Hearty roasted chicken dinner (Printable)

Tender roasted chicken and caramelized vegetables cooked with aromatic herbs for an easy, hearty meal.

# What You'll Need:

→ Proteins

01 - 4 bone-in, skin-on chicken thighs

→ Vegetables

02 - 3 medium Yukon Gold potatoes, cut into 1-inch cubes
03 - 2 large carrots, peeled and sliced
04 - 1 red onion, cut into wedges
05 - 1 red bell pepper, cut into strips
06 - 1 cup cherry tomatoes (approximately 150 g)

→ Aromatics & Herbs

07 - 4 cloves garlic, minced
08 - 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
09 - 2 tablespoons fresh thyme leaves (or 1 tablespoon dried)

→ Seasonings & Fats

10 - 3 tablespoons olive oil
11 - 1 teaspoon paprika
12 - 1 teaspoon salt
13 - ½ teaspoon black pepper
14 - Zest of 1 lemon
15 - Juice of ½ lemon

# How to Make It:

01 - Set the oven to 425°F and allow it to reach temperature.
02 - In a large bowl, combine potatoes, carrots, onion, bell pepper, and cherry tomatoes. Drizzle with 2 tablespoons olive oil, then add half the garlic, rosemary, thyme, paprika, salt, and black pepper. Toss carefully to evenly coat all vegetables.
03 - Spread the seasoned vegetables in a single layer on a rimmed baking sheet or roasting pan.
04 - Pat chicken thighs dry using paper towels. Rub with remaining 1 tablespoon olive oil, the remaining garlic, rosemary, thyme, lemon zest, and a pinch of salt and pepper.
05 - Nestle the chicken thighs skin-side up among the prepared vegetables on the baking sheet.
06 - Roast for 40 minutes, basting the chicken with pan juices halfway through cooking.
07 - Squeeze juice of half a lemon over chicken and vegetables. Continue roasting for 10 more minutes, until chicken reaches an internal temperature of 165°F and skin is golden brown, and vegetables are tender.
08 - Allow to rest for 5 minutes before serving. Serve warm, spooning pan juices over chicken and vegetables.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, which means fewer dishes and more time to actually enjoy your meal.
  • The chicken skin gets impossibly crispy while the vegetables underneath soak up all those golden, herby pan juices.
  • It tastes like you spent hours in the kitchen when you really just prepped vegetables and let the oven do the work.
02 -
  • Pat the chicken completely dry before it hits the pan—any moisture will steam the skin instead of crisping it, and that's the whole point of this dish.
  • Don't skip basting halfway through; those pan juices are liquid gold that keep the chicken tender while the skin crackles.
  • Lemon juice at the very end makes the difference between good and unforgettable; add it just before the final roasting so it doesn't cook away.
03 -
  • Use a baking sheet with sides so the juices don't escape and burn on your oven floor; this is also what catches all that golden pan sauce you'll want to spoon over everything.
  • If your pan is crowded, cook in two batches or use two pans rather than piling everything on top of each other, because vegetables need breathing room to caramelize properly.

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