Description
This One-Pan Herb Chicken & Roasted Veggie Bake is a deliciously simple and wholesome dinner idea. Packed with juicy herb-marinated chicken, roasted seasonal vegetables, and bright lemony flavor, it’s perfect for busy weeknights or cozy weekend meals. Keywords: one-pan chicken, roasted veggies, herb chicken bake, easy chicken dinner, healthy sheet pan meal.
Ingredients
4 chicken thighs
3 carrots
4 red potatoes
1 red onion
1 zucchini
1 bell pepper
3 tablespoons olive oil
4 garlic cloves
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Trim any excess fat from the chicken thighs and pat dry. Season with salt, pepper, chopped rosemary, thyme, olive oil, and lemon juice. Set aside.
2. Peel and slice carrots. Cut red potatoes into chunks. Slice red onion into wedges. Chop zucchini and bell pepper into pieces.
3. Add all vegetables to a bowl with minced garlic, olive oil, herbs, salt, and pepper. Toss to coat well.
4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil. Spread veggies in one layer and place chicken thighs on top.
5. Bake for 35–40 minutes until chicken is cooked through and veggies are tender. Broil for 2–3 minutes if extra crisp is desired.
6. Let rest a few minutes, then serve with pan juices over the top.
Notes
This meal can be prepped ahead by marinating the chicken and chopping the veggies a day in advance.
Use bone-in or boneless thighs depending on your preference—both work beautifully.
Swap in seasonal vegetables like squash, mushrooms, or sweet potatoes to vary it up.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 610mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 95mg