This roasted chicken with vegetables is a fast, reliable way to put a generous supper on the table with just one sheet pan. Succulent chicken thighs, crisp-edged potatoes, sweet carrots, and bell peppers roast together with garlic and a bright hint of lemon, creating a dish that comes out evenly cooked and deeply appetizing.
Ingredients
- Chicken thighs or drumsticks — 2.6 lbs (1.2 kg)
- Potatoes — 21 oz (600 g)
- Carrots — 7 oz (200 g)
- Bell pepper — 1
- Yellow onion — 1
- Garlic — 4 cloves
- Olive oil — 2 tbsp
- Sweet paprika — 2 tsp
- Dried Italian herbs — 1 tsp
- Salt — 1 tsp, or to taste
- Ground black pepper — 1/2 tsp
- Lemon — 1/2
- Soy sauce — 1 tbsp (optional)
- Ground cumin — 1/2 tsp (optional)
- Fresh herbs (parsley/dill) — 0.4 oz (10 g)
Step-by-Step Recipe
- Preheat the oven to 400°F (200°C), using conventional top-and-bottom heat. Line a sheet pan with parchment paper or lightly grease it.
- Prepare the vegetables: cut the potatoes into large wedges, the carrots into batons, the onion into wedges, and the pepper into strips. Mince the garlic.
- In a large bowl, combine the olive oil, paprika, Italian herbs, salt, pepper, juice of half a lemon, garlic, and, if using, the soy sauce and cumin.
- Pat the chicken dry with paper towels. Add it to the marinade and toss well, then fold in all the vegetables. Let stand for 10–15 minutes while the oven heats.
- Arrange the chicken and vegetables on the sheet pan in a single layer, skin side up. Avoid crowding the pieces together.
- Roast for 40–50 minutes, until the chicken is beautifully browned and cooked through (internal temperature 165°F). About halfway through, gently turn the vegetables with a spatula.
- For extra-crisp skin, broil for 2–3 minutes at the end. Rest for 5 minutes, scatter over the chopped herbs, and serve with lemon wedges.
Nutrition
| Indicator | Per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 35 g |
| Fat | 22 g |
| Carbohydrates | 22 g |
| Fiber | 4 g |
| Sugars | 6 g |
| Sodium | 980 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Chicken cuts: thighs and drumsticks stay juicier than breast meat. If using chicken breast, reduce the roasting time by 8–10 minutes.
- Vegetable options: add pumpkin, zucchini, broccoli, or cauliflower. Quick-cooking vegetables such as zucchini and broccoli should go in after 15 minutes of roasting.
- Spices: smoked paprika can replace sweet paprika, and thyme with rosemary can stand in for Italian herbs.
- Make ahead: marinate the chicken for 2–12 hours in the refrigerator for a fuller, deeper flavor.
- Without soy sauce: replace it with an extra 1/2 tsp salt and a pinch of sugar for balance.
How to Store and Reheat
- Storage: transfer to an airtight container and refrigerate for up to 3 days.
- Reheating: warm in a 350°F (180°C) oven for 10–12 minutes, or in the microwave for 2–3 minutes under a lid.
- Freezing: freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat in the oven.
What to Serve It With
- A light salad with greens and cucumber
- Yogurt sauce with garlic and dill
- Simple pesto or tahini with lemon
Frequently Asked Questions
- Do I need to remove the skin? No. The skin helps keep the chicken juicy and turns crisp in the oven. If you do remove it, brush the chicken with an extra 1 tsp of oil.
- Can I cook it in a roasting bag or under foil? Yes. Bake covered with foil for the first 30 minutes, then uncover it so the chicken can brown.
- Can I use frozen chicken? Yes, but thaw it completely and pat it dry first, otherwise the vegetables will steam instead of roast.
- How do I adapt it for convection? Set the oven to 375°F (190°C) with convection and check for doneness about 5 minutes earlier.