Description
One pan herb chicken and roasted veggies brings together tender chicken breasts seasoned with fresh herbs alongside colorful vegetables all cooked together on a single sheet pan for easy cleanup. Your dinner comes together in about thirty minutes with minimal effort, making it perfect for busy weeknights when you need something wholesome and satisfying.
Ingredients
Scale
Protein:
- 4 bone-in, skin-on chicken thighs
Vegetables:
- 500 grams baby potatoes, halved
- 2 bell peppers (one red and one yellow), sliced
- 1 medium zucchini, sliced
- 1 large red onion, cut into wedges
- 4 cloves garlic, minced
Seasonings and Oil:
- 4 tablespoons olive oil
- 2 sprigs fresh rosemary, chopped
- 2 sprigs fresh thyme, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Heat your oven to 400°F and let it warm while you prep everything else.
- Toss your 4 bone-in, skin-on chicken thighs with 2 tablespoons of olive oil, 4 minced garlic cloves, 2 chopped rosemary sprigs, 2 chopped thyme sprigs, 1 teaspoon of salt, and 1 teaspoon of black pepper until the chicken is completely coated.
- In a separate bowl, combine your 500 grams of halved baby potatoes, 2 sliced bell peppers, 1 sliced zucchini, and 1 red onion cut into wedges.
- Drizzle the vegetable mixture with the remaining 2 tablespoons of olive oil, then season with salt and black pepper to your taste and toss everything together.
- Arrange the seasoned chicken thighs in the center of your large baking dish, then spread the vegetables around and between them.
- Roast at 400°F for 35 to 40 minutes until your chicken reaches an internal temperature of 165°F and the vegetables turn golden and tender.
Notes
- Pat your chicken thighs dry before coating them with oil and herbs so they brown better and crisp up nicely on the edges.
- Cut your vegetables into similar-sized pieces so everything finishes cooking at the same time and avoids some pieces being undercooked while others turn mushy.
- Arrange the chicken in the center of your pan and vegetables around it so the chicken cooks evenly without the veggies blocking the heat.
- For a vegetarian version, simply skip the chicken and add chickpeas or extra vegetables like broccoli and Brussels sprouts, increasing the roasting time by about 5-10 minutes until everything is golden and tender.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Roasted Chicken
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 445 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 110 mg