Baked Chicken and Vegetables Recipe

A pan of baked chicken, potatoes, carrots and other vegetables.

5 from 1 vote

Baked Chicken and Vegetables Recipe

This Baked Chicken and Vegetables is simple, rustic, and full of flavor. This one-pan meal is perfect for an easy weeknight dinner or a cozy Sunday lunch. The chicken roasts beautifully with crispy skin, and the vegetables soak up all the juices and olive oil, creating the most delicious sauce!

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Main Course

Cuisine: Italian/ American

Keyword: baked chicken, baked chicken and vegetables

Servings: -8 servings

Author: Elena Davis

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

Make Ahead: Prep everything up to 1 day in advance, cover tightly, and refrigerate. Bake just before serving.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Warm in a 350°F oven until heated through, or microwave individual portions.

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