Roasted Chicken with Savory Vegetables

Delight your taste buds with this comforting Roasted Chicken with Savory Vegetables—a one-pan wonder that's perfect for busy weeknights or cozy family dinners. Featuring tender, juicy chicken thighs seasoned with a fragrant blend of paprika, garlic powder, and thyme, this dish is elevated with a medley of roasted red potatoes, carrots, bell peppers, broccoli, and onions. A hint of lemon adds a refreshing brightness while the golden caramelization from the oven brings irresistible flavor. Ready in just 80 minutes with minimal cleanup, this wholesome recipe is the ultimate combination of hearty, healthy, and flavorful. Garnished with fresh parsley, it’s as visually stunning as it is delicious. Perfectly roasted and packed with nutrients, this dish is sure to become a favorite in your dinner rotation!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 8 pieces chicken thighs
• 3 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 4 medium red potatoes
• 4 large carrots
• 1 large red bell pepper
• 2 cups broccoli florets
• 1 large onion
• 1 small lemon
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pat the chicken thighs dry with paper towels and place them in a large mixing bowl.

Step 3

In a small bowl, combine 2 tablespoons of olive oil, salt, black pepper, paprika, garlic powder, and dried thyme. Mix well and pour over the chicken thighs, ensuring they are evenly coated. Set aside.

Step 4

Wash and cut the red potatoes into quartered pieces. Peel the carrots and cut them into 1-inch pieces. Slice the red bell pepper into strips, cut the onion into thick wedges, and separate the broccoli florets.

Step 5

In another large mixing bowl, combine the potatoes, carrots, bell pepper, broccoli, and onion. Drizzle with the remaining tablespoon of olive oil and toss to coat evenly.

Step 6

Line a large baking sheet with parchment paper or lightly grease it. Arrange the vegetable mixture on the baking sheet, evenly spreading out the pieces.

Step 7

Nestle the marinated chicken thighs among the vegetables on the baking sheet, skin side up.

Step 8

Slice the lemon and place a few slices over the chicken and vegetables for added flavor.

Step 9

Roast in the preheated oven for 30 minutes. After 30 minutes, remove from the oven and stir the vegetables around the chicken to ensure even cooking.

Step 10

Return to the oven and continue roasting for another 30-35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the vegetables are tender and lightly browned.

Step 11

Remove the baking sheet from the oven. Rest the chicken for at least 5 minutes before serving to let the juices settle.

Step 12

Garnish with freshly chopped parsley before serving, and enjoy your savory roasted chicken with vegetables.

Nutrition Facts

Serving size	(2832.0g)

Amount per serving	% Daily Value*
Calories	3738.9

Total Fat 177.2g	0%
Saturated Fat 45.8g	0%
Polyunsaturated Fat 4.3g
Cholesterol 1128mg	0%
Sodium 6015.4mg	0%
Total Carbohydrate 197.6g	0%
Dietary Fiber 35.6g	0%
Total Sugars 41.1g
Protein 341.3g	0%

Vitamin D 84IU	0%
Calcium 510.5mg	0%
Iron 22.5mg	0%
Potassium 7585.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.5%

Protein: 36.4%

Carbs: 21.1%