Go Back

Garlic Herb Chicken Vegetables

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in skin-on chicken thighs
  • 1 lb baby potatoes halved
  • 3 cups broccoli florets
  • 2 medium carrots sliced into 1-inch pieces
  • 4 cloves garlic minced
  • 3 tablespoons olive oil
  • 1 tablespoon dried Italian herbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika

Method
 

  1. Preheat oven to 425°F and line a large sheet pan with parchment paper.
  2. In a large bowl, toss the potatoes, broccoli, and carrots with 2 tablespoons olive oil, half the garlic, and half the seasonings.
  3. Spread vegetables on the sheet pan in a single layer, leaving space for the chicken.
  4. Pat chicken thighs dry and rub with remaining olive oil, garlic, herbs, salt, pepper, and paprika.
  5. Place chicken thighs skin-side up on the pan among the vegetables.
  6. Roast for 30-35 minutes until chicken reaches 165°F internal temperature and skin is crispy.
  7. Let rest for 5 minutes before serving.