Baked Chicken and Vegetables Recipe

This is juicy Baked Chicken and Vegetables A hearty one-pan dinner with crispy, roasted skin. It is glazed with balsamic mustard sauce for the perfect bite!

Why I love this recipe

If you're a chicken-dinner kind of person, this One-Pan Baked Chicken and Vegetables will be one of your go-to recipes for weeknights.

• Ideal for gatherings. Double or triple the recipe as needed and bake all at the same time.
• Perfect for leftovers. This recipe is a quick way to use up leftover roasted potatoes, carrots, and broccoli.
• Easy clean up. You only need a bowl and a baking dish to make this easy roasted chicken dinner.
• versatile Swap the chicken thighs for drumsticks, breasts or even turkey.

Material notes

Sweet carrots, peppers, and onions nicely balance the tang of vinegar in the marinade. Scroll down to the recipe card at the bottom of the post for exact amounts.

For chicken and vegetables

• chicken thighs Make sure they are bone-in. Skin-on is optional.
• carrot- You don't need to peel them.
• pepper- I used cayenne but any color is fine.
• red onion- Feel free to use white or yellow onions.
• potato- Do not peel them so they retain their shape much better.
• olive oil- Corn, vegetable, and canola oils also work.
• salt and pepper- Kosher salt and freshly-cracked black pepper are best.

For the Balsamic Marinade

• Crushed Mustard- Dijon mustard is a great swap.
• Balsamic Vinegar- Cut the amount in half if you use it Balsamic reduction.
• olive oil- Feel free to use avocado, corn, canola or vegetable oil for this.
• Rosemary – Use fresh or dried.
• garlic- Fresh garlic and garlic paste are best.
• salt and pepper- Go with what you have.

Can I use a different cut of chicken?

Absolutely! The steps are exactly the same but the cooking time will vary slightly. If at any point the chicken is done but the vegetables are not, remove the chicken from the oven and continue baking until the vegetables are tender.

• Boneless, skinless chicken breasts: 25-35 minutes.
• Drumsticks: 30-40 minutes.
• Leg Quarter: 45-55 minutes.

concept of variation

This hearty baked chicken and vegetable dinner is an easy way to use up leftover vegetables (raw or cooked) during the week.

• Use leftovers. baby carrots, Garlic Herb Roasted Potatoescauliflower, Roasted BroccoliAnd sweet potatoes are a great addition to this dinner. 10 minutes before the end of the cooking time, stir them into the baking dish to reheat them without overcooking them.
• Make it spicy. Mix 1/4 teaspoon of chili oil into the marinade or sprinkle 1/4-1/2 teaspoon of red pepper flakes over the chicken before placing it in the oven.
• More medicinal. Add 1 tablespoon thyme and 1 tablespoon dried parsley to the marinade for an herbier flavor profile. You can sprinkle the chicken with fresh parsley once it's ready.
• Make protein swaps. For an easy variation, use turkey instead of chicken.

Tips for perfectly fried chicken thighs

This crispy, baked chicken and vegetable recipe is easy to nail with the right marinating and roasting techniques.

• Pat dry. Although the chicken will marinate, drying it with paper towels before hand really allows the flavors to soak in because there is no additional moisture barrier between the chicken and the sauce.
• Score it. Use a sharp knife to score (make small cuts) along the skin of the chicken to help the meat absorb more flavor as it marinates.
• Right side up. If the chicken thighs are skin-on, make sure the side is facing up. The baking dish should never be skin side down, otherwise it will never get crispy.
• Check for functionality. Before pulling the chicken out of the oven, stick a meat thermometer into the thickest part of each thigh. If it does, it should read 165F. Anything and it is still undercooked.
• Plan well. Do not bake chicken directly from the freezer. Pop it in a ziplock bag and thaw overnight in the fridge. If you're in a hurry, soak the bag in a bowl of lukewarm water for 1 hour, pour in fresh water, and soak again for another hour.

Serving advice

This Garlic Baked Chicken and Vegetable Dinner is an easy meal on its own. I also love to serve it with Wild mushroom pasta And Air Fryer Asparagus I also include more side ideas on the side Creamy Butternut Squash Pasta, Creamy Kale and Sausage PastaAnd Brussels sprouts with bacon. For something warm and soupy, try mine Tuscan Tomato Soup with Rosemary Garlic Croutons.

Set leftovers aside to cool in a cool, dry place away from direct heat and sunlight.

• Fridge: Store it in an airtight container for up to 5 days. You can also cover the baking dish with foil. If the chicken tastes sour or bitter, discard it immediately.
• To reheat it: Sprinkle with 1/2 teaspoon water and microwave for one minute or until heated through. For larger portions, use the oven at 300F for 15-20 minutes.

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