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Oven Roasted Chicken & Vegetables ~ Pan seared seasoned chicken thighs roasted in the oven with fresh herbed vegetables ~ The Complete Savorist

Oven-Roasted Chicken and Vegetables

Course: Dinner
Cuisine: American
Keyword: Chicken, Gluten Free, Hearty, One Pan, Vegetables
Author: Michelle De La Cerda

Pan seared seasoned chicken thighs roasted in the oven with fresh herbed vegetables.



  • 6-8 chicken thighs (bone-in, skin-on)
  • 1/4 tsp Salt; +/- to taste
  • 1/4 tsp Pepper; +/- to taste
  • 1/4 tsp Granulated Garlic; +/- to taste
  • 1/4 tsp Paprika; +/- to taste
  • 3/4 lb green beans; trimmed and cut
  • 4 large red potatoes; chopped/cubed (~1.5 lbs)
  • 8 oz mushrooms; sliced
  • 3-4 carrots; chopped (8 oz)
  • 1/2 medium onion; sliced
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt +/- to taste
  • 1/2 tsp pepper +/- to taste
  • 1 tsp granulated garlic
  • 1/2 tsp thyme
  • 1/2 tsp parsley


  1. Preheat oven to 375°F.

  2. Pull back the skin and sprinkle with salt, pepper, garlic, and paprika. Replace skin and sprinkle both sides with the same seasonings.

  3. Add 1 tbsp oil to a skillet over medium-high heat, once hot, sear both sides of the chicken, about 2 minutes.
  4. Place the chicken in a large pan, reserving the cooking oil.
  5. Prep the vegetables and toss them with the revered cooking oil and the remaining tablespoon of olive oil.
  6. Add the garlic, salt, pepper, thyme, and parsley, toss well.
  7. Place the vegetables in the pan around the chicken.
  8. Cover with foil.
  9. Bake for 45 minutes.
  10. After 45 minutes, check for doneness.
  11. If not done, resume cooking uncovered, until the chicken's internal temperature is 145°F; remove from oven and allow to rest. (While resting it will get to the correct 160°F)

  12. Serve and Enjoy.