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This Baked Chicken and Vegetables is the kind of rustic, no-fuss meal that feels like a warm hug from the Italian countryside. Golden, crispy chicken nestled over caramelized veggies—all bathed in a garlicky herb-infused olive oil sauce. The best part? It’s minimal prep time, and all roasts together in one pan!
Try my baked chicken and potatoes or baked chicken thighs, next time!
Why you’ll love this family favorite!
This one-pan meal is a go-to in my kitchen. The chicken roasts to golden perfection, the veggies soak up all the garlicky, herby juices, and the olive oil creates a rich, flavorful sauce. It’s cozy, rustic, and full of everything I love in a simple homemade dinner. Make focaccia bread or crusty bread for that yummy sauce!
Made With AmorE,
Table of Contents
Simple Ingredients
- Chicken thighs – Bone-in and skin-on for juicy meat and irresistibly crispy skin. You can also use drumsticks or breasts if preferred. Try my baked chicken breasts or baked chicken drumsticks!
- Baby potatoes – They hold their shape and soak up all the savory juices—choose a colorful medley for extra appeal.
- Garlic – Finely chopped for deep, aromatic flavor that infuses the oil and chicken.
- Red onion – Adds sweetness and beautiful caramelization as it roasts. Swap for yellow onion.
- Carrots – Earthy and naturally sweet, they soften beautifully in the oven.
- Red bell pepper – Brings a pop of color and a mild, sweet flavor.
- Fresh thyme and rosemary – Classic Italian herbs that bring warmth.
- Paprika – Adds gentle warmth and enhances the golden color of the chicken.
- Olive oil – The base of the pan sauce—rich, flavorful, and essential to bring everything together.
- Aged balsamic vinegar or red wine – A splash of acidity to deepen the flavor and balance the richness.
See the recipe card for exact quantities.
Substitutions and Variations
- Root veggies: Swap potatoes for sweet potatoes, parsnips, or turnips for seasonal variety. Add broccoli or zucchini. Try my vegetable au gratin recipe.
- Herbs: No fresh herbs? Use homemade Italian seasoning.
- Vinegar/wine: Replace balsamic with red wine vinegar, white wine, or lemon juice for a lighter finish.
- Spice it up: Add a pinch of chili flakes or smoked paprika for a touch of heat.
- Mediterranean twist: Toss in olives, cherry tomatoes, or capers before roasting for extra depth. Try my chicken cacciatore recipe. Make it cheesy and add a little Parmesan cheese.
How To Make Baked Chicken and Vegetables
This is a step-by-step photo overview of this easy chicken recipe; the full instrcutions are in the recipe card below.
Step #1: Preheat your oven to 400°F (200°C). Lightly grease a large roasting pan, baking sheet, or baking dish.
Step #2: Cut veggies into large chunks or bite-sized pieces. In a large bowl, toss the potatoes, carrots, red onion, red pepper, and garlic with half the olive oil (¼ cup), half the herbs, 1 teaspoon salt, and ½ teaspoon black pepper. Spread evenly in the baking dish.
Step #3: Pat the chicken dry with paper towels for crispier skin. Rub with remaining olive oil, balsamic vinegar (or wine), paprika, herbs, salt, and pepper. Place the chicken skin-side up on top of the vegetables.
Step #4: Bake uncovered for 45–60 minutes, or until the chicken skin is golden and crispy and the internal temperature reaches 175°F (for thighs) or 165°F (for breasts). Use an instant-read thermometer. The vegetables should be fork-tender and caramelized around the edges.
Let the dish rest for 5–10 minutes. Spoon the flavorful juices from the pan over the chicken before serving. Serve straight from the baking dish for a rustic family-style meal. Drizzle extra sauce over the top!
My Pro Tip
Recipe Tips
- Pat the chicken dry before seasoning—this helps the skin crisp up beautifully.
- Don’t overcrowd the pan—spread everything in a single layer so the veggies roast instead of steam.
- Use good-quality olive oil—it forms the base of your sauce and infuses everything with flavor.
- Cut vegetables evenly so they cook at the same rate and caramelize nicely. If you have little eaters, cut them into bite-sized pieces.
- Bake skin-side up so the chicken crisps while the juices drip down and flavor the vegetables.
- Let it rest before serving to allow the juices to settle and make the dish extra moist and flavorful.
FAQ’s
Yes! This parchment paper method gently steams the chicken and veggies, making them extra moist and flavorful. It’s ideal for thin cuts and quick-cooking vegetables, such as zucchini and tomatoes. Easy cleanup and elegant presentation!
Use a sheet pan for roasting—more space means crispier veggies and golden chicken. Use a casserole dish if you want to catch the juices for a saucier result, or if you’re cooking in layers. For this dish, I prefer a baking dish to get all the juice and still get crispy edges. This is why we bake at a higher temperature.
Start dense veggies first, don’t overcrowd the pan, and flip halfway. If you want, place the chicken on a wire rack so juices drip below without soaking the vegetables.
Make-Ahead Storage and Reheating
- Make Ahead: Prep everything up to 1 day in advance, cover tightly, and store in the refrigerator. Bake just before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- To freeze: Let the baked chicken and vegetables cool completely. Transfer to an airtight container or freezer-safe bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in a 350°F oven until heated through, or microwave individual portions.
What To Serve With Roast Chicken and Vegetables:
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Baked Chicken and Vegetables Recipe
Ingredients
- 8 chicken thighs, bone-in, skin-on, substitute with drumsticks or bone-in chicken breasts, if preferred
- 1 lb baby potatoes, halved, use a medley for a beautiful mix of color and flavor. Red or yellow potaotes work.
- 4 cloves garlic, finely chopped
- 1 yellow onion, diced
- 2 carrots, peeled and cut into 1 ¼-inch pieces
- 1 red bell pepper, roughly chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon paprika
- ½ -¾ cup high-quality olive oil, for the yummy sauce!
- 2 tablespoons aged balsamic vinegar, or dry red wine
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
Preheat Oven
- Preheat your oven to 425°F (225°C). Lightly grease a large roasting pan or baking dish.
Prepare Chicken and Vegetables
- Pat the chicken dry with paper towels for crispier skin.
- Combine Ingredients In a large bowl, combine the chicken thighs, potatoes, garlic, onion, carrots, red bell peppers, thyme, rosemary, paprika, olive oil, balsamic vinegar, salt, and pepper. Toss everything together until the chicken and vegetables are evenly coated with the seasoning and olive oil.
- Spread the chicken and vegetables evenly across the prepared baking pan. Ensure the chicken is skin-side up for crispiness. Drizzle with a little extra olive oil, optional.
Roast
- Bake uncovered for 45–55 minutes, or until the chicken skin is golden and crispy and the internal temperature reaches 175°F (for thighs) or 165°F (for breasts). The vegetables should be fork-tender and caramelized around the edges.
- Check halfway through cooking and add a splash of water or chicken broth if you'd like a richer sauce. There is no need to turn the vegetables, but you can do so if you prefer, halfway through cooking.
Rest and Serve
- Let the dish rest for 5–10 minutes. Spoon the flavorful juices from the pan over the chicken before serving. Serve straight from the baking dish for a rustic family-style meal.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
this recipe very easy one pan. this was delicious. I will be making this again
Yay! SO happy you loved it. An easy recipe to make often.