If you’re looking for a quick, healthy, and delicious dinner that’s as simple as it is flexible, Easy Roasted Chicken and Veggies is the perfect choice. This dish brings together tender chicken thighs and vibrant roasted vegetables, all seasoned with just the right balance of herbs and spices.
The beauty of this recipe lies in its adaptability. Whether you’re meal prepping or cooking for a family dinner, you can easily swap ingredients to suit your preferences or what’s in season. You’ll find yourself turning to this recipe time and time again. Especially knowing it can be made in less than 40 minutes, with minimal fuss and maximum flavour.
Ingredient Breakdown
- Chicken Thigh Fillets: Boneless, skinless chicken thighs are perfect for this dish due to their juicy, tender texture. Their slightly higher fat content keeps them moist during roasting, making them nearly foolproof.
- Tabasco Sauce: A dash of heat from tabasco sauce adds a zesty kick to the chicken marinade. Feel free to adjust the quantity based on your spice preference.
- Sea Salt & Smoked Paprika: These are your core seasonings. The sea salt enhances the natural flavours, while smoked paprika lends a subtle smoky richness to the chicken.
- Garlic Granules: This ingredient adds a mild, rounded garlic flavour without the harshness of fresh garlic, making it perfect for the oven.
- Freshly Ground Black Pepper: A simple seasoning to balance the other spices and add a bit of warmth to the flavour profile.
- Tenderstem Broccoli: This variety of broccoli is thinner and more delicate than regular broccoli. With a tender stem that roasts beautifully, it adds a fresh, slightly bitter bite.
- Green Beans: These crunchy vegetables bring a pop of green and a bit of snap. They contrast wonderfully with the soft, roasted chicken.
- Bell Peppers & Red Onion: Sweet and colourful, bell peppers bring juiciness and crunch, while the red onion caramelises beautifully in the oven, adding depth to the flavour.
- Dried Mixed Herbs: A blend of herbs like oregano, thyme, and basil gives the vegetables a fragrant, earthy seasoning.
- Extra-Virgin Olive Oil: A light drizzle coats the vegetables. This helps them to roast evenly and brings out their natural sweetness and flavour.
Roasting the Chicken
One of the best things about making Easy Roasted Chicken and Veggies is how straightforward it is to prepare the chicken. The marinating process is simple. A quick toss in Tabasco sauce, sea salt, smoked paprika, garlic granules, and freshly ground black pepper. Letting the chicken sit in the marinade for a short time (while you prep your vegetables) ensures that the flavours penetrate the meat. However you can also marinate it longer for even more intensity.
When it comes to roasting, chicken thighs are incredibly forgiving. Thanks to their higher fat content, they don’t dry out as easily as other cuts of chicken. They’re more forgiving even if left in the oven for a little longer. Roasting them at a high temperature of 220°C (or 200°C fan) ensures a crispy, golden exterior while keeping the interior moist and tender. Whether you’re cooking immediately or meal prepping, these thighs will come out beautifully every time.
Versatile Vegetables: How to Make This Recipe Your Own
One of the most appealing aspects of Easy Roasted Chicken and Veggies is the flexibility with the vegetables. While the recipe calls for tenderstem broccoli, green beans, bell peppers, and red onions, feel free to make it your own based on what you have in the fridge or what’s in season.
For example, swap the tenderstem broccoli for asparagus or Brussels sprouts for a different twist. Root vegetables like carrots, sweet potatoes, or parsnips are also great options. They can help make a heartier, more filling meal. The key to perfectly roasted veggies is to cut them into similar-sized pieces, ensuring even cooking.
Different Herbs and Spices to Try
While the original recipe uses a straightforward mix of tabasco, paprika, and garlic granules, feel free to experiment with different herbs and spices to suit your tastes. If you’re a fan of a more robust flavour, try adding some cumin or chilli powder to the chicken marinade. A squeeze of fresh lemon juice right before serving can help brighten up the dish. It also helps balance the richness of the roasted vegetables and chicken.
For the veggies, swap out the dried mixed herbs for fresh rosemary, thyme, or basil if you prefer a more fragrant, garden-fresh taste. If you want to add a bit of sweetness, a drizzle of honey over the vegetables before roasting can provide a lovely caramelised finish. The versatility of this dish means it can adapt to any mood or dietary preference. Don’t be afraid to get creative with the flavours.
Meal Prepping Made Easy
If you’re someone who likes to plan ahead, Easy Roasted Chicken and Veggies is ideal for meal prepping. You can easily roast the vegetables ahead of time. Then store them in airtight containers, and keep them in the fridge for up to four days. When you’re ready to eat, simply pop the chicken in the oven for 20-25 minutes. Then you’ve got a healthy, home-cooked meal in no time.
To ensure the best texture when meal prepping, roast the vegetables first. They tend to hold up better in the fridge than the chicken. Once the vegetables are roasted, store them in separate containers, and use the same baking tray to cook the chicken. This reduces clean-up time and ensures you can enjoy the flavours of the roasted vegetables right alongside the perfectly cooked chicken. Whether you’re preparing lunch for the week or simply making a quick dinner, this recipe delivers on convenience and flavour.
More Chicken Recipes
If you’ve enjoyed making these Easy Roasted Chicken and Veggies, here are some more of my recipes I think you’ll like:
- Chicken Parm: A classic chicken parm, no frills, no fuss. Each cutlet is then topped with a simple yet rich homemade tomato sauce and finished with yet more parmigiano reggiano and mozzarella.
- Chimichurri Chicken: Chicken so good it’ll make you dance! The chicken is marinated in a tasty combination of herbs and spices then seared until perfectly cooked and juicy.
- Kimchi Chicken Katsu: This kimchi chicken katsu recipe puts a Korean spin on a Japanese classic. The chicken gets marinated in kimchi juice, before being breaded and fried to golden perfection.
- Chicken Biryani: This recipe is an homage to the iconic Hyderabadi Biryani. A perfect blend of Mughlai and Telugu culinary traditions.
If you’d like to see how I make all these recipes and more, head on over to my Instagram!
Easy Roasted Chicken and Veggies
Perfect for meal prepping!
If you want something simple, delicious and healthy for dinner, then this colourful meal is just perfect! The beauty of this recipe is its flexibility. Open your fridge, think about the ingredients you and your friends/family love, and make it your own!
Swap the green beans, tenderstem broccoli, bell peppers and red onions for your favourite veggies, or for whatever is going bad. Protein wise, you can substitute the chicken thigh fillets for salmon, prawns, or even sausages. The same applies for the seasoning – you can use any combination of herbs and spices. As long as you’re swapping ingredients for similar amounts, you’re all good!
- Prep Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Chicken
Ingredients
For the chicken:
- 1 kg chicken thigh fillets (boneless, skinless chicken thighs)
- 1 tbsp tabasco
- 1¼ tsps fine sea salt
- 1 tsp smoked paprika
- 1 tsp garlic granules
- ½ tsp freshly-ground black pepper
For the veggies:
- 125 g tenderstem broccoli
- 125 g trimmed green beans
- 2 bell peppers
- 1 large red onion
- 1 tsp dried mixed herbs
- extra-virgin olive oil
Instructions
- Heat your oven to 220℃ / fan 200℃. Place the chicken in a large bowl, add the remaining ingredients and toss well to coat. Let marinate at room temperature while you prepare the vegetables.
- Cut the vegetables into small pieces, such that they will cook evenly. In this case, it means cutting the tenderstem broccoli into quarters, the green beans into halves, and the bell peppers and onion into 1inch-pieces (approx.).
- Transfer the vegetables to a large baking tray. Add the dried mixed herbs and season with sea salt and freshly-ground black pepper. Drizzle with extra-virgin olive oil and toss to coat. Spread the vegetables in a single layer; it’s alright if there’s a little bit of overlap.
- If meal prepping, roast the veggies first for 12 to 15 mins, or until browned and tender-crisp. Transfer the roasted veggies to tupperware containers, then roast the chicken in the same baking tray (no need to wash it) for 20 to 25 minutes, or until cooked through. 1 baking tray means less cleaning up!
- If making this recipe to eat immediately, use two baking trays. Put the chicken in the oven first. Once it’s been in the oven for 5 minutes, put the vegetables in. Serve as is, or pair with rice, roasted sweet potatoes, or make wraps out of it.
Equipment
Buy Now →Notes
The equipment section above contains affiliate links to products we use and love!
2 responses
Delicious and so easy!!
Can you please convert your measurements for US use? Cookly Bookly used to provide this option, which was very much appreciated.
So happy to hear it! I will work on adding this feature.