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
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 & 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
