Easy Roasted Chicken and Vegetables
A quick and simple roasted chicken and vegetable dish that showcases flavor and convenience, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces Bone-in, skin-on chicken thighs Juicy protein source that stays moist when cooked.
- 2 tablespoons Olive oil Flavor enhancer and moisture retention.
- 1 teaspoon Garlic powder Adds depth to the flavor profile.
- 1 teaspoon Onion powder Provides a savory base.
- 1 teaspoon Smoked paprika Introduces a gentle smokiness.
- 1 teaspoon Salt Essential for enhancing all flavors.
- 1/2 teaspoon Pepper Adds a touch of heat and balance.
Vegetables
- 3 cups Mixed vegetables (bell peppers, zucchini, and carrots) Nutritional balance and colorful presentation.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Pat the chicken thighs dry and place them in a mixing bowl.
- Chop the mixed vegetables into bite-sized pieces and toss them into the bowl with the chicken.
- Drizzle olive oil over the chicken and vegetables, then add garlic powder, onion powder, paprika, salt, and pepper. Toss to coat evenly.
Cooking
- Spread the mixture onto a baking sheet lined with parchment paper. Roast in the oven for about 20 minutes, until the chicken reaches 165°F (75°C) and the vegetables are tender and caramelized.
- Remove from the oven, let it rest for a few minutes, garnish with fresh herbs, and serve.
Notes
Feel free to experiment with different vegetables and spices. This dish is perfect for meal prep and can be easily reheated.