Juicy bone-in chicken thighs with crispy skin and a full assortment of tender, roasted winter vegetables make for a simple and cozy meal that’s perfect for any day of the week.
This roasted chicken and vegetables recipe will be the only one you need this winter!
A versatile Meal Roasted all in one pan
In the colder months, I love to have dinner roasting in the oven. The extra warmth in the kitchen, the delicious smells, and the ease of a one-pan roasted chicken and veggies dinner make for a perfect busy weeknight or a lazy weekend.
In either case, it only takes a little more than an hour to make roasted chicken thighs with potatoes and carrots, and most of that time is completely hands-off!
I tested this recipe several times and found that the best time to add the Brussels sprouts to the roasted chicken and potatoes was during the last 30 minutes of baking, and I don’t stir them in. This way, the sprouts stay crisp-tender, and won’t get mushy or overcooked.
If you’re looking for a similar recipe but with different flavors or veggies, check out my Greek Sheet Pan Chicken with veggies, olives, and feta cheese, or Roasted Chicken and Potatoes with Middle Eastern spices.
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken Thighs: Bone-in and skin-on chicken thighs are usually the most inexpensive cut of chicken, which is ridiculous since they are full of so much flavor! We’ll bake the chicken with the skin side up so that it gets crispy. This recipe will work with boneless chicken or chicken breasts, but the timing of the recipe works best with chicken thighs.
- Potatoes: Use baby potatoes for this recipe; I prefer the red ones for their color, creamy texture, and earthy flavor. Baby golds will work the same, with a more buttery flavor and soft texture. Wash the potatoes, remove any imperfections, and cut them in half. If any of the potatoes are larger, cut them into quarters.
- Carrots and Onions: I like the flavor of roasted red onions, but you can use a regular yellow onion if that’s what you have. Peel and cut the carrots into large chunks. Too small, and the pieces will get mushy.
- Brussels Sprouts: My favorite fall and winter veggie! Wash and trim the sprouts by removing the loose outer leaves and cutting the stem end away if it’s dry. Slice the sprouts in half.
- Seasonings: Smoked Paprika adds a savory, smoky flavor that pairs wonderfully with fresh garlic and fresh or dried thyme. You’ll also want to season the chicken and veggies well with salt and pepper.
- Lemon: I like to add the juice from half a lemon to the seasoning for the chicken. This gives it a bit of brightness. You might also like to serve your oven roasted chicken with lemon wedges for people to add a little extra.
- Olive Oil: Use light olive oil (rather than extra virgin olive oil) for roasting, or any other neutral-flavored oil, such as avocado oil.
More Roast Chicken Recipes
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Roasted Chicken and Vegetables
Equipment
- Roasting pan 9 x 13 inch (23 x 33 cm) or 10 x 14 inch
Ingredients
Chicken and vegetables
- 6 (900 g) chicken thighs about 2 pounds, bone-in, skin on
- 1 pound (450 g) baby red potatoes sliced in half
- 1 medium red onion quartered
- 8 ounces (225 g) carrots peeled and cut into chunks
- 4 large garlic cloves minced
- ½ medium lemon juiced
Seasoning mixture
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- 1 teaspoon fresh thyme or use ½ teaspoon dried thyme
- 2 tablespoons (30 ml) olive oil
Brussels sprouts
- 12 ounces (340 g) Brussels sprouts trimmed and sliced in half
- 1 tablespoon (15 ml) olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon smoked paprika
- Fresh thyme for garnish
Instructions
- Preheat the oven to 400°F (200°C), or 180°C if using a fan oven.
- Combine the potatoes, onion, carrots, garlic, lemon juice, salt, pepper, smoked paprika, thyme, and olive oil in a large bowl and toss until coated.
- Add the chicken thighs to the bowl and turn them until the seasoning mixture covers the skin and the undersides.
- Spread everything in a 9 x 13 inch (23 x 33 cm) or 10 x 14 inch (25 x 36 cm) roasting pan with the chicken placed between the vegetables with the skin facing up.
- Cover the pan tightly with foil and place it in the oven for 30 minutes.
- Stir the Brussels sprouts with olive oil, salt, pepper, and smoked paprika in a separate bowl.
- Remove the foil from the pan and place the Brussels sprouts on top of the vegetables.
- Return the pan to the oven and roast for 30 minutes or until the vegetables are tender and the chicken reaches 165°F (74°C).
- If you want the chicken skin more crisp, place the pan under the broiler for one to two minutes and watch closely so the Brussels sprouts do not darken too much.
- Garnish with fresh thyme and serve.
Notes:
- A 9 x 13-inch pan creates a closer fit, which gives softer vegetables with less browning. A 10 x 14-inch pan gives more space, which produces more color and slightly crisper textures.
- If the potatoes are larger than baby size, cut them into smaller equal pieces so they roast at the same rate as the carrots.
- Arrange the chicken with the skin facing up so it browns well. For extra browning, broil the chicken for a few minutes before serving.
- For deeper color on the Brussels sprouts, place them cut side down on the surface of the pan.
- Seasoning variations: Try it with Italian Herbs, Extra lemon juice and lemon zest, or with some Cajun seasoning added for some heat.
- Storage: Keep leftovers in an airtight container in the fridge. Enjoy within 4 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Recipe Tips
- Try this recipe with any other bone-in chicken pieces. Legs, drumsticks, or even chicken breasts will work! You could even use a whole chicken, cut into pieces. Keep in mind that chicken breasts will take a bit longer to cook through than roasted chicken thighs, so use a thermometer to check for doneness.
- Choose your baking pan. A 9 x 13-inch pan creates a closer fit, which gives softer vegetables with less browning. A 10 x 14-inch pan (like a large roasting pan or a sheet pan) gives more space, which produces more color and slightly crisper textures.
- If the chicken skin isn’t crispy enough for you, place just the chicken under the broiler for a few minutes to finish it off.
- Serve this meal exactly as it is, or add some crusty bread, rice, or pasta to make it even more filling.
- If you don’t like brussel sprouts, leave them out! Or replace them with a vegetable that takes about the same amount of time to cook, such as green beans, broccoli, or cauliflower.
Leave a Review!