Go Back

Baked Chicken Dinner

A simple and hearty baked chicken dinner, perfect for weeknight meals or special occasions, featuring tender chicken thighs and roasted vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the chicken
  • 4 pieces bone-in, skin-on chicken thighs (about 2–2.5 lb / 900–1,100 g) Or 4 chicken breasts for a leaner option.
  • 3 tbsp olive oil Or 2 tbsp olive oil + 1 tbsp melted butter for extra browning.
  • 3 cloves garlic, minced
  • 1 tbsp Dijon mustard (optional) Check for gluten-free options if required.
  • 1 unit lemon, zested and juiced
  • 1 tsp smoked paprika (or sweet paprika)
  • 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
  • 1 tsp dried rosemary, crushed (or 1 tbsp fresh)
  • 1 tsp onion powder
  • 1 tsp salt Adjust to taste.
  • 1/2 tsp black pepper
For the vegetables
  • 1 lb small potatoes, quartered (Yukon gold or baby potatoes)
  • 2 cups carrots, sliced into 1/2" coins
  • 1 cup broccoli florets (optional) Add late so they don’t overcook.
  • 1 tbsp honey or maple syrup (optional) For a touch of glaze.
  • 1 tbsp fresh parsley, chopped, for garnish
  • 1 unit lemon wedges, for serving

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet or baking dish with parchment or lightly oil it.
  2. In a large bowl, whisk olive oil, minced garlic, Dijon, lemon zest + juice, paprika, thyme, rosemary, onion powder, honey (if using), salt, and pepper.
  3. Pat chicken dry with paper towels. Toss the chicken pieces in the marinade until evenly coated. Let sit 10–15 minutes at room temp (or up to 2 hours in the fridge).
  4. Toss potatoes and carrots in a little olive oil, salt, and pepper. Arrange them in a single layer on the baking sheet. Place chicken thighs skin-side up on top of the veggies.
Cooking
  1. Cover dish loosely with foil and bake for 20 minutes to let the roots start cooking evenly.
  2. Remove foil and roast uncovered for 20–25 more minutes, or until chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crisp.
  3. If using broccoli, scatter florets around the last 12–15 minutes so they get tender and slightly charred without getting mushy.
  4. Let chicken rest 5 minutes before serving. Spoon pan juices over chicken, sprinkle with chopped parsley, and serve with lemon wedges.

Notes

To make a lighter, low-fat version, use skinless chicken breasts and reduce olive oil to 2 tbsp. For gluten-free, check labels on Dijon mustard and any packaged spices. Storing leftovers: Refrigerate in an airtight container for 3–4 days. Reheat in a 350°F (175°C) oven for 10–15 minutes to keep skin crisp, or microwave for 1–2 minutes for quick lunches.