Roasted Chicken with Mixed Vegetables and Chickpeas

This easy roasted chicken dinner brings together juicy chicken, browned vegetables, and hearty chickpeas on one pan. It’s the kind of meal that feels comforting enough for Sunday supper but straightforward enough for a busy weeknight. Serve it with lemon, herbs, or a quick yogurt sauce if you want a fresh finish.

Recipe at a glance

Yield: 4 servings
Prep time: 20 minutes
Cook time: 40 to 50 minutes
Total time: 1 hour to 1 hour 10 minutes

Ingredients

• 2 pounds bone-in, skin-on chicken thighs and/or drumsticks
• 2 tablespoons olive oil, divided
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 3 medium carrots, cut into 1-inch pieces
• 2 medium parsnips or sweet potatoes, cut into 1-inch pieces
• 1 red onion, cut into wedges
• 1 small head cauliflower, cut into florets
• 1 15-ounce can chickpeas, drained, rinsed, and patted dry
• 2 tablespoons chopped parsley, for serving
• 1 lemon, cut into wedges, for serving

Optional serving sauce: 1/2 cup plain Greek yogurt, 1 teaspoon lemon juice, and a pinch of salt stirred together

Instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan or roasting pan with parchment for easier cleanup.
2. Pat the chicken dry with paper towels. In a small bowl, mix 1 tablespoon olive oil with 1 teaspoon salt, 1/2 teaspoon black pepper, the garlic powder, thyme, and smoked paprika. Rub the seasoning all over the chicken.
3. On the prepared pan, toss the carrots, parsnips, and red onion with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Spread them into an even layer and nestle the chicken pieces on top or between the vegetables, skin side up.
4. Roast for 20 minutes. The vegetables should start to soften at the edges, and the chicken skin should begin to turn golden.
5. Meanwhile, toss the cauliflower and chickpeas with a small pinch of salt and a drizzle of oil if they look dry.
6. Remove the pan from the oven, add the cauliflower and chickpeas around the chicken, and return it to the oven. Roast for 20 to 30 minutes more, until the chicken reaches 165°F in the thickest part and the vegetables are browned and tender.
7. If you want a deeper finish, broil for 1 to 2 minutes at the end, watching closely so the chicken skin and vegetables do not burn.
8. Rest the chicken for 5 minutes before serving. Spoon the vegetables and chickpeas onto plates, then top with chicken, parsley, and lemon wedges. Add the yogurt sauce if using.

Tips

Dry chickpeas roast better than wet ones, so take a moment to blot them after rinsing. If you prefer extra-crisp vegetables, do not overcrowd the pan; use two pans if needed. You can also swap in other sturdy vegetables such as Brussels sprouts, butternut squash, or potatoes.

For the chicken, thighs and drumsticks stay juicy and are forgiving in the oven. If you use boneless pieces, start checking them earlier, since they can cook faster.

Serving ideas

This meal is satisfying on its own, but crusty bread or warm rice makes it stretch a little farther. A squeeze of lemon right before serving brightens the roasted flavors, and a spoonful of yogurt sauce adds a cool, tangy contrast.

Storage notes

Cool leftovers within 2 hours and refrigerate them in shallow containers. Store the chicken and vegetables for up to 4 days. Reheat gently in a 325°F oven until hot, or microwave in short bursts, adding a splash of water or broth if the vegetables seem dry. For the best texture, reheat just what you plan to eat.

Sources

• FoodSafety.gov Safe Minimum Internal Temperatures
• Nutrition.gov Roast Chicken