Roasted Garlic Chicken and Vegetables

This roasted garlic chicken and vegetables recipe is one of my favorite all-in-one meals. The chicken turns out juicy and tender, while the vegetables roast to perfection, soaking up the rich flavor of roasted garlic. It’s a dish that feels both hearty and wholesome, perfect for a family dinner.

Why You’ll Love This Recipe

I love this recipe because it’s simple but loaded with flavor. The roasted garlic adds a sweet, mellow depth that ties the chicken and vegetables together beautifully. I also like that everything roasts on one sheet pan, which makes cleanup easy. It’s a balanced meal with protein, veggies, and tons of flavor all in one.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bone-in, skin-on chicken thighs or breasts

• Whole garlic bulbs

• Olive oil

• Salt and black pepper

• Fresh rosemary or thyme

• Carrots, cut into chunks

• Baby potatoes, halved

• Green beans or broccoli

• Lemon wedges (for serving)

Directions

1. I start by preheating the oven to 400°F.

2. I slice the tops off the garlic bulbs, drizzle them with olive oil, and wrap them in foil.

3. I season the chicken generously with salt, pepper, and herbs.

4. I toss the carrots and potatoes in olive oil, salt, and pepper, then spread them on a baking sheet.

5. I nestle the chicken pieces among the vegetables and place the wrapped garlic bulbs on the pan.

6. I roast for 35–45 minutes, or until the chicken reaches 165°F and the vegetables are tender.

7. About 10 minutes before it’s done, I add the green beans or broccoli so they roast but don’t overcook.

8. I squeeze roasted garlic over the chicken and veggies just before serving, along with a splash of fresh lemon.

Servings and timing

This recipe makes about 4 servings. It usually takes me 15 minutes to prep and 40 minutes to cook, so I can have dinner ready in under an hour.

Variations

Sometimes I swap the chicken thighs for drumsticks or breasts depending on what I have. I like adding bell peppers or zucchini for more variety in the veggies. If I want a bolder flavor, I use smoked paprika or drizzle a little balsamic vinegar over the vegetables before roasting.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place everything on a baking sheet and warm at 350°F until hot, which helps the chicken skin stay crisp. For quicker reheating, the microwave works, though the vegetables lose a bit of their roasted texture.

FAQs

Can I use boneless chicken for this recipe?

Yes, I sometimes use boneless thighs or breasts, but I reduce the cooking time so they don’t dry out.

Do I need to peel the garlic before roasting?

No, I roast the whole bulbs with the skins on. Once cooked, the cloves squeeze out easily and spread like butter.

What vegetables work best for roasting?

I like carrots, potatoes, and green beans, but Brussels sprouts, parsnips, or squash also roast beautifully.

How do I make the chicken skin extra crispy?

I pat the chicken dry before seasoning and make sure it’s spaced out on the pan so the skin can crisp instead of steaming.

Can I make this recipe ahead of time?

Yes, I prep the chicken and vegetables ahead of time and keep them covered in the fridge. When ready, I roast everything fresh so the flavors stay vibrant.

Conclusion

Roasted garlic chicken and vegetables is one of those meals I turn to when I want something flavorful, balanced, and easy to put together. I love how the roasted garlic infuses everything with rich, mellow flavor, and the combination of juicy chicken with caramelized veggies always hits the spot. It’s a simple recipe that feels comforting and satisfying every time.

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