Description
This One Pan Herb Roasted Vegetables & Chicken recipe offers a simple, hearty meal combining juicy, flavorful chicken thighs with a medley of tender roasted vegetables seasoned with aromatic herbs and spices. Perfect for an effortless weeknight dinner, everything cooks together on a single baking sheet for easy prep and clean-up.
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
- 1 lemon, cut into wedges (optional)
Instructions
- Preheat Oven: Begin by preheating your oven to 400°F (200°C) to ensure it reaches the perfect temperature for roasting your ingredients evenly.
- Arrange Ingredients: On a large baking sheet, place the chicken thighs or breasts in the center. Surround the chicken with the diced potatoes, sliced carrots, bell pepper, and zucchini, spreading everything out to allow for even roasting.
- Season and Oil: Drizzle the olive oil 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 the oil and seasonings while leaving the chicken well-seasoned on top.
- Roast: Place the baking sheet in the preheated oven and roast for 35 to 40 minutes. Halfway through cooking, stir the vegetables to promote even browning and tenderness. The chicken is done when its internal temperature reaches 165°F (75°C) and the vegetables are golden and tender.
- Finish and Serve: If desired, squeeze fresh lemon juice over the chicken and vegetables just before serving to add a bright, fresh flavor. Serve warm and enjoy your delicious one-pan meal.
Notes
- Using bone-in, skin-on chicken thighs keeps the meat juicy and adds flavor during roasting.
- Feel free to swap in your favorite seasonal vegetables or adjust quantities depending on preference.
- Make sure to check the internal temperature of the chicken for safe consumption.
- For a crisper skin, you can broil the chicken for 2-3 minutes at the end of roasting, watching carefully to avoid burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
