Description
Roasted garlic chicken with vegetables is a delightful dish that combines juicy chicken thighs with a medley of colorful vegetables, all infused with the rich taste of roasted garlic.
Ingredients
Scale
- 4 chicken thighs – bone-in and skin-on for maximum flavor and juiciness.
- 1 head of garlic – cloves separated and peeled.
- 500 grams baby potatoes – halved.
- 3 medium carrots – peeled and cut into chunks.
- 2 bell peppers – sliced.
- 4 tablespoons olive oil.
- 2 teaspoons fresh rosemary – chopped.
- 2 teaspoons fresh thyme – chopped.
- Salt and pepper – to taste.
Instructions
- Pat the chicken thighs dry with paper towels and season with salt and pepper.
- In a large bowl, combine the halved baby potatoes, carrot chunks, sliced bell peppers, and peeled garlic cloves. Drizzle with 2 tablespoons of olive oil, add rosemary, thyme, salt, and pepper, and toss to coat.
- In a large baking dish, place the seasoned chicken thighs skin-side up and surround them with the seasoned vegetables and garlic cloves.
- Drizzle the remaining 2 tablespoons of olive oil over the chicken and vegetables.
- Roast in a preheated oven at 200°C (400°F) for about 40-45 minutes until the chicken reaches an internal temperature of 75°C (165°F) and the skin is golden brown.
- Let the dish rest for a few minutes before serving.
Notes
- Use bone-in, skin-on chicken thighs for the best flavor.
- Fresh vegetables enhance the taste and appearance of the dish.
- Cooking times may vary based on oven and chicken size; always check internal temperature.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
Keywords: roasted garlic chicken, chicken thighs, roasted vegetables, easy dinner recipe