite-size pieces. Keep potatoes and carrots slightly smaller than softer veggies so everything cooks evenly.
  3. Pat the chicken dry. Use paper towels to dry the chicken thoroughly. Dry skin = crisp skin and better browning.
  4. Make the seasoning mixture. In a small bowl, combine olive oil, minced garlic, lemon zest, half the lemon juice, thyme, rosemary, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. If using, whisk in Dijon for tang and honey for balance.
  5. Season the vegetables. Add half the seasoning mixture to the vegetables and toss to coat. Spread them in a single layer on the sheet pan, leaving space for the chicken.
  6. Season the chicken. Rub the remaining mixture over the chicken. If using thighs, tuck a bit under the skin for maximum flavor. Place chicken on the pan skin-side up.
  7. Roast. Bake for 35–45 minutes, depending on your chicken pieces and vegetable size. Stir the vegetables once halfway through. The chicken is done when the internal temperature hits 165°F (74°C) at the thickest part and juices run clear.
  8. Finish with lemon and herbs. Squeeze the remaining lemon juice over everything. Sprinkle with chopped parsley for freshness.
  9. Rest and serve. Let the chicken rest for 5 minutes before serving to keep it juicy. Taste the vegetables and adjust salt and pepper as needed.

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