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- 4 bone-in, skin-on chicken thighs - 4 cloves garlic, finely minced - 2 tablespoons fresh rosemary, finely chopped - 1 tablespoon fresh thyme, finely chopped - Zest and juice of 1 lemon Chicken thighs are great for roasting. They give rich flavor and tenderness. The skin crisps up nicely, adding texture. Garlic, rosemary, and thyme create a classic herb mix. The lemon zest and juice add brightness to the dish. - 3 medium carrots, peeled and chopped into 1-inch pieces - 2 cups fresh broccoli florets - 1 red onion, cut into wedges Carrots add sweetness and color. Broccoli brings a nice crunch and nutrition. Red onion adds depth and a slight sweetness when roasted. These veggies complement the chicken and soak up those delicious herbs. - 3 tablespoons extra virgin olive oil - 1 teaspoon sea salt - ½ teaspoon freshly ground black pepper Olive oil helps the chicken and veggies roast perfectly. Salt enhances all the flavors. Black pepper adds a little heat and depth. Together, these ingredients create a tasty and balanced dish. This combination of chicken, veggies, and seasonings results in a meal that is both hearty and bright. It is perfect for family dinners or special occasions. {{ingredient_image_2}} First, you need to preheat your oven to 425°F (220°C). This step helps cook the chicken and veggies evenly. While the oven heats, grab a large baking sheet. Line it with parchment paper. This keeps the sheet clean and makes cleanup easy. Now, let's create the marinade. In a mixing bowl, add the minced garlic, chopped rosemary, and thyme. Then, squeeze in the lemon juice and add the zest. Pour in the olive oil, and sprinkle in the sea salt and black pepper. Whisk this mixture together until it looks nice and smooth. This marinade will give your chicken and veggies a fantastic flavor. Next, take your chicken thighs and pat them dry with paper towels. This helps the skin get crispy. Rub the garlic herb mixture all over the chicken. Make sure to cover every inch. In another bowl, toss the chopped carrots, broccoli, and red onion with a little olive oil, salt, and pepper. Mix it well so the veggies are coated with flavor. Place the marinated chicken in the middle of the baking sheet. Arrange the seasoned veggies around the chicken. Pop the baking sheet into your preheated oven. Roast everything for about 35-40 minutes. The chicken should turn golden brown and reach an internal temperature of 165°F (75°C). The veggies will become tender and slightly caramelized. When the timer goes off, take the sheet out and let it rest for about 5 minutes. This step helps keep the juices locked in before serving. To get crispy chicken skin, start with dry chicken. Use paper towels to pat the skin. This helps the skin crisp up nicely. Next, season well with salt. Salt draws out moisture, helping the skin to crisp. Use high heat when roasting. The oven should be at 425°F (220°C). This high temperature promotes browning and creates that delicious crunch. For great roasted veggies, cut them into even pieces. This ensures they cook at the same rate. Toss the vegetables in olive oil with salt and pepper. The oil helps them brown and caramelize. Spread them out on the baking sheet. If they are too close, they will steam instead of roast. Broccoli, carrots, and onions all roast well together. They add color and flavor to your dish. Presentation makes a big difference in your meal. Arrange the chicken and veggies on a large platter. This creates a beautiful display. Add fresh herbs like rosemary or thyme on top. A few lemon wedges add brightness. This not only looks good, but it also adds fresh flavor. Serve right away for the best taste and texture. Pro Tips Pat the Chicken Dry: Ensuring the chicken thighs are dry before applying the marinade helps achieve a perfectly crispy skin during roasting. Use a Meat Thermometer: To guarantee your chicken is cooked through, use a meat thermometer to check for an internal temperature of 165°F (75°C). Customize Your Veggies: Feel free to swap out the vegetables based on what you have on hand or your personal preferences, such as adding bell peppers or zucchini. Let it Rest: Allowing the chicken and vegetables to rest for a few minutes after roasting helps retain their juiciness and enhances the overall flavor. {{image_4}} You can change up the veggies in this dish. Try using bell peppers for sweetness. Zucchini adds a nice texture. Cauliflower gives a great crunch. You could also use asparagus for a tender bite. Mix and match your favorites to keep it fun. Each choice adds its own flavor and color. While I love chicken thighs for their juicy taste, you can use other cuts too. Chicken breasts are a leaner option. Drumsticks give great flavor and are easy to eat. You may cook a whole chicken for a family feast. Just adjust cooking times based on the cut you choose. Each cut brings a unique taste and texture. Want to switch things up? Try different herbs in your marinade. Oregano or basil add a Mediterranean twist. For a spicy kick, add crushed red pepper. You can also use balsamic vinegar instead of lemon juice for a rich flavor. Experiment with your favorite spices to find the perfect blend. Each variation will make your meal special and new. After enjoying your garlic herb roasted chicken and veggies, let the leftovers cool. Place the chicken and vegetables in an airtight container. Seal it well to keep out air. Store it in the fridge for up to three days. Label the container with the date. This way, you will know when it’s time to eat it. To reheat your delicious meal, use the oven for best results. Preheat the oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes, or until warmed through. If you prefer the microwave, heat in short bursts. Check every minute to avoid overcooking. If you want to save your leftovers for later, freezing is a great option. Pack the chicken and veggies in freezer-safe containers. Make sure to leave some space for expansion. Label each container with the date. You can freeze them for up to three months. When ready to eat, thaw in the fridge overnight, then reheat as mentioned above. Garlic herb roasted chicken takes about 35 to 40 minutes to cook. You want the chicken to be golden brown and reach 165°F (75°C) inside. This ensures it is safe to eat and juicy. While the chicken cooks, the veggies will also become tender and caramelized. Yes, you can use boneless chicken in this recipe. Boneless chicken will cook faster, so check it around 25 to 30 minutes. Make sure the chicken reaches the same internal temperature of 165°F (75°C). The flavor from the garlic and herbs will still shine through. Roasted chicken and veggies pair well with many side dishes. Here are some ideas: - Rice or quinoa for a hearty base - A fresh salad for a crisp contrast - Mashed potatoes for creaminess - Crusty bread to soak up juices These sides bring balance and enhance the meal. Yes, you can make garlic herb roasted chicken in an air fryer. Cook the chicken thighs at 400°F (200°C) for about 20 to 25 minutes. Add the veggies halfway through cooking. This method gives you crispy skin and tender meat while saving time. Enjoy the same great flavors! Garlic herb roasted chicken is a tasty dish that’s easy to make. You learned about the main ingredients, step-by-step cooking methods, and helpful tips. Think about trying different veggies and chicken cuts to switch things up. Remember to store leftovers well for later meals. With these ideas, you can enjoy this meal anytime. Try it out and have fun cooking!

Garlic Herb Roasted Chicken & Veggies

A flavorful roasted chicken dish with garlic, herbs, and colorful vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs
  • 4 cloves garlic, finely minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 piece lemon, zest and juice
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 0.5 teaspoon freshly ground black pepper
  • 3 medium carrots, peeled and chopped into 1-inch pieces
  • 2 cups fresh broccoli florets
  • 1 piece red onion, cut into wedges

Instructions
 

  • Preheat your oven to 425°F (220°C) and prepare a large baking sheet by lining it with parchment paper for easy cleanup.
  • In a mixing bowl, whisk together the minced garlic, chopped rosemary, thyme, lemon zest, lemon juice, olive oil, salt, and black pepper to create a flavorful herb marinade.
  • Pat the chicken thighs dry with paper towels to ensure they roast nicely. Generously rub the garlic herb mixture all over the chicken thighs, making sure every surface is covered to enhance the flavor.
  • In a separate bowl, toss the chopped carrots, broccoli florets, and red onion wedges with an additional drizzle of olive oil, along with salt and pepper, until the vegetables are evenly coated.
  • Arrange the marinated chicken thighs in the center of the prepared baking sheet, and artfully surround them with the seasoned vegetables to create a colorful display.
  • Place the baking sheet into the preheated oven and roast the chicken and vegetables for 35-40 minutes. The chicken should turn golden brown and reach an internal temperature of 165°F (75°C), while the veggies become tender and develop a hint of caramelization.
  • Once cooked, carefully remove the baking sheet from the oven and let the chicken and vegetables rest for about 5 minutes to lock in the juices before serving.

Notes

For an attractive presentation, serve on a large platter and garnish with fresh herbs and lemon wedges.
Keyword chicken, herbs, roasted, vegetables