Baked Chicken and Vegetables Recipe

This juicy baked chicken and vegetables with crispy, roasted skin is a hearty one-pan dinner. It’s glazed with balsamic mustard sauce for the perfect bite!

Why I Love This Recipe

If you’re a chicken-dinner type 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 it all at the same time.
• Perfect for leftovers. This recipe’s 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. Switch the chicken thighs for drumsticks, breasts, or even turkey.

Ingredient Notes

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

For the Chicken & Veggies

• Chicken thighs – Make sure they’re bone-in. Skin-on is optional.
• Carrots – You don’t need to peel them.
• Bell pepper – I used red peppers but any color is fine.
• Red onion – Feel free to use white or yellow onions.
• Potatoes – Don’t peel them so they maintain their shape a lot better.
• Olive oil – Corn, vegetable, and canola oil work too.
• Salt and pepper – Kosher salt and freshly-cracked black pepper are best.

For the Balsamic Marinade

• Stone ground mustard – Dijon mustard is a great swap.
• Balsamic vinegar – Reduce the amount by half if you use 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 for whatever you’ve got on hand.

Can I Use a Different Cut of Chicken?

Absolutely! The steps are exactly the same but the cooking times will vary slightly. If at any point the chicken is done but the veggies aren’t, remove the chicken from the oven and continue to bake the vegetables until tender.

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

Variation Ideas

This hearty baked chicken and vegetables dinner is a simple way to use up leftover veggies (raw or cooked) during the week.

• Use leftovers. Baby carrots, Garlic Herb Roasted Potatoes, cauliflower, Roasted Broccoli, and sweet potatoes are great additions to this dinner. Stir them into the baking dish 10 minutes before the cooking time is up to reheat without overcooking them.
• Make it spicy. Mix 1/4 teaspoon chili oil into the marinade or sprinkle 1/4-1/2 teaspoon red pepper flakes over the chicken before popping it into the oven for a kick of heat.
• More herbs. Add 1 tablespoon thyme and 1 tablespoon dried parsley into the marinade for an herbier flavor profile. You can also just sprinkle the chicken with fresh parsley once ready.
• Swap the protein. Use turkey instead of chicken for an easy variation.

Tips For Perfectly Roasted Chicken Thighs

It’s easy to nail this crispy, baked chicken and vegetables recipe with the right techniques for marinating and roasting.

• Pat dry. Although the chicken will marinate, patting it dry with paper towels before hand allows it to really soak up the flavors since there’s no additional moisture barrier between the chicken and sauce.
• Score it. Use a sharp knife to score (create small cuts) along the chicken skin to help the meat absorb more flavor as it marinates.
• Right side up. If the chicken thighs are skin-on, make sure that’s the side facing upwards. The skin should never be downwards in the baking dish, otherwise it’ll never get crispy.
• Check for doneness. Before pulling the chicken out of the oven, stick a meat thermometer into the thickest parts of each thigh. It should read 165F if it’s done. Anything under that and it’s still under-cooked.
• Plan well. Don’t bake chicken straight out of the freezer. Pop it into Ziploc bags and thaw overnight in the fridge. If you’re in a rush, place the bag in a bowl of lukewarm water for 1 hour, pour in new water, and soak again for another hour.

Serving Suggestions

This garlicky baked chicken and vegetables dinner is an easy meal on its own. I also love serving it with Wild Mushroom Pasta and Air Fryer Asparagus on the side. More side ideas include my Creamy Butternut Squash Pasta, Creamy Kale & Sausage Pasta, and Brussels Sprouts with Bacon. For something warm and soupy, try my Tuscan Tomato Soup with Rosemary Garlic Croutons.

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

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

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