Oven-Roasted Chicken with Garlic Potatoes & Veggies

This is a simple, home-cooked roast chicken meal that is easy to make and feeds the whole family.

This Oven-Roasted Chicken with Garlic Potatoes & Veggies is a one-pan dinner that cooks well and tastes great. The chicken stays juicy and the potatoes soak up garlic and olive oil. For another easy garlic-chicken idea, see this cheesy chicken garlic wraps recipe.

Why This Recipe Works

Roasting at high heat gives the chicken a brown, crisp skin while keeping the meat moist. The potatoes and mixed vegetables roast at the same time and get nice color and flavor from the garlic and spices. The simple blend of olive oil, thyme, and paprika brings warmth and depth without hiding the chicken’s taste. If you like garlic-forward pasta dishes, this method shares similar flavors to this garlic parmesan chicken pasta but in a roast form.

Why you should try this recipe

• It is easy to make with few steps.
• It cooks all in one pan for less cleanup.
• It feeds many people and works for leftovers.
• The flavors are simple and familiar.

How to make Oven-Roasted Chicken with Garlic Potatoes & Veggies

Start by prepping the chicken and chopping the vegetables. Season the chicken well and toss the potatoes and veggies so they get coated with oil and spices. Roast everything together until the chicken reaches 165°F (75°C). For another oven comfort-food idea, you can compare methods with this best meatloaf recipe.

Ingredients :

• 1 whole chicken
• 4 medium potatoes, chopped
• 2 cups mixed vegetables (carrots, broccoli, bell peppers)
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste

Equipments Needed

• Roasting pan or large baking sheet with sides
• Large bowl for tossing veggies
• Knife and cutting board
• Meat thermometer
• Oven mitts

Step-by-Step Instructions :

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the potatoes and mixed vegetables with olive oil, garlic, thyme, paprika, salt, and pepper.
3. Place the whole chicken in a roasting pan and season with salt, pepper, and any remaining spices.
4. Surround the chicken with the prepared veggies and potatoes.
5. Roast in the oven for about 1 hour and 15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
6. Let the chicken rest for 10 minutes before carving and serving with the roasted vegetables.

How to serve Oven-Roasted Chicken with Garlic Potatoes & Veggies

Carve the chicken and place slices on a serving platter. Spoon the roasted potatoes and vegetables around the meat. Serve warm with a simple green salad or bread. The pan juices can be spooned over the chicken for extra flavor.

How to store Oven-Roasted Chicken with Garlic Potatoes & Veggies

• Cool leftovers within two hours.
• Store in airtight containers in the fridge for up to 3–4 days.
• Freeze cooked chicken and veggies for up to 2 months. Thaw in the fridge before reheating.
• Reheat in the oven at 350°F (175°C) until heated through to keep texture.

Tips & Tricks

• Pat the chicken dry before seasoning for crisper skin.
• Cut potatoes into similar sizes so they cook evenly.
• Use a meat thermometer for best results.
• If veggies brown too fast, cover loosely with foil and finish roasting.
• Let the chicken rest to keep juices inside.

Variations & Substitutions

• Use sweet potatoes instead of regular potatoes for a sweeter flavor.
• Swap thyme for rosemary or oregano.
• Add lemon halves in the cavity of the chicken for a bright note.
• Use bone-in chicken pieces if you prefer shorter cook time; watch temps and time.

FAQs

Q: Can I use frozen vegetables?
A: Yes, but add them later in the roast so they do not get too soft.

Q: How do I know the chicken is done?
A: The internal temperature should read 165°F (75°C) in the thickest part of the thigh without touching bone.

Q: Can I roast at a lower temperature?
A: Yes, you can roast at 375°F (190°C) for longer; expect a longer cook time and check the temp.

Q: Can I cook this in two pans if I have a small roasting pan?
A: Yes, split the chicken and veggies into two pans and rotate in the oven for even cooking.

Conclusion

This roast is a simple, reliable meal that works any night of the week. For more roasted chicken and vegetable ideas, check this Roasted Chicken And Vegetables – Jo Cooks. If you want a classic approach to perfect roast chicken, see Ina Garten’s Perfect Roast Chicken Recipe – NYT Cooking.

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