Simple ingredients come together to make this Roasted Chicken and Vegetables. It’s easy, healthy, and you can substitute vegetables that you have on hand.
If you love sheet pan meals, then you’ll love this Sheet Pan Sausage and Peppers with Sweet Potatoes or this Sheet Pan Balsamic Shrimp and Summer Vegetables.
Roasted Chicken and Vegetables
Spring is one of my favorite seasons. I look forward to it every year, and I can’t believe that it is already right around the corner. But I do have to admit, I love the comfort foods of winter. And while this Roasted Chicken and Vegetables can definitely be made year round, it’s one of those super comforting recipes that feels perfect on a cool night. And unlike many other comfort food recipes, this one is actually pretty healthy!
I also love this recipe because it is very adaptable. The seasonings can change, the vegetables can change – you can really use this as a guideline for whatever you have on hand!
What You’ll Need
Here is what I used to make this roasted chicken and vegetables, but feel free to swap in your favorite ingredients!
The Vegetables
For the vegetables, you’ll mostly want to make sure you are using vegetables that all take about the same time to roast. I used:
- baby red potatoes
- broccoli
- carrots
- Brussels sprouts
I think an onion would have been really good, as well as sweet potatoes or butternut squash. Parsnips, beets, or cauliflower would also be some good choices.
The Chicken
For the chicken, I used bone in chicken thighs, but removed the skin. If you leave the skin on, it tends to get pretty greasy on that sheet pan. I love the flavor you get with the bone in chicken thighs. I also think they are a good choice because it takes them the same amount of time to roast as the vegetables. If you choose a boneless cut of chicken, you may need to roast your vegetables for a few minutes before you add the chicken to avoid over-crispy veggies.
For the seasoning, I used salt, Italian seasoning, smoked paprika and pepper. It’s a pretty simple mixture, and I always have these on hand. But this can be changed up, as well. Just keep in mind that some of the seasoning goes on the vegetables as well as on the chicken.
Tips and Tricks
- Make sure to cut the vegetables into sizes that will cook about the same. Not all veggies cook the same, so size can make a big difference since you are roasting them all together.
- You can test if the vegetables are done by piercing them with a fork.
- For the chicken, I highly recommend investing in a good instant read thermometer. I use mine almost daily, and it really takes a lot of the guesswork out of cooking chicken. I have a Thermoworks thermometer and it has been a really good thermometer for me.
More Roasted Chicken Recipes
Garlic and Herb Skillet Chicken
Cheesy Ranch Chicken with Potatoes
Chicken Supreme
Artichoke Chicken
Cast Iron Teriyaki Chicken Thighs
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Roasted Chicken and Vegetables
Ingredients
- 2 teaspoons kosher salt
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1 pound baby red potatoes cut in half or in quarters
- 4 cups broccoli cut into bite sized pieces
- 3 large carrots peeled and cut into small rounds
- 1/2 lb Brussels sprouts cut in half or in quarters
- 1 tablespoon extra virgin olive oil
- 6-8 bone-in chicken thighs skin removed (about 3 1/2 lbs)
Instructions
- Preheat the oven to 400ºF.
- In a small bowl, combine the salt, Italian seasoning, smoked paprika and pepper.
- Make sure all of the vegetables are roughly the same size, then lay them on a half sheet baking sheet.
- Drizzle the olive oil over the vegetables, then sprinkle half of the seasoning mixture over the vegetables. Using a large spoon or your hands, mix the vegetables, oil and seasoning.
- Nestle the chicken thighs onto the baking sheet with the vegetables. Sprinkle the remaining seasoning mixture over the chicken.
- Bake in the preheated oven until the chicken registers 165º on an instant read thermometer and the vegetables are tender, 35-40 minutes.
- Serve the vegetables with the chicken.
Jan says
delish!
Deborah says
Jingle,
I’m sure you could do this without the skin and it would be just as delicious!
The Isom Eight says
This looks so yummy! We love our vegetables and chicken is our protein of choice!
Jingle says
This looks really good, but I’m wondering if you could remove the chicken skin and season the meat before baking? I have to (unfortunately) avoid the skin, so I am just curious.
Janell says
Can I make a confession? I never buy chicken with the bone still in…unless it’s a whole chicken of course. Kevin gets creeped out having to pull his meat off the bone–no KFC for us!!
Carrie says
This looks groovy. As someone who adores baking but doesn’t have much experience cooking, I’m looking to build my repetoire of savory foods. Right now, I only know how to make Chicken Tikka Masala for dinner…or waffles, cookies, and brownies, ha ha.
Andrew & Carlene Wood says
Yummy! I just found your blog from studio 5. I have now tried several of your recipes and I am hooked!!
Lynda says
This is a very comforting and easy dish! I love rosemary and garlic together. And I love acorn squash!
Lasting Memories by Marjean says
Yum!
Thanks for the recipe!
Ruth E says
I love simple roasted chicken and the flavours in this sound delicious
KJ says
You can’t beat a classic dish like this.
Lydia says
Yay for fast, easy & healthy!! We get a lot of guests coming through town & I'm always looking for new, good, easy recipes!
Brilynn says
I love the smell of chicken roasting in the oven…
Sophie says
I can enjoy dishes like these year-around, though we’ve also been teased by the weather here! I do long for spring :).
farida says
Great chicken recipe and a nice way to use the vegetables too. Yum!
Fearless Kitchen says
This looks great – really healthy, without sacrificing flavor. We’ve been getting the same weather here in Boston – it’s been playing havok with my sinuses. But at least we’re getting some nice and warm days!