Name: Roasted Garlic Chicken with Vegetables Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 4 chicken thighs – bone-in and skin-on; Salt and pepper – to taste; 2 tablespoons olive oil (for drizzling over chicken); 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; 2 teaspoons fresh rosemary – chopped; 2 teaspoons fresh thyme – chopped; 2 tablespoons olive oil (for vegetables); Salt and pepper – to taste

Description

This roasted garlic chicken with vegetables recipe features juicy bone-in, skin-on chicken thighs roasted to perfection alongside a medley of baby potatoes, carrots, bell peppers, and whole garlic cloves. Infused with fresh rosemary and thyme and drizzled with olive oil, this hearty and flavorful dish is simple to prepare and perfect for a comforting family meal.

Ingredients

Scale

Chicken

4 chicken thighs – bone-in and skin-on
Salt and pepper – to taste
2 tablespoons olive oil (for drizzling over chicken)

Vegetables and Seasonings

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
2 teaspoons fresh rosemary – chopped
2 teaspoons fresh thyme – chopped
2 tablespoons olive oil (for vegetables)
Salt and pepper – to taste

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Instructions

Prepare the chicken: Pat the chicken thighs dry thoroughly with paper towels to ensure crisp skin. Season both sides generously with salt and pepper.
Season the vegetables: 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, sprinkle in the chopped rosemary and thyme, and season with salt and pepper. Toss everything until well coated.
Arrange in baking dish: Place the seasoned chicken thighs skin-side up in a large baking dish. Surround the chicken with the seasoned vegetables and garlic cloves, spreading them evenly.
Drizzle with oil: Pour the remaining 2 tablespoons of olive oil evenly over the chicken and vegetables to enhance browning and flavor.
Roast: Preheat the oven to 200°C (400°F). Roast the chicken and vegetables for about 40 to 45 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the skin is golden brown and crispy.
Rest and serve: Remove the baking dish from the oven and let the chicken rest for a few minutes to retain its juices before serving.

Notes

Use bone-in, skin-on chicken thighs for the best flavor and moisture.
Make sure to pat the chicken dry to get crispy skin during roasting.
You can check the doneness of chicken using a meat thermometer; 75°C (165°F) is the safe internal temperature.
If baby potatoes are large, cut them into smaller pieces to ensure even cooking with the other vegetables.
Letting the dish rest helps the juices redistribute, making the chicken juicy and tender.