Easy Baked Chicken and Veggies

Name: Easy Baked Chicken and Veggies
Prep time: 12 min
Cook time: 35 min
Total time: 47 min
Yield: 4
Cuisine: American
Ingredients: 6 pieces Chicken Thighs or Drumsticks (Bone-in, skin-on for best flavor); 1.5 lbs Potatoes (Cut into 1-inch chunks); 1 lb Carrots (Peeled and cut into 1-inch pieces); 1 medium Onion (Roughly chopped); 3 tbsp Olive Oil; 1 tsp Salt (Or to taste); 0.5 tsp Black Pepper (Or to taste); 1 tsp Garlic Powder; 1 tsp Paprika; 0.5 tsp Dried Rosemary (Optional)

This quick and easy recipe for baked chicken and vegetables is perfect for a weeknight family dinner. Seasoned chicken pieces are roasted alongside hearty vegetables like potatoes and carrots, creating a flavorful and complete meal in one pan.

#Chicken

#Dinner

#Family Meal

#One Pan

#Roasted

#Easy

#Weeknight

Fresh Vegetables Ready for Roasting

Recipe Information

12m

Prep Time

35m

Cook Time

47m

Total Time

Servings

Easy

American

English

Nutrition (per serving)

520

Calories

45g

Protein

35g

Carbs

25g

Fat

Seasoned Chicken and Veggies on Tray

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Baked Chicken and Vegetables in Oven

Instructions

0/5 completed

1
Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper for easy cleanup.
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2m
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Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper for easy cleanup.
2m
Parchment paper prevents sticking and makes cleaning a breeze.
2
In a large bowl, combine the chopped potatoes, carrots, and onion. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, garlic powder, paprika, and dried rosemary (if using). Toss well to ensure all vegetables are evenly coated.
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5m
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In a large bowl, combine the chopped potatoes, carrots, and onion. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, garlic powder, paprika, and dried rosemary (if using). Toss well to ensure all vegetables are evenly coated.
5m
Ensure vegetables are cut into similar-sized pieces for even cooking.
3
In a separate bowl, toss the chicken pieces with the remaining 2 tablespoons of olive oil. Season generously with additional salt, pepper, garlic powder, and paprika.
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3m
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In a separate bowl, toss the chicken pieces with the remaining 2 tablespoons of olive oil. Season generously with additional salt, pepper, garlic powder, and paprika.
3m
Don't be shy with seasoning the chicken, as it adds most of the flavor.
4
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Place the seasoned chicken pieces among the vegetables, ensuring they are not too crowded to allow for proper roasting.
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2m
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Spread the seasoned vegetables in a single layer on the prepared baking sheet. Place the seasoned chicken pieces among the vegetables, ensuring they are not too crowded to allow for proper roasting.
2m
Do not overcrowd the pan; use two baking sheets if necessary for crispy results.
5
Bake for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the vegetables are tender and slightly caramelized. Flip the chicken and stir the vegetables halfway through baking for even browning.
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35m
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Bake for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the vegetables are tender and slightly caramelized. Flip the chicken and stir the vegetables halfway through baking for even browning.
35m
For extra crispy skin, briefly broil for the last 2-3 minutes, watching carefully to prevent burning.