Can I use chicken breasts for roasted garlic chicken and vegetables?

Yes, you can use chicken breasts, but they cook faster than thighs. Add them to the pan about 10-15 minutes after the vegetables to ensure they don't dry out.

What are the best vegetables to use in roasted garlic chicken and vegetables?

Root vegetables like potatoes and carrots are great. You can also use broccoli, asparagus, or green beans, but add them later in the cooking process as they roast quickly.

How do I store leftovers of this roasted garlic chicken and vegetables dish?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer for the best results.

Do I need to peel the garlic before roasting?

No, roast the whole head with the skin on. Once roasted, the cloves will become soft and can be easily squeezed out of their skins.

roasted garlic chicken and vegetables: 1 Easy Sheet Pan Recipe

Name: Roasted Garlic Chicken and Vegetables
Prep time: PT-493140H11M36S
Cook time: PT-493140H11M36S
Total time: PT-493140H11M36S
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs; 2 cups baby potatoes, halved; 1 large zucchini, sliced into half-moons; 1 red bell pepper, chopped; 1 red onion, cut into wedges; 1 whole head of garlic; 3 tbsp olive oil; 1 tsp dried rosemary; 1 tsp dried thyme; Salt and black pepper to taste

Ingredients

Scale

4 bone-in, skin-on chicken thighs
2 cups baby potatoes, halved
1 large zucchini, sliced into half-moons
1 red bell pepper, chopped
1 red onion, cut into wedges
1 whole head of garlic
3 tbsp olive oil
1 tsp dried rosemary
1 tsp dried thyme
Salt and black pepper to taste

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Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: In a large bowl, toss the potatoes, zucchini, bell pepper, and onion with 2 tablespoons of olive oil, rosemary, thyme, salt, and pepper.
Step 3: Pat the chicken thighs dry and season both sides with salt and pepper. Place them on the prepared baking sheet.
Step 4: Arrange the seasoned vegetables around the chicken pieces in a single layer.
Step 5: Slice the top off the garlic head, drizzle with the remaining olive oil, wrap in foil, and place on the sheet pan.
Step 6: Roast for 40-45 minutes until the chicken is golden and cooked through (165°F) and the vegetables are tender. Let rest for 5 minutes before serving.

Notes

For extra crispy skin, ensure the chicken is very dry before seasoning.

Prep Time: PT15M
Cook Time: PT45M
Category: Main Dishes & Savory Recipes
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 450 kcal
Sugar: 4g
Sodium: 580mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 38g
Cholesterol: 95mg