Grilled Chicken and Vegetables Recipe

This one is juicy Grilled chicken and vegetables Served with crispy grilled crust, it makes for a hearty one-pot dinner. Topped with balsamic mustard sauce, it tastes perfect!

Why I love this recipe

If you're a chicken person for dinner, this one-pot roasted chicken and veggies will be one of your go-to recipes for weeknights.

• Great for parties. Double or triple the recipe as needed and bake at the same time.
• Great for leftovers. This recipe is a quick way to use up leftover roasted potatoes, carrots, and broccoli.
• Easy to clean. All you need is a bowl and a baking sheet to make this easy grilled chicken dinner.
• Versatile. Swap chicken thighs for drumsticks, chicken breasts, or even turkey.

Ingredient description

The sweet carrots, peppers, and onions perfectly balance the flavor of the vinegar in the marinade. Scroll to the recipe card at the bottom of the post for exact quantities.

chicken and vegetables

• Chicken Thigh—— Make sure they are bone-in. Skin on is optional.
• carrot– You don't need to peel them.
• bell pepper – I used red pepper, but any color will work.
• red onion—— Feel free to use white or yellow onions.
• potato– Don't peel them so they hold their shape better.
• olive oil- Corn, vegetable, and canola oils are also effective.
• salt and pepper – Kosher salt and fresh black pepper are best.

Balsamic vinegar marinade

• Stone ground mustard – Dijon mustard is a great substitute.
• Balsamic Vinegar – If using, halve dosage Balsamic vinegar reduction.
• olive oil- Feel free to use avocado, corn, canola or vegetable oil.
• rosemary– Use fresh or dried.
• garlic – Fresh garlic and minced garlic are best.
• salt and pepper – Go get whatever you have on hand.

Can I use different cuts of chicken?

Absolutely! The steps are exactly the same, but the cooking time is slightly different. If at any time the chicken is done but the vegetables are not, remove the chicken from the oven and continue roasting the vegetables until tender.

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

changing ideas

This hearty roasted chicken and vegetable dinner is an easy way to use up leftover vegetables (raw or cooked) from the week.

• Use leftovers. baby carrots, Garlic Herb Roasted Potatoescauliflower, Roasted Cauliflowerand sweet potatoes are a great addition to this dinner. Stir them into the roasting pan 10 minutes before the end of the cooking time so they can be reheated without overcooking.
• 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 and place in the oven to heat through.
• More herbs. Add 1 tablespoon thyme and 1 tablespoon dried parsley to the marinade for a more herbaceous flavor. You can also sprinkle the chicken with fresh parsley when it's ready.
• Exchange protein. Use turkey instead of chicken for a simple change.

Tips for Perfect Grilled Chicken Thighs

Crispy grilled chicken and vegetable recipes are easy to whip up with the right marinating and roasting techniques.

• Pat dry. While the chicken will marinate, patting it dry with paper towels beforehand allows the chicken to really absorb the flavors since there's no extra moisture barrier between the chicken and the sauce.
• Rate it Score (make small slits) along the skin of the chicken with a sharp knife to help the meat absorb more flavor while it marinates.
• Right side up. If the chicken legs are skin-on, make sure that side is facing up. It should never be skin side down in the baking pan or it will never crisp.
• Check for doneness. Before removing the chicken from the oven, insert a meat thermometer into the thickest part of each thigh. If completed, the reading should be 165F. Anything below that is not cooked yet.
• Plan well. Do not grill chicken straight from the refrigerator. Place in a ziplock bag and thaw in the refrigerator overnight. If you're in a hurry, soak the bag in a bowl of warm water for 1 hour, pour in new water, and soak for another hour.

Food recommendations

This garlic roasted chicken and veggies dinner is an easy meal in itself. I also like to match it Wild Mushroom Pasta and Air Fryer Asparagus On the side. More side thoughts include mine Creamy Butternut Squash Pasta, Creamy Kale Sausage Pastaand Brussels Sprouts with Bacon. For something warm and thick, try mine Tuscan tomato soup with rosemary garlic croutons.

Place leftovers in a cool, dry place to cool, away from direct heat and sunlight.

• refrigerator: Store in an airtight container for up to 5 days. You can also cover the baking sheet with foil. If the chicken tastes sour or bitter, discard immediately.
• To reheat: Sprinkle with 1/2 teaspoon water and microwave for one minute or until lukewarm. For larger portions, bake in oven at 300 degrees Fahrenheit for 15-20 minutes.

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