oven-roasted chicken and vegetables

You got it! Oven-roasted chicken and vegetables is the ultimate one-pan meal: juicy chicken, tender-crisp veggies, and minimal cleanup. It’s easy, flexible, and perfect for meal prep or a hearty weeknight dinner.

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🍗🥕 Oven-Roasted Chicken and Vegetables

Ingredients:

For the Chicken:

• 4 bone-in, skin-on chicken thighs or drumsticks (or boneless, if preferred)

• 2 tbsp olive oil

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp dried thyme or rosemary

• Salt & pepper to taste

• Optional: juice of ½ lemon or 1 tbsp Dijon mustard for extra flavor

For the Vegetables:

• 3–4 cups mixed chopped veggies (see suggestions below)

• 2 tbsp olive oil

• Salt, pepper, and herbs to taste

• Optional: ½ tsp crushed red pepper for a little heat

✅ Great vegetable combos:

• Carrots, potatoes, red onion

• Bell peppers, zucchini, cherry tomatoes

• Broccoli, sweet potato, Brussels sprouts

• Cauliflower, mushrooms, green beans

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Instructions:

1. Preheat Oven:
   425°F (220°C). Line a baking sheet with parchment or foil, or use a large roasting pan.

2. Prep Chicken:

   • In a bowl, toss chicken pieces with olive oil and seasonings until well coated.

   • Let marinate while you prep the vegetables (or up to 24 hrs in the fridge for extra flavor).

3. Prep Veggies:

   • Chop veggies into similar-sized pieces for even cooking.

   • Toss with olive oil, salt, pepper, and herbs of choice.

4. Arrange on Pan:

   • Spread vegetables in a single layer on the baking sheet.

   • Nestle the chicken pieces on top or among the veggies, skin-side up.

5. Roast:

   • Bake for 35–45 minutes, or until chicken is cooked through (internal temp 165°F / 74°C) and skin is crispy.

   • Veggies should be tender and starting to brown. Stir halfway through for even roasting.

6. Optional Finishing Touch:

   • Broil for 2–3 minutes at the end to crisp the skin or caramelize the veggies a bit more.

7. Serve:
   Let rest for 5 minutes, then serve hot with lemon wedges, fresh herbs, or a drizzle of balsamic glaze.

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🥄 Tips:

• Swap chicken for tofu, tempeh, or sausage for different proteins.

• Add delicate vegetables (like zucchini or tomatoes) in the last 15–20 minutes so they don’t overcook.

• Use a sheet pan with a rim to catch juices, or roast on a rack for crispier chicken skin.

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Would you like a low-carb version, a sheet-pan only meal prep plan, or a twist like a Mediterranean or Cajun seasoning blend?