Description
This One-Pan Herb Chicken & Roasted Veggie Bake is the ultimate easy dinner idea. Packed with juicy chicken thighs, crispy roasted vegetables, and fragrant herbs, it’s a healthy, delicious one-pan meal perfect for busy weeknights. Try this flavor-loaded herb chicken recipe today!
Ingredients
4 bone-in, skin-on chicken thighs
1.5 lbs baby potatoes, halved or quartered
3 carrots, sliced
1 red onion, cut into chunks
1 zucchini, sliced
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper
1 lemon, for squeezing
Instructions
1. Pat the chicken thighs dry with paper towels.
2. Cut potatoes, carrots, zucchini, and onion into bite-sized pieces.
3. In a small bowl, mix olive oil, garlic, thyme, rosemary, oregano, salt, and pepper.
4. Toss the vegetables with half the herb mixture and spread on a sheet pan.
5. Rub the remaining herb mix on the chicken thighs and nestle them among the veggies.
6. Roast at 425°F (220°C) for 35–40 minutes until chicken is golden and veggies are tender.
7. Optionally broil for 2 minutes to deepen color.
8. Squeeze fresh lemon juice over everything before serving.
Notes
Dry the chicken skin well before seasoning to ensure crispiness.
Don’t overcrowd the pan to allow proper roasting.
Rotate the pan halfway through baking for even cooking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 460
- Sugar: 6g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 125mg