Roasted Italian Chicken and Vegetables

Bursting with vibrant flavors and wholesome ingredients, Roasted Italian Chicken and Vegetables is the ultimate one-pan dinner that combines ease and elegance. Juicy, bone-in chicken thighs are seasoned to perfection with aromatic Italian herbs, paprika, and garlic powder, then roasted alongside tender baby potatoes, zucchini, bell peppers, and cherry tomatoes. This recipe is a symphony of colors and textures, made even more irresistible with a golden, crispy chicken skin. Ready in just over an hour, this hearty, nutritious dish is perfect for busy weeknights or relaxed family dinners. Garnish with fresh parsley for a finishing touch, and enjoy a no-fuss meal that’s as beautiful as it is delicious. Perfectly balanced and oven-roasted to bring out bold Mediterranean flavors, this is comfort food done right!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 pieces Bone-in, skin-on chicken thighs
• 1 large Red bell pepper
• 2 medium Zucchini
• 500 grams Baby potatoes
• 1 large Red onion
• 200 grams Cherry tomatoes
• 3 tablespoons Olive oil
• 2 teaspoons Dried Italian seasoning
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or grease it lightly with olive oil.

Step 2

Wash and pat dry the chicken thighs with paper towels. Set aside.

Step 3

Chop the red bell pepper, zucchini, baby potatoes, and red onion into bite-sized pieces. Keep the cherry tomatoes whole.

Step 4

In a small bowl, combine dried Italian seasoning, garlic powder, paprika, salt, and black pepper.

Step 5

Place the chopped vegetables and cherry tomatoes in a large mixing bowl. Drizzle with 2 tablespoons of olive oil and sprinkle half of the seasoning mixture over the vegetables. Toss until well-coated.

Step 6

Rub the remaining seasoning mixture over the chicken thighs, ensuring even coverage.

Step 7

Arrange the seasoned vegetables in a single layer on the prepared baking sheet, leaving space for the chicken thighs.

Step 8

Place the chicken thighs skin-side up between the vegetables on the baking sheet.

Step 9

Drizzle the remaining 1 tablespoon of olive oil over the chicken thighs and vegetables.

Step 10

Bake in the preheated oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown.

Step 11

For extra crispiness, broil on high for 2-3 minutes, watching closely to prevent burning.

Step 12

Remove the baking sheet from the oven and let the dish rest for a few minutes. Garnish with freshly chopped parsley if desired.

Step 13

Serve warm and enjoy your Roasted Italian Chicken and Vegetables!

Nutrition Facts

Serving size	(2049.2g)

Amount per serving	% Daily Value*
Calories	2427.7

Total Fat 147.9g	0%
Saturated Fat 36.4g	0%
Polyunsaturated Fat 4.3g
Cholesterol 486mg	0%
Sodium 6635.7mg	0%
Total Carbohydrate 153.4g	0%
Dietary Fiber 20.1g	0%
Total Sugars 47.8g
Protein 128.1g	0%

Vitamin D 0IU	0%
Calcium 292.3mg	0%
Iron 13.9mg	0%
Potassium 5404.8mg	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: 54.2%

Protein: 20.9%

Carbs: 25.0%