Roasted Chicken and Veggies – juicy, golden chicken, softened veggies, and delicious pan juices. This recipe is my go-to when I need a simple, easy dinner without a lot of dishes. It all comes together in one pan. This dish combines budget-friendly chicken thighs with simple vegetables and an herby lemon seasoning. It makes for a hearty meal that will keep you full and satisfied. Make it with me!

What You’ll Need To Make Roasted Chicken and Veggies

• 4-6 chicken thighs
• 1/2 onion, diced
• 1 pound baby potatoes, halved or quartered
• 1 cup baby carrots
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon Italian seasoning
• 1 teaspoon poultry seasoning
• 1/2 teaspoon paprika
• 1 Tablespoon olive oil
• 1 lemon juiced
• 1/2 cup olive oil

How to Make Roasted Chicken and Veggies

1. Preheat oven to 375 degrees.
2. To a large bowl, add the chicken thighs, carrots, and onions.
3. Add all the remaining ingredients to the bowl and toss to ensure the vegetables and chicken are well coated.
4. Place everything into a 9×13 baking dish, making sure the chicken thighs sit on top.
5. Bake for 40-45 minutes, until the chicken reaches an internal temperature of 165 degrees and the vegetables are soft. Enjoy!

Helpful Recipe Tips

• If chicken thighs are small, they cook faster than the potatoes. Simply add the vegetables to the pan first and bake for 10-15 minutes, then add the chicken and cook for an additional 30 minutes.
• This recipe would also be delicious with bone-in, skin-on chicken thighs. Cooking time may need to be increased to 55 minutes for bone-in.
• Feel free to add additional vegetables like cherry tomatoes or olives if you desire.

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Yield: 4 servings

Roased Chicken and Veggies

Print

Easy, delicious roasted chicken and veggies made all in one pan!

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 4-6 chicken thighs
• 1/2 onion, diced
• 1 pound baby potatoes, halved or quartered
• 1 cup baby carrots
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon Italian seasoning
• 1 teaspoon poultry seasoning
• 1/2 teaspoon paprika
• 1 Tablespoon olive oil
• 1 lemon juiced
• 1/2 cup olive oil

Instructions

1. Preheat oven to 375 degrees.
2. To a large bowl, add the chicken thighs, carrots, and onions.
3. Add all the remaining ingredients to the bowl and toss to ensure the vegetables and chicken are well coated.
4. Place everything into a 9x13 baking dish, making sure the chicken thighs sit on top.
5. Bake for 40-45 minutes, until the chicken reaches an internal temperature of 165 degrees and the vegetables are soft. Enjoy!

Notes

*If chicken thighs are small, they cook faster than the potatoes. SImply add the vegetables to the pan first abd bake for 10-15 minutes, then add the chicken and cook for an additional 30 minutes.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 301Total Fat: 24gSaturated Fat: 3gUnsaturated Fat: 21gSodium: 405mgCarbohydrates: 22gFiber: 4gSugar: 3gProtein: 3g