A simple, no-fuss meal with roasted chicken and a medley of vegetables.
A simple, no-fuss meal with roasted chicken and a medley of vegetables is the epitome of comfort food that is easy to prepare yet full of flavor.
The combination of juicy, tender roasted chicken paired with a variety of roasted vegetables creates a satisfying, well-balanced dish that is perfect for any day of the week. It’s an ideal option for anyone seeking a quick, wholesome meal that requires minimal effort but still delivers on taste and nutrition.
To begin, preheat the oven to 400°F (200°C). Start by preparing the chicken. You can roast a whole chicken, chicken thighs, or breasts—whichever you prefer. Season the chicken with olive oil, salt, pepper, and your choice of herbs like rosemary, thyme, or garlic.
You can also add a squeeze of lemon juice or zest to brighten up the flavors. For extra richness, rub the skin with butter or drizzle some olive oil to ensure a golden, crispy exterior.
Next, prepare the vegetables. Choose a variety of hearty vegetables like carrots, potatoes, bell peppers, zucchini, and onions. Cut them into even-sized pieces, ensuring they cook evenly.
Toss the vegetables in olive oil, salt, pepper, and a sprinkle of dried herbs like thyme or oregano. You can also add a pinch of paprika or garlic powder for added flavor.
Place the seasoned chicken and vegetables on a baking sheet or in a roasting pan, making sure the chicken is positioned in the center with the vegetables arranged around it.
Roast everything in the oven for about 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
Once done, remove from the oven and allow the chicken to rest for a few minutes before carving. Serve the roasted chicken alongside the vegetables, drizzling any pan juices over the top for extra flavor.