Description
This One Pan Herb Roasted Vegetables & Chicken recipe combines tender, juicy chicken thighs with a colorful medley of roasted vegetables, all infused with fragrant herbs and spices. It’s an easy, wholesome meal perfect for a comforting weeknight dinner or meal prep, offering a delightful blend of flavors and textures with minimal cleanup.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs (or breasts)
Vegetables
- 2 medium potatoes, diced
- 2 carrots, peeled and sliced
- 1 bell pepper, sliced
- 1 zucchini, sliced
Seasonings & Extras
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 lemon, cut into wedges (optional)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for roasting the chicken and vegetables evenly.
- Arrange chicken and vegetables: On a large baking sheet, place the chicken thighs or breasts in the center. Surround them with the diced potatoes, sliced carrots, bell pepper, and zucchini, spreading everything out in a single layer for optimal roasting.
- Season everything: Drizzle the olive oil evenly over the chicken and vegetables. Sprinkle with dried rosemary, thyme, garlic powder, paprika, salt, and pepper. Toss the vegetables gently to ensure they are evenly coated with oil and seasonings, while the chicken is well seasoned.
- Roast the dish: Place the baking sheet in the oven and roast for 35-40 minutes. Stir the vegetables halfway through the cooking time to promote even browning. Roast until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and golden brown.
- Finish and serve: Optionally, squeeze fresh lemon juice over the chicken and vegetables to brighten the flavors just before serving. Serve the dish warm for a hearty and delicious meal.
Notes
- Use bone-in, skin-on chicken thighs for juicier meat and better flavor, but chicken breasts can be substituted as a leaner option.
- Feel free to swap or add vegetables like broccoli, sweet potatoes, or green beans depending on preference and seasonality.
- Ensure vegetables are cut into similar-sized pieces for even cooking.
- Check the internal temperature of the chicken with a meat thermometer to guarantee it is fully cooked.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
