One Pan Herb Roasted Vegetables & Chicken
One Pan Herb Roasted Vegetables & Chicken is a quick, easy, and healthy dinner that’s perfect for busy nights. Tender chicken and roasted vegetables are seasoned with fresh herbs and olive oil, making this meal both flavorful and satisfying. Plus, it’s made all on one pan, which means easy cleanup!
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.