If you’re looking for a simple, flavorful, and satisfying meal that requires minimal cleanup, look no further than this One Pan Herb Roasted Vegetables & Chicken. It’s the ultimate dinner solution when you need something hearty and healthy, but don’t want to spend hours in the kitchen. With juicy, tender chicken and perfectly roasted vegetables, this dish has everything you need in one pan. Plus, it’s loaded with fresh herbs, garlic, and olive oil, so the flavor is out of this world.
This meal is a weeknight winner—quick to prepare, full of flavor, and so easy to customize based on what you have on hand. I love making this on busy nights when I want a comforting dinner that doesn’t require much effort. You can even prep everything ahead of time and have it ready to pop in the oven when you’re ready for dinner.
Why You’ll Love This Recipe
- Minimal Cleanup – Everything cooks in one pan, making cleanup a breeze.
- Time-Saving – Ready in under 45 minutes, so it’s perfect for busy weeknights.
- Packed with Flavor – Fresh herbs, garlic, and olive oil infuse both the chicken and vegetables with irresistible taste.
- Customizable – Swap out vegetables or protein to fit your preferences.
- Healthy and Hearty – A balanced meal that combines protein and fiber-packed veggies.
- Family-Friendly – Everyone will love this one-pan meal—it’s kid-approved and picky-eater-friendly.
- Meal Prep Friendly – Makes great leftovers and can be reheated easily throughout the week.
Ingredients You’ll Need
- Chicken thighs (or breasts) – I love using bone-in, skin-on chicken thighs for extra juiciness, but boneless, skinless chicken breasts work fine too.
- Potatoes – I use baby potatoes or Yukon gold potatoes for a creamy texture when roasted.
- Carrots – They add a bit of sweetness and color to the dish.
- Red onion – Adds a mild sweetness that caramelizes beautifully when roasted.
- Zucchini – A great way to add some green and balance out the other flavors.
- Olive oil – To coat the vegetables and chicken, ensuring they roast up golden and delicious.
- Garlic – For that irresistible savory punch.
- Fresh herbs – I use rosemary, thyme, and parsley, but feel free to mix up your favorite herbs.
- Lemon – A squeeze of fresh lemon juice at the end brightens up the whole dish.
- Salt and pepper – To taste, and to bring out all the natural flavors.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Prep your ingredients
Preheat your oven to 400°F (200°C). While the oven is heating, prep your ingredients. Cut the potatoes in halves or quarters, slice the carrots into rounds, chop the zucchini into half-moons, and cut the red onion into wedges. Pat the chicken thighs dry with a paper towel to ensure they get crispy during roasting.
Step 2: Season the vegetables
In a large bowl, toss the potatoes, carrots, zucchini, and red onion with olive oil, garlic, fresh herbs (rosemary, thyme), salt, and pepper. Make sure everything is evenly coated with the oil and seasonings.
Step 3: Prepare the chicken
Rub the chicken thighs (or breasts) with olive oil, then season them generously with salt, pepper, and any remaining herbs. You can also add a bit of garlic powder for extra flavor.
Step 4: Arrange everything on the pan
On a large sheet pan, arrange the seasoned vegetables in a single layer. Place the chicken thighs on top of the veggies, skin-side up. This allows the chicken to roast beautifully while letting the veggies absorb all the savory flavors from the chicken.
Step 5: Roast in the oven
Place the sheet pan in the oven and roast for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and golden brown. You can check the vegetables by poking a fork into the potatoes and carrots to ensure they’re soft.
Step 6: Serve and garnish
Once everything is roasted to perfection, remove the pan from the oven. Squeeze fresh lemon juice over the chicken and veggies for a burst of brightness. Garnish with fresh parsley if desired.
Helpful Tips
- Choose your chicken wisely – Bone-in, skin-on chicken thighs give the best flavor and juiciness. If you’re using chicken breasts, be careful not to overcook them, as they can dry out.
- Customize your vegetables – You can swap out the zucchini for bell peppers, add some Brussels sprouts, or throw in some sweet potatoes for a twist. The beauty of this dish is how adaptable it is.
- Add extra flavor with garlic butter – If you want to take it to the next level, melt some butter with garlic and drizzle it over the chicken and vegetables in the last 5 minutes of roasting.
- Use a sheet pan liner – If you want even easier cleanup, line your sheet pan with parchment paper or aluminum foil.
- Meal prep – You can prep everything ahead of time, store it in the fridge, and roast it later when you’re ready to cook. Just keep the chicken and veggies separate until you’re ready to pop them on the sheet pan.
- Serve with a side – This dish is great on its own, but you can also serve it with a fresh side salad or some crusty bread to soak up the juices.
Frequently Asked Questions (FAQs)
Can I use boneless, skinless chicken breasts instead of thighs?
Yes! Boneless, skinless chicken breasts will work well in this recipe, but they’ll cook faster, so check the internal temperature after about 25-30 minutes. Be careful not to overcook them.
What if I don’t have fresh herbs?
No problem! You can use dried herbs instead of fresh. Just use about 1/3 of the amount (since dried herbs are more concentrated). Rosemary and thyme are key, but you can also add oregano, basil, or parsley to taste.
Can I add other vegetables to this recipe?
Absolutely! Feel free to add or substitute any vegetables you like, such as bell peppers, Brussels sprouts, or parsnips. Just make sure to cut them into similar-sized pieces so they roast evenly.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven or microwave until heated through.
Can I make this in advance?
Yes, you can prep everything ahead of time and store it in the fridge until you’re ready to roast. Just let the chicken and vegetables come to room temperature before placing them on the pan to ensure even cooking.
One Pan Herb Roasted Vegetables & Chicken is definitely a go-to recipe in my kitchen. It’s simple, full of flavor, and so easy to clean up afterward. Plus, it’s a great way to get in all your protein and veggies in one meal! Whether you’re looking for a quick weeknight dinner or a dish to serve on the weekend, this recipe has you covered. I hope you give it a try soon—and if you do, let me know how it turns out!
One Pan Herb Roasted Vegetables & Chicken
Ingredients
- 4 bone-in skin-on chicken thighs (or breasts if preferred)
- 3 medium carrots peeled and cut into 2-inch pieces
- 1 large zucchini sliced into rounds
- 1 red bell pepper cut into chunks
- 1 medium red onion sliced
- 3 tablespoons olive oil
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
- Fresh lemon wedges for serving (optional)
Instructions
- Preheat the oven:
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it.
- Season the chicken:
- Pat the chicken thighs dry with paper towels. In a small bowl, mix together 1 tablespoon olive oil, garlic powder, paprika, thyme, rosemary, salt, and pepper. Rub this mixture all over the chicken thighs.
- Prepare the vegetables:
- In a large bowl, toss the carrots, zucchini, bell pepper, and onion with the remaining 2 tablespoons of olive oil. Season with salt, pepper, and a pinch of thyme and rosemary. Toss to coat evenly.
- Arrange on the pan:
- Place the seasoned chicken thighs on one side of the prepared baking sheet. Spread the vegetables evenly around the chicken. Make sure the chicken is skin-side up for crispy skin.
- Roast the chicken and vegetables:
- Roast everything in the preheated oven for 35–40 minutes, or until the chicken is cooked through and has an internal temperature of 165°F (75°C), and the vegetables are tender and caramelized.
- Serve:
- Serve the chicken and vegetables hot, with fresh lemon wedges for a bright pop of flavor. Optionally, garnish with fresh herbs like parsley or basil for added freshness.
Notes
- You can use boneless, skinless chicken breasts if you prefer, but bone-in chicken thighs will stay juicier and more flavorful.
- If you have other vegetables on hand, feel free to swap them in—potatoes, sweet potatoes, or Brussels sprouts would work great too!
- For an extra crispy chicken skin, broil for the last 2–3 minutes of cooking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
