One Pan Herb Roasted Vegetables & Chicken Recipe
There’s nothing quite like sitting down to a comforting, colorful dinner that came together with next to no effort, and that’s exactly what you get with this One Pan Herb Roasted Vegetables & Chicken. This dish is a weeknight treasure: juicy, flavorful chicken thighs nestled among a vibrant medley of tender potatoes, sweet carrots, bell pepper, and zucchini, all roasted together on a single sheet pan. The herbs and spices do the heavy lifting, perfuming your kitchen and infusing the chicken and veggies with deep, savory notes. This is the kind of recipe you’ll want to bookmark and revisit all year long whenever you crave a hearty, wholesome meal with minimal cleanup.
Ingredients You’ll Need
You’ll be amazed at how simple ingredients can come together to create such a satisfying dish. Each element plays a unique role, whether it’s adding color, texture, or a burst of flavor to your One Pan Herb Roasted Vegetables & Chicken.
- Chicken Thighs (or Breasts): Go for bone-in, skin-on for juicy meat and a crisp, golden skin, but breasts work beautifully if you prefer white meat.
- Potatoes: Diced potatoes soak up all those delicious pan juices and add a hearty base to the meal.
- Carrots: Peeled and sliced, carrots lend natural sweetness and a lovely pop of orange.
- Bell Pepper: Sliced bell pepper brings brightness and a juicy crunch to every bite.
- Zucchini: This veggie roasts up tender and adds a subtle, fresh flavor that balances the richer ingredients.
- Olive Oil: A generous drizzle ensures everything roasts up golden and delicious, while carrying the herbs and spices onto every morsel.
- Dried Rosemary: This herb brings piney, aromatic notes that pair beautifully with roasted chicken.
- Dried Thyme: Earthy and subtle, thyme rounds out the flavors and adds depth without overpowering the dish.
- Garlic Powder: For an even hit of garlicky goodness that seeps into every corner of the pan.
- Paprika: A dash of paprika gives warmth and a gorgeous hint of color.
- Salt and Pepper: Essential for bringing out the best in every ingredient—don’t be shy!
- Lemon Wedges (optional): A squeeze of fresh lemon just before serving brightens everything up and adds a touch of zing.
How to Make One Pan Herb Roasted Vegetables & Chicken
Step 1: Preheat Your Oven
Set your oven to 400°F (200°C) so it’s good and hot before the chicken and vegetables go in. A preheated oven is key for getting that irresistible golden color and perfectly roasted edges in your One Pan Herb Roasted Vegetables & Chicken.
Step 2: Arrange Chicken and Vegetables
On a large baking sheet, place your chicken thighs (or breasts) right in the center. Scatter the diced potatoes, sliced carrots, bell pepper, and zucchini all around the chicken. This way, everything cooks evenly and soaks up the savory juices from the chicken as it roasts.
Step 3: Season and Toss
Drizzle the olive oil over both the chicken and the vegetables. Sprinkle everything with rosemary, thyme, garlic powder, paprika, salt, and pepper. Use your hands or a spatula to toss the vegetables so they’re well coated and glistening with oil and spices, but keep the chicken settled in the center.
Step 4: Roast to Perfection
Slide your pan into the oven and roast for 35 to 40 minutes. You’ll want to stir the vegetables about halfway through to make sure they cook evenly and develop that beautiful golden color. The One Pan Herb Roasted Vegetables & Chicken is done when the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender and caramelized at the edges.
Step 5: Finishing Touches
If you love a pop of brightness, squeeze fresh lemon juice over the top right before serving. This step is optional, but it lifts all the flavors and makes your One Pan Herb Roasted Vegetables & Chicken truly sing. Serve everything warm, right from the pan.
How to Serve One Pan Herb Roasted Vegetables & Chicken
Garnishes
For a final flourish, sprinkle chopped fresh parsley or a few thyme leaves over the dish after roasting. A little extra lemon zest can add a punch of citrus, while a dusting of flaky sea salt just before serving really brings out every flavor in the One Pan Herb Roasted Vegetables & Chicken.
Side Dishes
This meal is nearly a complete dinner on its own, but if you want to round it out, serve it with a crisp green salad, warm crusty bread, or even a scoop of creamy mashed potatoes to soak up all those delicious juices.
Creative Ways to Present
For a crowd-pleasing touch, serve your One Pan Herb Roasted Vegetables & Chicken straight from the baking sheet at the table—family style! Or, arrange portions in wide, shallow bowls so everyone gets a perfect mix of chicken and veggies. You can even slice the chicken and pile it on top of the vegetables for a more elegant plated look.
Make Ahead and Storage
Storing Leftovers
Leftover One Pan Herb Roasted Vegetables & Chicken keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors meld and deepen as they sit, making the leftovers extra tasty for lunch or a quick weeknight dinner.
Freezing
If you want to freeze extra portions, let everything cool completely first. Store in freezer-safe containers for up to two months. While the texture of the vegetables may soften a bit after thawing, the dish still delivers on flavor and heartiness.
Reheating
To reheat, simply spread your leftovers on a baking sheet and warm in a 350°F (175°C) oven until heated through. This helps recapture some of that original roasted texture. If you’re in a hurry, the microwave works too—just cover loosely and heat until steaming hot.
FAQs
Can I use boneless, skinless chicken instead of bone-in, skin-on?
Absolutely! Boneless, skinless chicken thighs or breasts work well, though they may cook a little faster. Keep an eye on them and check for doneness at around the 25 to 30 minute mark to avoid overcooking.
What other vegetables can I use?
Feel free to swap in whatever you have on hand—broccoli, cauliflower, sweet potatoes, or even Brussels sprouts are all wonderful in this One Pan Herb Roasted Vegetables & Chicken. Just keep the pieces roughly the same size for even cooking.
Can I make this dish ahead of time?
Yes! You can prep everything ahead by chopping the veggies and mixing the seasonings. Store them separately, then assemble and roast when you’re ready for dinner. This makes the One Pan Herb Roasted Vegetables & Chicken a lifesaver for busy nights.
How can I tell if the chicken is cooked through?
The best way is to use a meat thermometer—the chicken should register 165°F (75°C) at the thickest part. If you don’t have a thermometer, pierce the chicken; the juices should run clear with no pinkness.
Do I need to peel the potatoes and carrots?
Peeling carrots is recommended for the best texture, but potatoes are up to you. If yours have thin, clean skins, feel free to leave them on for extra fiber and rustic charm in your One Pan Herb Roasted Vegetables & Chicken.
Final Thoughts
You truly can’t go wrong with this One Pan Herb Roasted Vegetables & Chicken—it’s easy, flavorful, and makes your whole kitchen smell amazing. Whether you’re feeding your family or just want something wholesome and fuss-free, this recipe is sure to become a new favorite. Give it a try this week and savor every colorful, comforting bite!
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One Pan Herb Roasted Vegetables & Chicken Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This One Pan Herb Roasted Vegetables & Chicken recipe offers a delicious, easy-to-make meal that combines tender, juicy chicken thighs with a medley of roasted vegetables seasoned with aromatic herbs. Perfect for a wholesome weeknight dinner, this dish requires minimal prep and cleanup while delivering vibrant flavors and comforting textures.
Ingredients
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 & Oil
- 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
Garnish (Optional)
- 1 lemon, cut into wedges
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and vegetables evenly and to achieve a crispy outside texture.
- Arrange Ingredients on Baking Sheet: On a large baking sheet, place the chicken thighs or breasts in the center, creating space around them. Surround the chicken with the diced potatoes, sliced carrots, bell pepper, and zucchini to ensure even roasting.
- Season and Oil: 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 coat them thoroughly in the oil and seasonings, ensuring flavorful roasting.
- Roast: Place the baking sheet in the oven and roast for 35-40 minutes. Halfway through the cooking time, stir the vegetables to promote even browning and to prevent sticking. Cook until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and golden brown.
- Add Lemon and Serve: When done, optionally squeeze fresh lemon juice over the roasted chicken and vegetables to add brightness. Serve the dish warm for a comforting meal.
Notes
- Bone-in, skin-on chicken thighs provide juicier meat and more flavor, but breasts can be used for a leaner option.
- Feel free to substitute or add other vegetables like Brussels sprouts, sweet potatoes, or mushrooms.
- Adjust seasoning amounts according to your taste preference for more or less spice.
- Ensure the internal temperature of the chicken reaches 165°F (75°C) for safe consumption.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1 chicken thigh with vegetables)
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 110 mg
