Roasted Chicken and Veggies Recipe

Indulge in the savory delight of tender roasted chicken paired with a medley of colorful, flavorful veggies. This recipe promises a wholesome meal that’s both satisfying and nutritious.


  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 cups baby potatoes, halved
  • 2 cups carrots, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 4 cloves garlic, minced


  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, mix together olive oil, dried thyme, dried rosemary, salt, and pepper.
  3. Place the chicken thighs on a baking sheet lined with parchment paper. Rub the olive oil mixture evenly over the chicken thighs.
  4. In a large bowl, toss together the baby potatoes, carrots, bell peppers, red onion, and minced garlic with a drizzle of olive oil, salt, and pepper.
  5. Arrange the vegetable mixture around the chicken thighs on the baking sheet.
  6. Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized.
  7. Serve hot, garnished with fresh herbs if desired. Enjoy your delicious roasted chicken and veggies!

This recipe offers a simple yet delightful way to enjoy a hearty meal bursting with flavors.

Leave a Comment