roasted chicken thighs and vegetables
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Vegetable
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. An alternative definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains, but include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as pulses.
One-Pan Roasted Chicken And Vegetables
Ingredients To Make Roasted Chicken And Veggies
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- 1½–2 lbs. bone-in, skin-on chicken thighs (May substitute 1 lb. boneless, skinless chicken thighs)
- 12 oz whole carrots (~6–8 medium), cut into carrot sticks
- 12 oz green beans (~2 large handfuls), washed and trimmed
- 12 oz baby red potatoes, halved or quartered (may sub cubed sweet potatoes)
- 1 medium red onion, cut into wedges
- 3–4 garlic cloves, minced
- 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
- 2 teaspoons fresh thyme (or ¾ teaspoon dried thyme)
- 1/2 tablespoon olive oil or avocado oil* (Use 1 tablespoon oil if using boneless/skinless chicken thighs)
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
INSTRUCTIONS
- Preheat oven to 425ºF. Line a large rimmed, baking sheet with parchment paper.
- Toss the chopped vegetables and herbs with oil directly on the baking sheet.
- Place chicken thighs on top of the vegetables.
- Season chicken and veggies with salt and pepper.
- Bake until the chicken is cooked through and the baby potatoes are tender, about 30-35 minutes. Toss and turn the vegetables once or twice during cooking.
Pan-Roasted Chicken and Vegetables
Ingredients
- 2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
- 1 large onion, coarsely chopped
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1-1/4 teaspoons salt, divided
- 1 teaspoon dried rosemary, crushed, divided
- 3/4 teaspoon pepper, divided
- 1/2 teaspoon paprika
- 6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
- 6 cups fresh baby spinach (about 6 ounces)
Directions
- Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
- In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes.
- Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.
What other vegetables pair well with chicken?
Many other vegetables pair well with chicken! Any root vegetable, like carrots or parsnips, could be added. You can even try broccoli florets and sweet potatoes.
Should I cover my chicken vegetables when roasting?
Vegetables do not need to be covered when roasting. For even cooking and browning, make sure to cut up all vegetables to be the same size.
What goes well with roasted chicken?
Many sides go well with this roasted chicken, including dinner rolls, rice pilaf and spinach salad. Check out the most common sheet pan dinner mistakes. Research contributed by Sarah Fischer, Taste of Home Culinary Assistant.
Roasted Chicken And Vegetables
INGREDIENTS
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- 2 pounds chicken breasts, thighs or drumsticks
- 4 medium potatoes peeled and cut in cubes
- 1 large onion cut in wedges
- 2 cups cherry tomatoes or regular tomatoes cut into quarters
- 6 cloves garlic minced
- 1 red bell pepper roughly chopped
- 1 cup kalamata olives
- 4 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon smoked paprika
- salt and pepper to taste
- 3 basil leaves chopped
INSTRUCTIONS
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Preheat the oven to 375°F.
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Season the ingredients: Add the potatoes, onion, tomatoes, peppers, and olives to a large bowl, and the chicken to another bowl. Add half of each the garlic, oil, vinegar, salt, pepper, and paprika over the veggies, and the other half of these ingredients to the chicken. Toss everything well.
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Roast: Dump the veggies into a large 9×13 baking dish. Arrange the chicken over the veggies. Roast for 1 hour, or until the chicken is cooked through and the potatoes are fork tender.
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Serve – Sprinkle the fresh basil all over the chicken and veggies. Serve, and drizzle some of the pan juices over the chicken.
What other types of veggies can I use?
You can use this recipe as an easy weeknight meal and an opportunity to use up those vegetables that are sitting in your fridge begging for a delicious use. Give some of these a try:
- Green beans
- Corn
- Zucchini
- Cauliflower
- Broccoli
- Carrots
- Parsnips
- Brussels Sprouts
- Kale
How to serve
I adore this recipe because it truly is a meal all in its own. You have chicken as your protein, potatoes as your starch, and a big roasted vegetable medley.
How to store leftovers
Leftovers will last you 4 days stored in an airtight container in the fridge. You can store the veggies and chicken separate if you prefer, but I just tossed everything together.
Reheat either in the microwave, or transfer the leftovers to a baking dish, cover with foil, and cook at 375F for about 10 minutes or until warmed through.
Freezing
If you want to freeze your leftovers, they will last up 4 months stored in an airtight container or large freezer bag. Keep in mind that the veggies, after being cooked and frozen, will soften quite a bit.
To thaw straight from the freezer you can use the microwave, or transfer the leftovers to a baking dish, cover with foil, and cook at 375F for about 15-20 minutes or until warmed through.
Sheet Pan Roasted Chicken with Root Vegetables
Ingredients
- 12 ounces Brussels sprouts, trimmed and halved
- 12 ounces red potatoes, unpeeled, cut into 1-inch pieces
- 6 shallots, peeled and halved lengthwise
- 4 medium carrots, peeled and cut into 2-inch lengths, thick ends halved lengthwise
- 6 garlic cloves, peeled
- 1 Tbsp vegetable oil
- 4 tsp minced fresh thyme or 1 1/2 tsp dried, divided
- 2 tsp minced fresh rosemary or 3/4 tsp dried, divided
- 1 tsp sugar
- Salt and pepper
- 2 Tbsp unsalted butter, melted
- 2.5 – 3 lbs bone-in, skin-on chicken thighs
Instructions
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Adjust oven rack to upper-middle position and preheat oven to 475 degrees.
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Toss Brussels sprouts, potatoes, shallots, carrots, garlic, oil, 2 tsp fresh thyme, 1 tsp fresh rosemary, sugar, 3/4 tsp salt, 1/4 tsp pepper together in a large mixing bowl.
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In a small mixing bowl stir together melted butter, remaining 2 tsp fresh thyme, remaining 1 tsp fresh rosemary, 1/4 tsp salt and 1/8 tsp pepper. Pat chicken dry with paper towels and season with salt and pepper.
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Place vegetables in a single layer on an 18 by 13-inch rimmed baking sheet, arranging Brussels sprouts in center.
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Place chicken, skin side up, on top of vegetables, arranging breasts pieces in center and thighs and drumsticks around perimeter of sheet (since I only used thighs I mostly just placed them over the Brussels sprouts).
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Brush chicken with herb butter. Roast until breasts register 165 degrees and drumsticks/thighs register 175 degrees, 35 – 40 minutes, rotating pan halfway through roasting.
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Remove sheet from oven, tent loosely with aluminum foil and let rest 5 minutes (I actually skipped this step). Transfer chicken to platter or plates.
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Toss vegetables with pan juices, season with salt and pepper to taste and transfer to platter or plates and serve warm (I also sprinkled on a little fresh parsley which is optional).
Oven Baked Chicken Thighs with Vegetables
Ingredients
Directions
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Preheat oven to 400°F with oven rack in bottom third of oven. Heat 1 tablespoon of the oil in a large cast-iron skillet on stove-top over medium-high. Pat chicken dry with a paper towel; sprinkle evenly with 1 1⁄2 teaspoons of the salt and 1⁄2 teaspoon of the pepper.
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Place chicken, skin side down, in hot oil. Add lemon halves, cut sides down, to skillet. Cook until chicken skin is golden and crisp and lemons are charred, about 10 minutes. Transfer lemons to a rimmed baking sheet. Flip chicken, and continue cooking until golden on both sides, 4 to 5 minutes. Transfer chicken to baking sheet with lemons. Pour drippings from skillet into a small bowl, and reserve. Add water to skillet, and stir to loosen browned bits on bottom with a wooden spoon. Discard liquid; wipe skillet clean.
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Heat remaining 3 tablespoons of the oil in skillet over medium-high. Add sweet potatoes, and cook 2 minutes. Add Brussels sprouts and shallots to skillet. Sprinkle vegetables with remaining 1 teaspoon salt. Cook until charred, about 5 minutes. Remove skillet from heat.
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Add grated garlic, whole-grain mustard, honey, Worcestershire sauce, and juice of 2 of the charred lemon halves (about 1 tablespoon) to reserved drippings in bowl, and whisk to combine. Return charred lemon halves (including squeezed lemon halves) to skillet with vegetables. Place chicken, skin side up, on top. Pour the drippings mixture evenly over chicken.
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Place skillet in preheated oven, and bake until vegetables are tender and a thermometer inserted in thickest portion of chicken registers 160°F, 15 to 18 minutes. Remove from oven, and let stand 10 minutes (chicken temperature should rise to 165°F). Sprinkle with chopped rosemary and remaining 1⁄2 teaspoon pepper. Garnish with rosemary sprigs.
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