Roasted Chicken and Vegetables

Roasted Chicken And Vegetables Recipe

No Photo

Have you made this?

 Share your own photo!

Susan McLaughlin


★★★★★ 1 vote


1 lb
red potatoes, unpeeled and halved
2 large
carrots, cut in 3" pieces
1 large
onion, cut in 8 wedges
garlic cloves, unpeeled
2 Tbsp
olive oil
1 tsp
3/4 tsp
rosemary, dried
1/2 tsp
8 medium
chicken thighs, skinless
1 medium
red bell pepper, cut in 6 wedges
1 medium
green bell pepper, cut in 6 wedges

How to Make Roasted Chicken and Vegetables


  • 1Preheat oven to 425. In 15 1/2 x 10 1/2" roasting pan or 15 by 10" glass baking dish.
  • 2Toss potatoes, carrots, onion and garlic with olive oil, 1/2 teaspoon salt, 1/2 teaspoon dried rosemary, crushed, and 1/4 teaspoon black pepper.
  • 3Cover roasting pan; roast vegetables 20 minutes.
  • 4Remove pan from oven; uncover.
  • 5Add chicken and pepper wedges; toss with 1/2 teaspoon salt, 1/4 teaspoon dried rosemary, crushed, and 1/4 teaspoon black pepper.
  • 6Roast uncovered 25 minutes; stir vegetables and chicken to brown evenly.
  • 7Roast 25 minutes longer or until vegetables are golden and juices run clear when chicken is pierced with a knife.
  • 8Add 1/2 cup hot water, stirring to loosen brown from bottom of casserole; spoon sauce over chicken and vegetables to serve.
  • 9If you like, cut through skin of each garlic clove and spread the soft sweet tasting garlic over chicken and vegetables.

Printable Recipe Card

About Roasted Chicken and Vegetables

Course/Dish: Chicken, Roasts
Other Tag: Quick & Easy