Looking for more free recipes?

Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest and Instagram.

roasted chicken thighs with vegetables

Roasted Chicken and Vegetables

  • Author: Deborah Harroun
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Bake
  • Cuisine: American


Simple ingredients come together to make this Roasted Chicken and Vegetables. It’s easy, healthy, and you can substitute vegetables that you have on hand.



  • 2 teaspoons kosher salt
  • 2 teaspoons Italian seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon pepper
  • 1 pound baby red potatoes, cut in half or in quarters
  • 4 cups broccoli, cut into bite sized pieces
  • 3 large carrots, peeled and cut into small rounds
  • 1/2 lb Brussels sprouts, cut in half or in quarters
  • 1 tablespoon extra virgin olive oil
  • 68 bone-in chicken thighs, skin removed (about 3 1/2 lbs)


  1. Preheat the oven to 400ºF.
  2. In a small bowl, combine the salt, Italian seasoning, smoked paprika and pepper.
  3. Make sure all of the vegetables are roughly the same size, then lay them on a half sheet baking sheet.
  4. Drizzle the olive oil over the vegetables, then sprinkle half of the seasoning mixture over the vegetables. Using a large spoon or your hands, mix the vegetables, oil and seasoning.
  5. Nestle the chicken thighs onto the baking sheet with the vegetables. Sprinkle the remaining seasoning mixture over the chicken.
  6. Bake in the preheated oven until the chicken registers 165º on an instant read thermometer and the vegetables are tender, 35-40 minutes.
  7. Serve the vegetables with the chicken.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.


  • Serving Size: 1/6 of recipe
  • Calories: 435
  • Sugar: 5 g
  • Sodium: 566 mg
  • Fat: 17 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 7 g
  • Protein: 25 g
  • Cholesterol: 117 mg

Keywords: roasted chicken and vegetables