Italian Roasted Chicken and Vegetables

Introduction

Italian Roasted Chicken and Vegetables is a classic one-pan Sunday dinner inspired by traditional nonna-style cooking. Tender, crispy-skinned chicken roasts slowly alongside golden potatoes, sweet carrots, and juicy cherry tomatoes, all seasoned with garlic, rosemary, and olive oil. This simple, rustic meal is full of deep Mediterranean flavors and requires minimal effort—perfect for family gatherings or cozy weekend dinners.

Ingredients

For the Chicken and Vegetables

• 4 bone-in chicken thighs (or 2 chicken leg quarters)
• 1 lb (450g) baby potatoes, halved
• 2 cups cherry tomatoes
• 2 medium carrots, cut into chunks
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 2–3 sprigs fresh rosemary
• Juice of ½ lemon (optional but recommended)

Instructions

Step 1 – Preheat the Oven

Preheat your oven to 400°F (200°C).

Step 2 – Prepare the Vegetables

In a large mixing bowl, add potatoes, carrots, and cherry tomatoes. Drizzle with 2 tablespoons olive oil, add garlic, salt, pepper, and Italian seasoning. Toss well to coat.

Step 3 – Season the Chicken

Pat chicken dry with paper towels. Rub with remaining olive oil, paprika, salt, and pepper.

Step 4 – Arrange in Pan

Place vegetables in a large baking dish or sheet pan. Lay the chicken pieces on top of the vegetables. Add rosemary sprigs and squeeze lemon juice over everything.

Step 5 – Roast

Roast uncovered for 50–55 minutes, or until:

• Chicken skin is golden and crispy
• Internal temperature reaches 165°F (74°C)
• Potatoes are fork-tender

Step 6 – Rest and Serve

Let rest for 5 minutes before serving. Garnish with extra rosemary if desired.

Tips for Best Results

• Don’t overcrowd the pan — space helps the chicken get crispy.
• Use bone-in chicken for juicier results.
• If tomatoes brown too quickly, loosely cover with foil halfway through.
• Add onions or zucchini for extra veggies if you like.

Frequently Asked Questions

1. Can I use chicken breast instead of thighs?
   Yes, but reduce cooking time to about 35–40 minutes to avoid dryness.
2. Can I make this dish ahead of time?
   Yes! Roast fully, cool, and reheat before serving.
3. What vegetables work best with roasted chicken?
   Potatoes, carrots, onions, zucchini, and bell peppers all work great.
4. Is this recipe gluten-free?
   Yes — naturally gluten-free.
5. Can I cook this in an air fryer?
   Yes, but cook chicken and vegetables separately for best texture.
6. What can I serve with this?
   Serve with crusty Italian bread or a simple green salad.